Cream Ale Fizzy Yellow Beer
- Thread starter Yooper
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
OP
OP
Not a C hop in this batch. Other German or Czech noble hops would work- hallertauer mittlefruh, saaz, maybe even Styrian goldings. Strisselspalt would work as well.
If you want to go a whole 'nother way with American hops, it would be possible but I"ve never done it. An idea would be to use a cascade and willamette mix. That's the hop combo I love in Bell's Amber Ale.
PatrickGoss
Well-Known Member
I was just wondering for anyone who's made this recently if you could compare it to any commercial brands that are out there. I'm interested in making it and my wife wanted a nice summer drinker and I think it fits the bill.
OP
OP
No, it's not really like any commercial beer I can think of, except maybe for some tap rooms that have a blonde ale. It's not really a traditional blonde ale, either, and it isn't a light lager or American cream ale.
It's got German hops, but sweeter malt with the Vienna malt, but it's not sweet. It's not bitter, either. I guess it's like a Miller High Life with a bit more flavor? if I had to pick one.
CGVT
Senior Member
I think that may be selling it a bit short. It has quite a bit more flavor (and I like a Miller Lite once in a while) I think the first time I brewed it, it reminded me of the beers that my dad drank back in the late sixties and early 70s that I used to steal from the basement refrigerator. Pre-sell out Schlitz or Pfeiffer, maybe?
It's a pretty good beer.
HomeDrewBrew
Well-Known Member
- Joined
- Jan 4, 2015
- Messages
- 449
- Reaction score
- 25
Gna try this recipe on Friday, supposed brew it on weekend but renovations got in the way.
What water profile would be good for this?.
Thanks
What water profile would be good for this?.
Thanks
I used RO water with a TSP of CaCL in mash. Seems to do the trick.
sn00ky
Member
- Joined
- Apr 9, 2017
- Messages
- 7
- Reaction score
- 0
Brewed this a month ago, scaled original recipe to 11 gal. Definitely darker than expected, but absolutely delicious!!!!! Thanks Yooper!
View attachment 1498756638707.jpg
View attachment 1498756638707.jpg
Lefou
Danged rascally furt
- Joined
- May 1, 2016
- Messages
- 2,300
- Reaction score
- 1,227
Five grams = approximately 1.25-1.5 teaspoons.
The same amount will work when using purchased soft bottled water like Poland Spring. I'll use Brewer's Friend as an example, so their Pilsner or "light and malty" profile would fit this style.
Other yeasts to substitute - WLP001 or Saflager 34/70. Both attenuate well, so you might get a drier version, if desired.
My house ale is pretty similar. Just mo and chevallier malt, some neutral bittering hops and saaz or mittelfrüh as late additions.
I am playing around with different yeasts, so far I prefer English yeasts over the cleaner American ones, although it might be a matter of personal taste.
I like simple recipes with noble hops!
I am playing around with different yeasts, so far I prefer English yeasts over the cleaner American ones, although it might be a matter of personal taste.
I like simple recipes with noble hops!
rkhanso
Well-Known Member
- Joined
- Jan 24, 2017
- Messages
- 774
- Reaction score
- 174
A question about this recipe....
There is .5 oz of Tettnang hops added at 0 minutes. Is this considered dry-hopping during a primary or secondary fermentation?
Or is .5 oz added at flameout, run through the chiller and added to the fermenter? Strained out before going to a fermenter?
I'm not sure how to handle that last addition at 0 minutes.
I do BIAB brewing.
Plus, I'm using Brew Target software, increasing the recipe to 11 gallons and almost all the numbers are on the low side of the bubble. But IBU is way low - outside the bubble at 18.6 IBU. The recipe says it should be at 21 IBU. Maybe this really isn't much of a taste difference?
I used American Pale Ale as the type of beer in the software. Am I doing something wrong with Brew Target? Or the Recipe?
My recipe:
15.4 lb Vienna
6.6 lb Pilsner
1oz of each of the hops (since I can't get a 1.1 oz package)
There is .5 oz of Tettnang hops added at 0 minutes. Is this considered dry-hopping during a primary or secondary fermentation?
Or is .5 oz added at flameout, run through the chiller and added to the fermenter? Strained out before going to a fermenter?
I'm not sure how to handle that last addition at 0 minutes.
I do BIAB brewing.
Plus, I'm using Brew Target software, increasing the recipe to 11 gallons and almost all the numbers are on the low side of the bubble. But IBU is way low - outside the bubble at 18.6 IBU. The recipe says it should be at 21 IBU. Maybe this really isn't much of a taste difference?
I used American Pale Ale as the type of beer in the software. Am I doing something wrong with Brew Target? Or the Recipe?
My recipe:
15.4 lb Vienna
6.6 lb Pilsner
1oz of each of the hops (since I can't get a 1.1 oz package)
Attachments
Griffin495
Well-Known Member
@rkhanso try changing the beer type to cream ale as Yooper has it listed. The IBU range should be around 8-20.
The last hop addition is added at flame out, not a dry hop. Some strain before going to the fermenter, some dump it all in. I've got a hop spider so that contains most of the hop debris and keeps it from the fermenter.
The last hop addition is added at flame out, not a dry hop. Some strain before going to the fermenter, some dump it all in. I've got a hop spider so that contains most of the hop debris and keeps it from the fermenter.
rkhanso
Well-Known Member
- Joined
- Jan 24, 2017
- Messages
- 774
- Reaction score
- 174
Thanks - Duh, not sure why I didn't see it was a Cream Ale. That brings the Brew Target bubbles more in line overall.
And thanks for that info on the hops. So, is there any time minimum or maximum that I should adhere to with hops in the after-boil? Or maybe just trial and error after brewing it multiple times?
FYI - I use a CFC and usually pump from the kettle very soon after flameout through the CFC and into a plastic conical fermenter. I pump very slow through the CFC so I can get the temp from 200F down to 65F in to the fermenter. I'd like to keep the hops sediment out of the CFC and fermenter if possible so I suppose using a fine mesh bag is probably my best option. Unless this hop gunk is desired in the fermenter to give additional hop flavor?
And thanks for that info on the hops. So, is there any time minimum or maximum that I should adhere to with hops in the after-boil? Or maybe just trial and error after brewing it multiple times?
FYI - I use a CFC and usually pump from the kettle very soon after flameout through the CFC and into a plastic conical fermenter. I pump very slow through the CFC so I can get the temp from 200F down to 65F in to the fermenter. I'd like to keep the hops sediment out of the CFC and fermenter if possible so I suppose using a fine mesh bag is probably my best option. Unless this hop gunk is desired in the fermenter to give additional hop flavor?
Last edited:
Wolfbayte
Third Most Interesting Man in his Cul-de-Sac
Not a fan of this beer. Been home brewing for 7 years. Make Hefeweizen, Wits, 805 Clone, Kiltlifter, Oatmeal Stout, Moose Drool, Coffee Stout, Pear Cider, Cran-Raspberry Cider, Cherry Cider, Irish Red Ale, Pale Ale, Grapefruit Pale Ale, Emma Stone Blonde Ale, and various experimental batches. But this? This, Fizzy Yellow Beer was the beer that caused SWMBO to look at me after taking a big sip and say, "Finally!"
"Finally what?" I asked.
"Finally something I like," she responded.
Grrrr. Sure it tastes great, but "finally?" Not what I wanted to hear. [emoji16]
"Finally what?" I asked.
"Finally something I like," she responded.
Grrrr. Sure it tastes great, but "finally?" Not what I wanted to hear. [emoji16]
rkhanso
Well-Known Member
- Joined
- Jan 24, 2017
- Messages
- 774
- Reaction score
- 174
I read this to my wife and we both laughed. Well, she actually had a very hearty laugh. I chuckled out of duty, and felt your pain.
This is us to a "T"
Soulshine2
Well-Known Member
I might be mistaken , but I thought for a beer to be a "cream ale" it has to have corn (flaked maize) in the grain bill...
- Joined
- Nov 26, 2013
- Messages
- 7,654
- Reaction score
- 14,550
I've chased making Genessee a few times and most "best cream ale" recipes actually don't have adjuncts of corn or rice, but maybe have table sugar to dry them out. It's interesting because I always thought corn was pretty much required also.
Soulshine2
Well-Known Member
Genessee beer...are you referring to the beer made in upstate NY? My grandfather loved that and drank it often.
- Joined
- Nov 26, 2013
- Messages
- 7,654
- Reaction score
- 14,550
it's in green cans where I find it, but it is one of those things I'll have in the house when someone's not interested in English pub ales or German styles or whatnot.
- Joined
- Nov 26, 2013
- Messages
- 7,654
- Reaction score
- 14,550
Soulshine2
Well-Known Member
I've not tried brewing cream ale yet but I'd like to...my favorite locally brewed cream ale is vapor trail by rocket republic near here, Madison Alabama.
I just brewed this recipe as my first BIAB batch. I’m very happy with the results and thanks @Yooper for the recipe. This is my first pint after I cleared my dip tube and lines of my finings. It’s been on gas for 6 days and is just a tad immature still but I really wanted to see how it tasted. The color is awesome and it’s a mild enough flavor that just about any BMC drinker should enjoy it.
OP
OP
Looks great!
Soulshine2
Well-Known Member
I'm partial to hallertau
I am intrigued by the Vienna Malt. Thanks for posting the BeerSmith file.
Thanks for posting. I need to make!
rtstrider
Well-Known Member
- Joined
- Dec 12, 2016
- Messages
- 1,191
- Reaction score
- 715
This was my second all grain brew ever. My techniques weren't what they are today, no temp control, etc. Everything was off and that was on ME lol Anywho this is one I've wanted to get back to since that day. I'll be brewing this next weekend. Can't wait! Changes will be using Magnum for bittering and wlp001 for the yeast.
rtstrider
Well-Known Member
- Joined
- Dec 12, 2016
- Messages
- 1,191
- Reaction score
- 715
Just put in the grain order at the LHBS. Going to be using Magnum (since I have a ton in the freezer) to bitter with instead of Perle. Will be using tettnang also. I have a pinch of Nugget hops left. Do you think I could sub in a pinch of that with Magnum (if needed to hit the ibus) as the first wort addition?
