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Old 01-28-2009, 06:18 PM   #1
bkov
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whats been the best or your favorite cream ale recipe so far that you have brewed or tasted?

 
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Old 01-28-2009, 10:20 PM   #2
niquejim
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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

--------------------------------------------------------------------------------

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

 
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Old 01-28-2009, 11:30 PM   #4
DeathBrewer
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Honestly...2nd best beer I've ever made (first being my SMaSH):

Quote:
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 @ 150F

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 ~60F
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Old 01-29-2009, 01:02 AM   #5
niquejim
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No disrespect to the recipes above, a cream ale needs 6-row IMHO

 
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Old 01-29-2009, 01:06 AM   #6
DeathBrewer
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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.
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Old 01-29-2009, 01:11 AM   #7
enderwig
 
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Quote:
Originally Posted by DeathBrewer View Post
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.
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Old 01-29-2009, 01:56 AM   #8
DeathBrewer
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Quote:
Originally Posted by enderwig View Post
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.
Quote:
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?
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Old 01-29-2009, 01:59 AM   #9
eschatz
 
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My cream is loosely based off of Biermunchers Cream of 3.
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Old 01-29-2009, 02:02 AM   #10
enderwig
 
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Quote:
Originally Posted by DeathBrewer View Post
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.
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