Cream Ale AG Cream Ale

[Yooper]

Recipe Type

All Grain

Yeast

Safale S05

Yeast Starter

No

Batch Size (Gallons)

5

Original Gravity

1.052

Final Gravity

1.008

Boiling Time (Minutes)

60

IBU

12.3

Color

5 SRM

Primary Fermentation (# of Days & Temp)

10 at 68

Secondary Fermentation (# of Days & Temp)

14 at 55

Additional Fermentation

Cold conditioning

8 pounds maris otter
1 pound flaked corn
8 ounces biscuit malt
8 ounces carapils

1 ounces hersbrucker (60)
1/2 ounce saaz (10)
1/2 ounce saaz (flameout)

Mash at 150 for 75 minutes.

Notes: This really would be best cold conditioned after carbonating. Unfortunately, my husband is drinking it as fast as I'm sticking it in the fridge. So, it's still got a bit of maltiness and perhaps some fruitiness to it- which he likes. More complex than BMC, but I think people who like BMC will like this beer.
View attachment creamale.bsm

 

[DraconianHand]

I am sure it is delicious, but I can't help myself from thinking "cream corn ale". **shivers**

 

[RichBrewer]

Can you taste the character of the corn or did it just lighten up the body? It sounds really good.
Makes me want to run out and mow the lawn!

 

[Yooper]

There is absolutely no corn taste at all. It's just lighter bodied. It's a great lawnmower beer, I would think. (I haven't mowed grass in at least a decade- that's my least favorite household job).

 

[RichBrewer]

There is absolutely no corn taste at all. It's just lighter bodied. It's a great lawnmower beer, I would think. (I haven't mowed grass in at least a decade- that's my least favorite household job).

Now I have this image in my brain of you sitting next to the pond drinking a cold home brew while your HWMO mows the lawn.

 

[Yooper]

Now I have this image in my brain of you sitting next to the pond drinking a cold home brew while your HWMO mows the lawn.

Yep, that pretty much covers it! I am a spoiled woman. :rockin:

 

[RichBrewer]

Yep, that pretty much covers it! I am a spoiled woman. :rockin:

But something tells me you do your fair share.

 

[Yooper]

But something tells me you do your fair share.

Um, yeah- I BREW THE BEER!

 

[RichBrewer]

Um, yeah- I BREW THE BEER!

The most important household task!:rockin:
Oh my... I want a spouse like that.
I can hear it now. SWMBO says "Baby I'll mow the lawn for you but only if you keep brewing the beer".

 

[BrewDey]

Brewed this a while ago with Wyeast 1728 (Scottish Ale)...it's coming around now and is very tasty. Likely the most drinkeable beer I've brewed. Thanks!

 

[Saccharomyces]

I did this one 3 1/2 weeks back. Fermented @64 with US-04. Tasted so good I took a second hydrometer sample. I can't wait to try this when it is carbed up.

 

[Saccharomyces]

I've done 14 batches now, and I've gotta say so far this one if my favorite.. a definite brew over!!

I'm having a party next weekend and I'm hoping nobody likes it so I can have the whole keg to myself!

 

[billtzk]

I've been looking for a lighter ale with greater BMC-drinker appeal, and this one sounds pretty good. It seems sort of Miller-esqe with the corn. Is it?

I'm thinking of using Paul's Pale Malt instead of Maris Otter. They're both English malts. I believe Paul's is a shade paler on the Lovibond scale and a bit less malty than Maris Otter.

One other thing I'm thinking of changing is the percentage of corn. 10% of your grain bill is corn. I might try bumping it to 20%. I think Miller and Coors are in the 30% range.

 

[Yooper]

I've been looking for a lighter ale with greater BMC-drinker appeal, and this one sounds pretty good. It seems sort of Miller-esqe with the corn. Is it?

I'm thinking of using Paul's Pale Malt instead of Maris Otter. They're both English malts. I believe Paul's is a shade paler on the Lovibond scale and a bit less malty than Maris Otter.

One other thing I'm thinking of changing is the percentage of corn. 10% of your grain bill is corn. I might try bumping it to 20%. I think Miller and Coors are in the 30% range.

It is kind of Miller-esqe. My dad said it was "almost as good as MGD", so take that for what it's worth.

I think you'll be happy with the pale malt instead of the MO. I love MO, but a less malty flavor would be good in this for BMC drinkers. I have no idea how much corn is "too much" in this recipe- so be sure to post back afterwards to let us know.

 

[Saccharomyces]

I had a party last weekend and almost half a keg of this stuff magically vaporized (and the guests were quite ). It was all the rage.

Next time I will drop the biscuit to 1/4# and bring the gravity down to 1.045. I think 1# of corn is perfect, and I use MO for everything that doesn't use Pils malt because I love the smooth maltiness it gives.

 

[billtzk]

I brewed a variation of this a couple of weeks ago and racked it to secondary this past weekend. It looked and tasted great when I racked it.

I made a 10 gallon batch. I used 15 lb of Paul's Pale Malt instead of Maris Otter. I used 4.25 lb of flaked corn because I wanted 20% of the fermentables from the corn. Hallertauer Traditional instead of Hersbrucker, which I couldn't find. But still basically your recipe.

Will update in a few weeks after it has aged.

 

[Yooper]

I brewed a variation of this a couple of weeks ago and racked it to secondary this past weekend. It looked and tasted great when I racked it.

I made a 10 gallon batch. I used 15 lb of Paul's Pale Malt instead of Maris Otter. I used 4.25 lb of flaked corn because I wanted 20% of the fermentables from the corn. Hallertauer Traditional instead of Hersbrucker, which I couldn't find. But still basically your recipe.

Will update in a few weeks after it has aged.

Bill, you made me laugh out loud. You changed the base malt. Doubled the corn. Changed the hops. But still gave me the credit!

J/K- I know the base malt is similar, etc. But I think YOU can take the credit if this beer turns out as good as I think it will!

 

[cobolstinks]

Is this similar to a New Glarus Spotted Cow?

 

[Yooper]

Is this similar to a New Glarus Spotted Cow?

It's been a while since I've had Spotted Cow, so I don't really know. It would be a similar style, but I think New Glarus calls theirs a "farmhouse ale". Brewmeister Jeff tried a Spotted Cow clone, and he used Saison yeast, and I think he said that his wasn't a good clone.

 

[cobolstinks]

I saw you were comparing this brew to 'BMC', what is that?

 

[Saccharomyces]

Mass produced swill beer Bud/Miller/Coors. Cream Ales are a good bet for that crowd, since they are scared away by even the photo of a hop or anything dark.

 

[cobolstinks]

Thanks! Sounds just like my wife. I'm thinking this brew would be a match for her!

 

[HempelNet]

I would have to say this brew has been a collaboration of unique and odd events to date for me brewing. I will just start a shortened version of this “Off Day” so not to lose everyone before I get to my ultimate question.

The day started off like a normal day so the wife and I setup to brew this beer for the first time. Everything started off fine until we had unexpected guests which took my attention off the brew though out the day. First I missed the start of boil hop addition by 20 minutes so I extended the boil a little. Then I forgot to sanitize the carboy (It was washed though), of course the beer was already sitting inside with the yeast added by the time I noticed.

Figured DWRHAHB and finished cleaning up and storing the equipment away. Two days went by with little to no activity in the carboy then it decided to wake up. It blew the top off the fermenter 7 times before I threw on a make shift blow-out tube.

Still I figured relax this could be normal with this brew so we waited 3 weeks then I added gelatin and attempted to keg 4 days later.
Yes I said attempted to keg because I am not sure what you call racking beer syrup… Still kegging? When we filled the keg it was all this light syrup type of ooze. I hit the original gravity but after seeing the ooze forgot to take the final but by the looks of it I am a little scared of this creation.

Now to the question(s) at hand: Did an infection get into this making it thick, Should I even bother aging this to drink later or do I clog my drains with beer syrup I created?

For a little background I use a Coleman extreme cooler mush tun with a cpvc manifold and hit all my temperatures listed in the recipe. Boiling took forever to start due to a dirty burner so a lot of heat was applied for a long time. Also even with the gelatin this thing is no where near clear. I do have some pictures if needed.

Thanks in advanced…

 

[tallybrewer]

Yoop, would you please convert this to an extract recipe?

 

[Yooper]

Yoop, would you please convert this to an extract recipe?

I don't think I can. Maybe you could use corn sugar for the corn, but I don't think there is any sub for maris otter or biscuit malt in extract form. Possibly a partial mash with the corn, a couple of pounds maris otter and the biscuit malt in a grain bag, and then making up the fermentables with light DME- but I've never tried that so I'm unsure of how close it would be.

 

[tallybrewer]

Okey doke; thanks for thinking about it.

 

[lumpher]

most of us would want to have yooper as the neighbor next door who says "come over and have a beer anytime". i just printed out that recipe and changed my haus cream ale. i'll use tettnanger instead of saaz since that's what i have, but that looks good. you're right about the extract conversion. they suck

 

[KoedBrew]

I made a very similar cream ale a few months ago...10 gallon batch, first 5 gallons was good(kegged) Second 5 gallons, I wanted to mix it up a bit so 3 days before bottling I threw .25 oz of hops and there and dry hopped it. Then I primed it with Honey instead of corn sugar (was all out), and it turned out Awesome! It is amazing what a little bit of hops and honey can do to a beer. mmm, I can't wait to go home and have one tonight

 

[Petho]

My local HBS does not have Biscuit Malt, is there a subsitute?

 

[Yooper]

My local HBS does not have Biscuit Malt, is there a subsitute?

Victory malt would work, or some toasted malt.

I'm making this today, with a few changes.

I'm using regular two-row, and subbing .5 pound of pale wheat malt in. So, it's 7.5 pounds two-row, and .5 pound pale wheat. I'm also using nottingham yeast, and fermenting at no more than 62 degrees. I don't have any hersbrucker, so for bittering I'm using cluster. Other than that, it's the same!