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"The Donger" Cream Ale

  • SourMash
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"The Donger" Cream Ale
« on: August 14, 2008, 08:34:26 PM »
Named after Long Duk Dong in Sixteen Candles, this turned out to be a great summer beer.

3.3 lbs Home Brewery Unhopped Amber Malt Extract
3.3 lbs Home Brewery Hopped Light Malt Extract
1 lb Corn Sugar
1 oz Perle Pellet Hops
1 oz Cascade Pellet Hops
1/2 tsp Irish Moss
1056 Wyeast American Ale

1. Boil 2 gallons water
2. Add Malt Extract
3. Once Boiling, start 60 minute boil
4. with 45 minutes remaining, add Perle Hops & Corn Sugar
5. with 15 minutes remaining, add Irish Moss
6. with 2 minutes remaining, add Cascade Hops
7. Add yeast after cooling

OG 1.050
FG 1.010
~ABV 5%
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Re: "The Donger" Cream Ale
« Reply #1 on: August 15, 2008, 07:39:33 AM »
What temperature did you ferment it at?  Any idea how much bottling sugar you added?
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Re: "The Donger" Cream Ale
« Reply #2 on: August 15, 2008, 09:25:37 AM »
Thank God for the description of this beer's name. Cream+"the donger" = explanation needed. Shocked
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Re: "The Donger" Cream Ale
« Reply #3 on: August 17, 2008, 09:23:13 PM »
What's wrong with a little double entendre...

The Cream Ale was fermented at approximately 65 degrees.
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24 hours in a day, 24 beers in a case. Coincidence?
-Stephen Wright

Bottled: Belgian Wit
Bottled: Cream Ale
Bottled: Black California Common
Next: Imperial Porter
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Charlottesville Area Masters of Real Ale | Homebrewing | Recipe Swap | "The Donger" Cream Ale
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