I'm planning on a Cream Ale for my next batch. I'm working largely off of the BJCP guidelines for the style, and have determined that the primary grain ought to be American 6-row, with no more than 20% corn adjunct. Also, I'm not wanting a significant hops presence on the nose or palate, so I'm tossing in some of my whole leaf Goldings for a full 60 min. boil. Thus far, it's a super simple recipe:
8 lbs 6-row barley
2 lbs flaked corn
1 oz Goldings 60 min
Mash @ 154d for 60 min.
Regarding the yeast, the style guidelines mention a lager yeast at an ale temp. Would it be preferrable to go with something like White Labs San Francisco steam beer yeast, or should I just go ahead and toss in some Safale US-05? I haven't tried using a lager yeast at ale temps before. The Wiki says that it's best to find a fermentation temperature around 68d, so that the lager yeast doesn't produce too many esters. However, I can't really guarantee any temp in my basement less than 70. Most of my beers start off the first couple days at 72 while the yeasts are chugging, and then drop to 68 for the remainder of the fermentation.