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Old 02-05-2008, 02:59 AM   #1
DRAGGER
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Default Cream Ale recipe (Your thoughts)

Your thoughts on this AG recipe for a Cream Ale it should be about 7% abv.... What adjustments would you make?

Thanks
DRAGGER.....

Ingredients:
------------
Amount Item Type % or IBU
9.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 82.22 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.89 %
0.50 oz Williamette [5.50 %] (60 min) Hops 8.0 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 4.0 IBU
0.50 oz Hallertauer, New Zealand [8.50 %] (5 min)Hops 2.5 IBU
8.00 oz Malto-Dextrine (Boil 5.0 min) Misc
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 8.89 %

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Primary 1: EMPTY
Seconday 1: EMPTY
Primary 2: EMPTY
Secondary 2: EMPTY


Keg 1: Hopped to HELL Ale (last time for this until hop $ drop)
Keg 2: Irish Red Ale
Keg 3: Gnome Root Beer
Keg 4: Fat Tire Clone (Attempt)
Keg 5: First All Grain Amber Ale (to be official named once tasted)
Keg 6: EMPTY

Next Brew: Cream Ale.....

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Old 02-05-2008, 04:05 AM   #2
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I have been thinking of doing one myself lately. I often see flaked corn in cream ale recipes and I don't know if corn sugar is a suitable replacement. My guess is that the flaked corn would bring the desired lightness (not color) to the beer that would not come with corn sugar. At 7% I would call yours an Imperial Cream Ale .

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Old 02-05-2008, 04:16 AM   #3
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Quote:
Originally Posted by DRAGGER
Your thoughts on this AG recipe for a Cream Ale it should be about 7% abv.... What adjustments would you make?

Thanks
DRAGGER.....

Ingredients:
------------
Amount Item Type % or IBU
9.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 82.22 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.89 %
0.50 oz Williamette [5.50 %] (60 min) Hops 8.0 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 4.0 IBU
0.50 oz Hallertauer, New Zealand [8.50 %] (5 min)Hops 2.5 IBU
8.00 oz Malto-Dextrine (Boil 5.0 min) Misc
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 8.89 %
I don't see getting 7%abv from this. Especially with all of that Cara-Pils which I reccomend dropping to no more than 1/2 pound. I agree with Blender. Flaked corn would make this beer better. You might also consider some honey which will boost alcohol but will not impart any flavor into the beer.
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Old 02-05-2008, 06:38 AM   #4
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I am just about to order the ingredients for Cheeses Carmel Cream Ale recipe. http://www.homebrewtalk.com/showthread.php?t=2435

I am going to try my hand at an AG version, but it seems to be one of the more popular recipes on this site. You might get some ideas from his recipe.

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Old 02-05-2008, 10:05 AM   #5
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Quote:
Originally Posted by uhlee1
I am just about to order the ingredients for Cheeses Carmel Cream Ale recipe. http://www.homebrewtalk.com/showthread.php?t=2435

I am going to try my hand at an AG version, but it seems to be one of the more popular recipes on this site. You might get some ideas from his recipe.
Cheese's CCA recipe really isn't a cream ale. I think the "cream" comes from the fact that he added lactose to give it some creamy mouth feel. You shouldn't find any vanilla flavor in a cream ale.

Designing Great Beers might have some insight on cream ales.
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Old 02-05-2008, 10:00 PM   #6
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Here is my standard recipe for a Cream Ale ..... also I cut and pasted the style guidelines for it from the BJCP. Note that that there is NO lactose in a cream ale:

Cream Ale

Type: All Grain
Date: 2/10/2008
Batch Size: 5.50 gal
Brewer: GrantLee63
Boil Size: 7.72 gal
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 80.00
Taste Notes: TBD

Ingredients

Amount Item Type % or IBU
6.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 60.00 %
3.00 lb Corn, Flaked (1.3 SRM) Grain 30.00 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.00 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 5.00 %
1.00 oz Saaz [2.90 %] (90 min) Hops 10.6 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Safale US-05 (Fermentis) Yeast-Ale

Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.041 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.02 % Actual Alcohol by Vol: 4.16 %
Bitterness: 10.6 IBU Calories: 179 cal/pint
Est Color: 4.1 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 10.00 lb
Sparge Water: 6.04 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 12.50 qt of water at 169.2 F 154.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

BJCP STYLE GUIDELINE FOR CREAM ALE

6. LIGHT HYBRID BEER
6A. Cream Ale
Aroma: Faint malt notes. A sweet, corn-like aroma and low levels of
DMS are commonly found. Hop aroma low to none. Any variety of
hops may be used, but neither hops nor malt dominate. Faint esters
may be present in some examples, but are not required. No diacetyl.
Appearance: Pale straw to moderate gold color, although usually on
the pale side. Low to medium head with medium to high carbonation.
Head retention may be no better than fair due to adjunct use. Brilliant,
sparkling clarity.
Flavor: Low to medium-low hop bitterness. Low to moderate
maltiness and sweetness, varying with gravity and attenuation. Usually
well attenuated. Neither malt nor hops prevail in the taste. A low to
moderate corny flavor from corn adjuncts is commonly found, as is
some DMS. Finish can vary from somewhat dry to faintly sweet from
the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.
Mouthfeel: Generally light and crisp, although body can reach
medium. Smooth mouthfeel with medium to high attenuation; higher
attenuation levels can lend a “thirst quenching” finish. High
carbonation. Higher gravity examples may exhibit a slight alcohol
warmth.
Overall Impression: A clean, well-attenuated, flavorful American
lawnmower beer.
History: An ale version of the American lager style. Produced by ale
brewers to compete with lager brewers in the Northeast and Mid-
Atlantic States. Originally known as sparkling or present use ales,
lager strains were (and sometimes still are) used by some brewers, but
were not historically mixed with ale strains. Many examples are
kräusened to achieve carbonation. Cold conditioning isn’t traditional,
although modern brewers sometimes use it.
Comments: Classic American (i.e. pre-prohibition) Cream Ales were
slightly stronger, hoppier (including some dry hopping) and more bitter
(25-30+ IBUs). These versions should be entered in the
specialty/experimental category.
Ingredients: American ingredients most commonly used. A grain bill
of six-row malt, or a combination of six-row and North American tworow,
is common. Adjuncts can include up to 20% flaked maize in the
mash, and up to 20% glucose or other sugars in the boil. Soft water
preferred. Any variety of hops can be used for bittering and finishing.

Commercial Examples: Genesee Cream Ale, Little Kings Cream Ale
(Hudepohl), Sleeman Cream Ale, Liebotschaner Cream Ale (Lion
Brewery), Dave’s Original Cream Ale (Molson), New Glarus Spotted
Cow Farmhouse Ale, Wisconsin Brewing Whitetail Cream Ale

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Last edited by GrantLee63; 02-05-2008 at 10:02 PM.
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Old 02-05-2008, 11:22 PM   #7
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you need some flaked corn in there...here was my recent recipe. it was one of the best brews i've ever made...very popular at the party i took it to.

4 lbs - American 2-Row
2.5 lbs - Pilsener 2-Row
0.5 lbs - Vienna Malt
0.5 lbs - Munich Malt
1 lbs - Flaked Corn
1 lbs - Flake Wheat

1 oz - Hallertau (Bittering - 60 min)
1 oz - Saaz (Aroma - 1 min)

WLP080 Cream Ale Yeast Blend

listen to Jamil's podcast, too:

http://www.thebrewingnetwork.com/jamil.php

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Old 02-06-2008, 02:01 AM   #8
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How about this then..... I have 9# of corn sugar if I need it..... But Beersmith says it will be a 5.5% abv or better depending on Efficiency.....

DRAGGER.....

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.59 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 23.53 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.88 %
0.50 oz Hallertauer, New Zealand [8.50 %] (60 minHops 14.4 IBU
0.50 oz Williamette [5.50 %] (5 min) Hops 1.9 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

__________________

Primary 1: EMPTY
Seconday 1: EMPTY
Primary 2: EMPTY
Secondary 2: EMPTY


Keg 1: Hopped to HELL Ale (last time for this until hop $ drop)
Keg 2: Irish Red Ale
Keg 3: Gnome Root Beer
Keg 4: Fat Tire Clone (Attempt)
Keg 5: First All Grain Amber Ale (to be official named once tasted)
Keg 6: EMPTY

Next Brew: Cream Ale.....

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Old 02-06-2008, 03:52 AM   #9
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looks pretty good!

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Old 02-08-2008, 05:20 PM   #10
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Seems like you have gotten really good responses on this thread, thought you might to see my recipe.

Looks similar to my brew planned for this Sunday. Haven't tried it yet....so, can't give you a review.
Good luck with it!


Here is my Beersmith recipe for reference:



Cremora Cream Ale 2
Cream Ale


Type: All Grain
Date: 2/10/2008
Batch Size: 11.00 gal
Brewer:
Boil Size: 12.50 gal Asst Brewer:
Boil Time: 60 min Equipment: Keggle + 48 qt Ice Cube
Taste Rating(out of 50): 38.0 Brewhouse Efficiency: 65.00
Taste Notes: Great light summer beer. Lager without the hassle!

Ingredients

Amount Item Type % or IBU
20 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 82.00 %
2 lbs 8.0 oz Corn, Flaked (1.3 SRM) Grain 10.00 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4.00 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.00 %
2.25 oz Mt Hood [4.30 %] (60 min) Hops 14.0 IBU
1.00 oz Mt. Hood [4.30 %] (15 min) Hops 3.4 IBU
1.00 oz Mt. Hood [4.30 %] (5 min) Hops 1.4 IBU
0.55 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) [Starter 35 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.053 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.39 % Actual Alcohol by Vol: 5.21 %
Bitterness: 18.8 IBU Calories: 231 cal/pint
Est Color: 4.6 SRM Color: Color


Mash Profile

Mash Name: STD: mashout and double batch sparge Total Grain Weight: 25.00 lb
Sparge Water: 0.45 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 145.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

STD: mashout and double batch sparge Step Time Name Description Step Temp
75 min Dough In Add 6.25 gal of water at 166.4 F 150.0 F
15 min Batch#1 Add 4.53 gal of water at 197.4 F 168.0 F
15 min Batch#2 Add 4.28 gal of water at 168.0 F 168.0 F



Mash Notes:
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.5
Pressure/Weight: 8.9 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

Cal Ale yeast at a low temp. say 62 degrees.

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