Warrior's "Pre Pro Cream Ale" - Home Brew Forums

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Old 05-12-2009, 08:46 PM   #1
Warrior
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Jan 2008
York, Pa
Posts: 902
Liked 16 Times on 13 Posts


Recipe Type: All Grain   
Yeast: Wyeast 1056   
Yeast Starter: 1 gal   
Batch Size (Gallons): 11 gals   
Original Gravity: 1.049   
Final Gravity: 1.014   
Boiling Time (Minutes): 90 mins   
Primary Fermentation (# of Days & Temp): 28 days @ 68 deg   
Secondary Fermentation (# of Days & Temp): 12 days @ 38 deg   
Tasting Notes: Quite a bit more flavor than today's modern Cream Ale but still very drinkable   

HBU:
Boil: 14.4 HBU Perle Leaf 60 mins
Flavor: Hallertau Leaf 5.5 HBU 15 mins
Aroma: 1/2 oz perle Leaf, 3/4 oz Hallertau leaf 5 mins

Ingredients
Best Pils: 9lbs
Best Wheat: 2 lbs
Best Light Munich: 4 lbs
Dark Caramel Malt: .5 lbs
Flaked Maize: 2 lbs
Boiling Time (Minutes): 90

Sach Rest: 60 mins @ 154 deg
Mash out: 10 mins @ 170 deg

Irish Moss: 2 tea last 15 mins of the boil

I refer to this Cream Ale as a pre pro because it has some more malt, and hop flavor than a modern Cream Ale. The Flaked Maize adds just the right amount of corn as would've been done years ago. From what I have read Cream Ale originated from the american brewers trying to reproduce the new Pilsner styles back in the 1800's before everyone had the true Lager yeast. This recipe is my attempt as it might have tasted like.

Primary Fermentation (# of Days & Temp): 28 Days at 68 Degrees
Secondary Ferment: 12 days at 38 deg


 
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Old 11-08-2010, 03:36 PM   #2
artbrewer
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May 2008
syracuse, ny
Posts: 103

I will be brewing this today. Looks like a great recipe

 
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Old 10-02-2011, 09:38 PM   #3
Slatetank
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Sep 2007
York, PA
Posts: 55

I brewed this a couple years ago and loved it, but I dry hopped it with 1/2 oz perle for some extra 'juice'. I would like to do it again according to this recipe.
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