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Old 01-19-2014, 08:12 PM   #1
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Default Old School American Cream Ale

Recipe Type: All Grain
Yeast: White Labs WLP080
Yeast Starter: 1 quart starter
Batch Size (Gallons): 3
Original Gravity: 1.045
Final Gravity: 1.009
IBU: 23
Boiling Time (Minutes): 60
Color: 5 SRM
Primary Fermentation (# of Days & Temp): 68deg for 18 days
Tasting Notes: Clean and smooth with a subtle sweetness from the corn.

I wanted to give this traditional American style a try, and it came out really well. Simple and smooth, the White Labs yeast did a great job. This was definitely popular with BMC drinkers, but interesting enough for me and my craft brew friends. Going to make a bigger batch in the spring to keep around for the summer.

Mash at 150 degrees (6 quarts water)

2 lbs 2 row
2 lbs 6-row
1 lb flaked corn
4 oz Belgian Aromatic

1 ounce hallertau (30 min)
1/2 ounce saaz (5 min)
1/2 ounce saaz (flameout)

1 tsp irish moss

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Old 02-01-2014, 02:41 PM   #2
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Can you tell me why you have 4 oz of Belgian Aromatic malt in this recipe? I am not being critical of it being there but I am curious of how this impacts the taste of the cream ale. I have not seen it used before in making a cream ale.

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Old 02-03-2014, 01:23 PM   #3
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Quote:
Originally Posted by msa8967 View Post
Can you tell me why you have 4 oz of Belgian Aromatic malt in this recipe? I am not being critical of it being there but I am curious of how this impacts the taste of the cream ale. I have not seen it used before in making a cream ale.
Good question. This is the lightest (flavor-wise, not necessarily by color) beer I've ever brewed, and I was a little concerned that I was going to be brewing bud light. I decided to kick up the hops and malt just a little bit. With the hops, you'll notice my IBUs are a little above the style guidelines. Likewise, with the malt, I wanted to add some malty flavor and aroma without adding a lot of gravity. So, I felt that a little belgian aromatic would do the trick.

Honestly, this may have been a brewer's placebo; I'm not sure 4 oz would really have a significant impact, but I just felt better about brewing it that way. The results were good. But your question made me think about the impact, and perhaps I should conduct an experiment and brew this with and without the aromatic and see what the difference is.

Hope that helps.
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Old 02-07-2014, 02:14 AM   #4
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I am thinking of doing a 2.5 gallon bath with the aromatic malt and another 2.5 gallon batch w/o it for comparison. I would like to hear of your results if you change anything.

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Old 02-10-2014, 11:41 AM   #5
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Ok, will do.

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Old 04-08-2014, 10:24 PM   #6
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Interesting recipe. I may have to give it a go. How long was the mash?

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Old 04-11-2014, 12:35 AM   #7
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First time I brewed this, I used a 60 minute mash, it worked fine. However, I've recently been using 90 minute mashes to increase efficiency. I can't crush my own grain so the longer mash helps me out.

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Old 05-09-2014, 03:46 AM   #8
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What size batch is this recipe?

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Old 05-18-2014, 05:58 PM   #9
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What size batch is this recipe?
looks like 3 gallons
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Old 06-06-2014, 11:49 PM   #10
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I just made it in a five gallon batch and added fresh jasmine in he primary and secondary. Light but great. Mild creamy finish. Might add lactose next time.imageuploadedbyhome-brew1402098526.897227.jpg


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