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.
History: An ale version of the American lager style.
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.
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?
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