favorite or best cream ale recipe

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bkov

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whats been the best or your favorite cream ale recipe so far that you have brewed or tasted?
 
With out a doubt

This was a AHA Big Brew so it's a proven recipe

Gennesee My Butt!
(All Grain) 15.5 US Gallons

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Skotrats Official Homebrew "Beer Slut" Webpage - Home Brew Beer & Brewing

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This Homebrew Recipe was added by
Skotrat on April 16, 1999 at 11:03:52:
(Please contact them if you have questions about the Recipe)
Brewing Method: All Grain
Yeast: WYEAST 2035
Yeast Starter: 1/2 gallon
Batch Size: 15.5 US Gallons
Original Gravity: 1.049
Final Gravity: 1.010
Alcohol Content: 4.5-5.0 %
Total Grains: 30
Color: 4.4
Extract Efficiency: 75 %
Hop IBU's: 22.9
Boiling Time: 70 minutes
Primary Fermentation: 7 days at 62f
Secondary Fermentation: 7 days at 58f
Additional Fermentation: lagered in corny keg

Grain Bill:



Grain % Amount Name Origin Gravity Color
56.7 17.00 lbs. Lager Malt(6-row) Canada 1.031 1
20.0 6.00 lbs. Flaked Corn (Maize) America 1.040 1
10.0 3.00 lbs. Vienna Malt America 1.035 4
6.7 2.00 lbs. Munich Malt(light) America 1.033 10
6.7 2.00 lbs. Crystal 10L America 1.035 10
Hop Bill:


Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.00 oz. Liberty Whole 3.40 19.6 60 min.
4.00 oz. Liberty Whole 3.40 3.3 5 min.

Mash Schedule:

Mash Type: Single Step
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 166 Time: 10
Sparge Temp : 170 Time: 70

Brewers Notes:

Side by side test was a dead ringer... Very nice brew
 
Honestly...2nd best beer I've ever made (first being my SMaSH):

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
Mash @ 150°F

0.5 oz Fuggle (4.3%AA) + 0.25 oz Czech Saaz (2.5%AA) @ 60 minutes (bittering)
0.5 oz Czech Saaz (2.5%AA) @ 5 minutes (aroma)

WLP080 - Cream Ale Yeast Blend
Ferment at ~60°F
 
Why? I use six-row on a regular basis and have used it many times in my cream ales.

I'd like to hear what you think it adds to the recipe.

2008 BJCP Guideline for Cream Ale:

Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common.
 
2008 BJCP Guideline for Cream Ale:

Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common.

History: An ale version of the American lager style.

Six-row gives a slightly bready, grainy characteristic. I find this to detract from the clean, smooth flavor of an imitation lager. Although this may be more traditional (and indeed, 6-row is often used in american lagers to this day), i prefer the pilsner/2-row combination to make for a crisp, lager-like ale.

What is your favorite Cream Ale recipe?
 
i prefer the pilsner/2-row combination to make for a crisp, lager-like ale.

I agree with you, I don't personnally use 6row in any recipe, just threw up the info from the guidelines for arguments sake, and for people to know that is a common method of brewing cream ales.

My favorite recipe of mine is:
7lbs us 2-row
1 3/4# flaked maize
3/4# instant rice
1oz liberty
WLP029 Kolsch yeast

Mash at 149 for 90 minutes. Ferment at 60-62 for 3-4 weeks. Bottle and lager the bottles for 4-6 weeks.
 
I agree with you, I don't personnally use 6row in any recipe, just threw up the info from the guidelines for arguments sake, and for people to know that is a common method of brewing cream ales.

My favorite recipe of mine is:
7lbs us 2-row
1 3/4# flaked maize
3/4# instant rice
1oz liberty
WLP029 Kolsch yeast

Mash at 149 for 90 minutes. Ferment at 60-62 for 3-4 weeks. Bottle and lager the bottles for 4-6 weeks.

That's pretty close to mine. Except I always use Williamette. I like the almost minty spice it gives a cream ale.
 
My buddy has used rice a few times, and in fact we used it in our last cream ale recipe. Works well.

Liberty is supposed to be more traditional, too. The only reason I used the fuggle/saaz combination originally is because I couldn't get any liberty. But damned if that didn't turn out amazing.
 
That's what I love about this style...the only thing that people really stick to is the corn.

I'm seeing no particular pattern with the yeasts, that's for sure.

niquejim: Wyeast 2035 American Lager Yeast
YooperBrew: Safale S05
DeathBrewer: WLP080 Cream Ale Yeast Blend
BierMuncher: Safale S05
enderwig: WLP029 German Ale/Kölsch

I've also heard many people use california ale and even nottingham (works extremely clean at low temps)

niquejim, how does that lager yeast work at those high temps? Would it be good for a steam beer?
 
I made Yooper's corn cream ale with S-04 and it was fantastic. I'm going to try this one next, disclaimer I haven't brewed it yet so it may be crap :) :

5# 2-row
1.5# flaked corn
1# gelatanized rice
.5# munich
.5# vienna
.5# flaked wheat

Mash 150*F, some noble hop for 60 minutes to 15 IBUs (probably saaz since it's my go-to hop), S-04 yeast @64*F.
 
That's what I love about this style...the only thing that people really stick to is the corn.

I'm seeing no particular pattern with the yeasts, that's for sure.

niquejim: Wyeast 2035 American Lager Yeast
YooperBrew: Safale S05
DeathBrewer: WLP080 Cream Ale Yeast Blend
BierMuncher: Safale S05
enderwig: WLP029 German Ale/Kölsch

I've also heard many people use california ale and even nottingham (works extremely clean at low temps)

niquejim, how does that lager yeast work at those high temps? Would it be good for a steam beer?


I never thought about a steam beer( i have no idea why I didn't) with that yeast. I do know it makes this beer great and I use it for my CAP
 
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