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Old 02-23-2010, 02:53 AM   #1
tlarham
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Default Cream Ale -- Which Yeast

Brewing a cream ale this weekend for the first time (recipe below) -- which yeast do you all find works best for this style? I was thinking Wyeast Kolsch for the malt profile.

Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Cream Ale
Brewer: Tallon J. Larham
Asst Brewer: 
Style: Cream Ale
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
--------------------------
Batch Size: 5.50 gal      
Boil Size: 6.92 gal
Estimated OG: 1.046 SG
Estimated Color: 4.9 SRM
Estimated IBU: 16.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
6.00 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        60.00 %       
2.00 lb       Corn, Flaked (1.3 SRM)                    Grain        20.00 %       
1.00 lb       Munich Malt (9.0 SRM)                     Grain        10.00 %       
0.50 lb       Caramel/Crystal Malt - 10L (10.0 SRM)     Grain        5.00 %        
0.50 lb       Rye Malt (4.7 SRM)                        Grain        5.00 %        
0.75 oz       Cascade [5.50 %]  (60 min)                Hops         14.2 IBU      
0.25 oz       Cascade [5.50 %]  (15 min)                Hops         2.3 IBU       
0.28 tsp      Irish Moss (Boil 10.0 min)                Misc                       
1 Pkgs        Kolsch Yeast (Wyeast Labs #2565)          Yeast-Ale                  


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Light Body
Step Time     Name               Description                         Step Temp     
75 min        Mash In            Add 12.50 qt of water at 161.4 F    150.0 F       
10 min        Mash Out           Add 8.00 qt of water at 200.2 F     168.0 F       


Notes:
------


-------------------------------------------------------------------------------------
What do you think?
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Old 02-23-2010, 03:40 AM   #2
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That is the yeast I use for my cream ale, ferment at the low end of the temp range. You won't be disappointed.

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Old 02-23-2010, 09:11 PM   #3
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ringwood was my go-to. 1056 is really crisp.

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Old 02-23-2010, 11:03 PM   #4
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i like to use notty fermented in the low 60's

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Old 02-23-2010, 11:27 PM   #5
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i usually use us05 or notty but want to try a couple with wlp080 cream ale blend or the mexican lager

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Old 02-24-2010, 12:16 AM   #6
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I like a little fruit in my Cream Ale - that's really the only thing that makes Cream Ale any different than Light American Lager (or should be) - so I generally ferment with a clean(er) ale yeast like Notty or US-05 then lager it for a few weeks.

I've looked at the Cream Ale Blend too, and just can't bring myself to take the plunge.

Bob

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Old 02-24-2010, 12:20 PM   #7
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Quote:
Originally Posted by Bob View Post
I like a little fruit in my Cream Ale - that's really the only thing that makes Cream Ale any different than Light American Lager (or should be) - so I generally ferment with a clean(er) ale yeast like Notty or US-05 then lager it for a few weeks.

I've looked at the Cream Ale Blend too, and just can't bring myself to take the plunge.

Bob
I just made a Cream Ale using White Labs Cream Ale Blend. Fermented between 62 - 65F. Lagered for 2 weeks. The beer is super clean, almost lagerlike. I think if it was fermented at a little higher temperature, say 68F, it would come out a little fruitier. I will continue to use this yeast blend for future Cream Ales. I like it very much.
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