River City Cream Ale - Extract

1.00 lbs. Flaked Maize
1.00 lbs. 2-row Pale Malt
0.25 lbs. Crystal 40L Malt
3.3 lbs. Pilsen Light Malt Extract (LME)
1.00 lbs Dried Light Malt Extract (DME)

Hops:
0.75 oz. Willamette hops (boil 60 min)
0.50 oz. Hallertau hops (boil 20 min)
1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
0.50 oz. Hallertau hops (boil 5 min)

Yeast:
Imperial A07 Flagship Yeast, Dry Yeast Alternative - LalBrew BRY-97 or Sfale US-05

Step by Step:
     Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1lb. of the dried malt extract, stirring to dissolve. Return to a boil and add 0.75 oz. Willamette hops, boil for 60 minutes. With 20 minutes remaining add 0.50 oz. Hallertau hops. With 15 minutes remaining add 1 Carrageenan Tablet. With 5 minutes remaining add 0.50 oz. Hallertau hops.
    
     At the end of the boil turn off the heat, and throroughly mix in the liquid malt syrup. Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when temperature of your wort is less than 70°, and begin fermenting. When final gravity is reached bottle or keg as desired.