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msa8967 12-20-2009 12:13 AM

Help with American Cream Ale
A widow on my block gave me a Brewer's Best American Cream Ale extract kit to say thanks for clearing her driveway and walk from the 14 in of snow we had. I have not made an American Cream Ale before so I don't know how close it will resemble macro brews like Bud or Miller. The contents of the kit are below. She said that he bought this within the last 2 years but I cannot find any expiration dates. So I figured this is free and I might as well give it a shot.

Does anyone have recommendations of common grains I can steep prior to adding the extract in order to improve this recipe? The yeast packet was torn so I plan on using Cooper's dry brewing yeast (rehydrated with instructions from Palmer's book). If anyone has better dry or liquid yeast recommendations that would be great.

The kit is from Brewer's Best and is for their American Cream Ale:

3.3 lbs Light LME
2.0 lbs Light DME
1.5 oz Vanguard Hops (Bittering)
0.5 oz Vanguard Hops (Finishing @ 5 min.)



Marko73 12-20-2009 12:30 AM

That was my first kit. I actually remember it coming with grains when I did it. Since that beer is going to be on light side, I think steeping 1/2 lb of Crystal 10 would be a good addition.

Also, Nottingham is a great dry yeast if you would like to improve from Coopers.

Good luck! Let us know how it turns out!

msa8967 12-20-2009 02:50 AM

How many grams or packets of the Nottingham yeast would be needed? The addition of 1/2 lb of Crystal 10 sounds promising. The SG is 1.040-1.055 and the FG is 1.008-1.012 with hop IBUs of 18-22.

Dewangski1 12-20-2009 02:54 AM

I think some carapils would be good as well. and if you decide to to mash anything, you should use 6-row with some corn.

msa8967 12-20-2009 03:19 AM

So use both carapils and Crystal 10 or just one of these for steeping? I am not familiar with carapils...is it an easy malt grain to steep? How much would I use? Is there a macrobeer that has this flavor?

Sorry to ask so many questions but my curiosity beckons..

Dewangski1 12-20-2009 03:36 AM

I forgot you weren't mashing. Here's a link to a previous thread on steeping carapils, I think you can steep it and the crystal 10, but you won't get as much sugar (=alcohol) from them by steeping:


A budweiser is probably as close to this as any that you can easily find, but it's still pretty different. If you like Budweiser (and beer), you should still be able to struggle through this even if you have no desire to drink anything other than bud (but you're n here, so I doubt that)

It looks like you're going to be brewing a 5G batch? To keep it as simple as possible, You could use 0.5# of each and get some flavor, however, this will throw off the hops provided. Maybe use them at 15 instead of 5 min, but you'd probably want to calculate that out.

One packet of yeast will do the trick. I prefer to rehydrate and get the yeast started early even with dry yeast.

msa8967 12-20-2009 03:45 AM

This will be a 5 gal batch. I do have a 5 gal rubbermaid cooler that I can use to do a partial mash but I'll have to read a bit more to see how that is done. What I hope to do with this beer is make something that is different than a Bud or Coors clone. I was thinking of 2-3 weeks in the primary and then 2 weeks in the secondary.

Thanks for the feedback...


dracus 12-20-2009 03:58 AM

Both are pretty similar actually. The carapils will provide body mouthfeel and help with head retention without adding sweetness. The crystsal 10 will do all that and add a bit of sweetness and a tad of color.

I've never used crystal 10 but I've used carapils/carafoam/dextrin malt in lots of recipies apa, hefe, cream ales.

IncredibleMulk 12-20-2009 04:02 AM

I've been working on and researching an American Cream Ale Recipe. I'm steeping CaraPils, Six Row and Flaked Corn. I'm also using Wyeast 1056 American Ale, but White Labs makes a Cream Ale Blend as well. If you go with the White Labs Strains, watch your ferm. temps, it is a blend of both lager and ale yeasts. Best of luck!

dracus 12-20-2009 04:21 AM

If you want to stick with dry yeast. S-05 is the dry version of 1056.

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