I'm planning on making my first cream ale, and after reading some of the well reviewed recipes and seeing what I had on hand I was planning on the following:
8 lbs of pale malt
2 lbs of flaked corn
0.5 oz warrior at 60min
1 oz monroe at flameout (I have this from a Yakima Valley starter kit and berry/citrus sounds nice)
Ferment with Nottingham
With all my equipment setup info, this puts me around 26ibu, 5.3% gravity hopefully.
Any input/constructive feedback? I know this will be on the fruitier side and maybe straddle the line with straight up pale ale, but I think it should work. I'd love to emulate my favorite cream ale (Cake Walk by Right Brain in Traverse City) but I can't quite come up with a way to make it that creamy. I'm guessing there's some lactose involved, but I'll have to play with it sometime.
Thank you,
8 lbs of pale malt
2 lbs of flaked corn
0.5 oz warrior at 60min
1 oz monroe at flameout (I have this from a Yakima Valley starter kit and berry/citrus sounds nice)
Ferment with Nottingham
With all my equipment setup info, this puts me around 26ibu, 5.3% gravity hopefully.
Any input/constructive feedback? I know this will be on the fruitier side and maybe straddle the line with straight up pale ale, but I think it should work. I'd love to emulate my favorite cream ale (Cake Walk by Right Brain in Traverse City) but I can't quite come up with a way to make it that creamy. I'm guessing there's some lactose involved, but I'll have to play with it sometime.
Thank you,