Cream Ale AG Cream Ale

[Yooper]

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!

Well, with the nottingham and mashing at 150, this finished at 1.004! I kegged today, and it's tasty.

 

[h22lude]

Just made a half batch today. I wanted to try my hand at easy stove top all-grain. I think it went pretty well for my first time doing it. I first had too much water for my sparge so my pre-boil gravity was low by 10 points. So I boiled the wort for about 20 minutes before starting the 60 minute boil. That brought the gravity up to around 40 which I was ok with. I might have boiled it a little too long though because I only ended up with about 2.3 gallons instead of 2.5, which again I'm ok with. My SG was 1.055 which isn't far off from the recipe. I used about 6 grams of S-05 sprinkled right on top.

My basement is too cold right now (we are getting hit with some snow, finally) so I have to keep it in my house. I have it wrapped in a few towels to keep it warm until it starts going and then I'll remove them. After the primary 10 days, I'll move it to my basement for the next 10 days keeping it around 55 and then I'll keg and carb at 41.

Right now I have two Yooper recipes going (this and 60 minute) and I can't wait to try them both. Thanks Yooper!!!

 

[Stardust]

I make this recipe on a regular basis for our gaming group. I used European 2-row with the last batch. I also went with WLP080 American Cream Ale yeast blend. The end product is so clear and the taste is clean, yet the malty character comes through nicely. I'm not trying to pass it off as a lager by any means but it's pretty darn close.

 

[Yooper]

With thoughts of summer coming, I think I'm going to make up 11 gallons of this soon, and I'll try the cream ale blend yeast. I have US saaz hops, so I'll use those.

 

[bkorver]

I use this exact same grain bill but Chinook for bittering and Cascade for aroma in what I call "Corinthian Cream Ale". v2.0 changes the grain bill to Pale 2 row and Crystal 20, (flaked corn stays the same, so similar body) but I prefer the maltier version and my wife prefers v2.0, so I make both. Your hop selection has me intrigued... I guess I am running to the Beer Nut (my LHBS) tomorrow to try it out!

 

[Toivo]

Brewed a batch of this today, but ran into an effciency problem. Came out with a 58% efficiency. I did have an issue with my mash temp dropping more than usual. I ended up with a temp of 145 after the 75 minutes. I did put some 195 degree water in for sparge and let it sit for about 10 minutes which brought the temp up to 168. Second batch sparge was a bit cooler. Ended up with a SG of 1.040. I am still trying to get my loses nailed down. Wort does taste pretty good though.

 

[Stardust]

Brewed a batch of this today, but ran into an effciency problem. Came out with a 58% efficiency. I did have an issue with my mash temp dropping more than usual. I ended up with a temp of 145 after the 75 minutes. I did put some 195 degree water in for sparge and let it sit for about 10 minutes which brought the temp up to 168. Second batch sparge was a bit cooler. Ended up with a SG of 1.040. I am still trying to get my loses nailed down. Wort does taste pretty good though.

I've had efficiency problems in the recent past (won't go into alot of detail) and had OG 1.044 but the beer finished at SG 1.002 so the ABV% ended up about right for the style.

 

[CidahMastah]

Hey yooper!

I was thinking of making this to build up glob of WLP838 yeast for an octoberfest. Just curious if you have ever used this yeast in this recipe because I obviously want the cream ale to be good, but have never used this yeast.

Generally I was curious of what fermentation temp you use when you brew a cream ale to build up lager starters. At least I think I recall you saying you built up lager starters like this in the past

 

[pwkblue]

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

This is a perfect recipe for a stovetop all grain batch instead of extract...or partial mash if you can't do a full 5 gallon boil.

I would use the "deathbrewer method" to mash:

3 lbs Maris Otter
1 lb Flaked Corn
8 oz Bisquit Malt
8 oz Carapils/dextrine

then add 3 lbs Extra Light or Pilsner DME at the start of the boil. The end result should be pretty close.

Personally, I need something for the BMC folk at an upcoming party so I'm starting a batch of this tomorrow: but dropping the MO a touch, and swapping a lb of Vienna for the bisquit. Have not decided on the hops...have a leftover 1/4 oz of Motueka and Nelson Sauvain but that certainly is outside the Cream Ale guidelines....so pretty much the same but totally different.

 

[HoppedupDad]

Gonna' brew this bad boy tonight
Only my second batch of AG ever wish me luck!!

:rockin:

 

[ffd520]

Brewing this now to share with some of my BMC buddies. I changed the hops to galaxy and modified the grain bill to
10 lbs 6 row
1 lb flaked corn
1 lb biscuit
1 lb carapils

1 oz galaxy @ 60
1/2 oz galaxy @ 10
1/2 oz galaxy @ flame out

 

[aschupner]

Plan on making this over the weekend. My LHBS was out of Maris Otter so I bought some 2 row instead. Think that will make much of a difference??

 

[Yooper]

Plan on making this over the weekend. My LHBS was out of Maris Otter so I bought some 2 row instead. Think that will make much of a difference??

It should be great! MO has a lot of malt flavor to me, a bready flavor, and that's really out of place in a cream ale (but I liked it anyway). The US 2-row will make a cleaner crisper beer, and should be really good.

 

[aschupner]

It should be great! MO has a lot of malt flavor to me, a bready flavor, and that's really out of place in a cream ale (but I liked it anyway). The US 2-row will make a cleaner crisper beer, and should be really good.

Crap..I prefer the malty/bready taste, but I guess I was making this beer more for the wife then myself. LOL, she doesn't really like anything other then the normal BMC stuff. And then she usually goes and ruins it anyway with tomato juice. I know....it's a midwest thing. I think it's nasty.

 

[bkorver]

Speaking of midwest things, my wife likes to put this in a pilsner glass with olives and watch them go up and down...

 

[aschupner]

Ok, I wasn't thinking when I was grinding up my grain and accidently put in a full pound of carapils and biscuit rather then the 1/2 pound it calls for. How much is this going to change the OG of this recipe? Just so I know how close I am when it comes out. Also, how much do you think this might alter the flavor??

 

[Yooper]

Ok, I wasn't thinking when I was grinding up my grain and accidently put in a full pound of carapils and biscuit rather then the 1/2 pound it calls for. How much is this going to change the OG of this recipe? Just so I know how close I am when it comes out. Also, how much do you think this might alter the flavor??

An extra pound of grain won't affect the SG all that much. As far as flavor, it'll be "drier" in the flavor due to doubling the biscuit malt.

 

[Hogarthe]

167 is too hot to mash at... if you add the grain to 167 water, you should lose somewhere around 10 degrees, so you'd be at 157, which would work, but will give you a lot of unfermentables. I usually go for 152 as the mash temp, it's a good middle of the road temp, will get the beer reasonably dry, but with some body left.

 

[Hogarthe]

that should work. if it comes out too hot, add a bit of cold water and stir. if its not hot enough, add some boiling water.

 

[AlkiBrewing]

Yopper, this sounds great. Been wanting to brew a cream ale. What would you suggest for yeast? Thanks.

 

[Yooper]

Yopper, this sounds great. Been wanting to brew a cream ale. What would you suggest for yeast? Thanks.

Any clean well attenuating ale yeast will do. I really like pacman at 60 degrees, nottingham at 58-62 degrees, and WLP001 at 62-68 degrees for this beer!

 

[Wreck99]

Adding this one to my list of beers to brew for this summer.

 

[Crashola]

Just kegged a batch of this last night. The sample tasted great and I'm looking forward to the final product!

 

[TangoHotel]

I am slowly accumulating a laundry list of summer brews. SWMBO will be pleased.

 

[Gorms]

How do you think this would taste as a lager? I've got 2 quarts of washed wyeast 2007 that I've been looking for a recipe for, but I've never used Maris Otter in a lager before. I have all the ingredients and I have some Notty, S-05 and probably S-04 in the fridge. Should I go with the 2007 or Notty?
I'm looking for something my BMC friends can drink around the pool when it's hot in the middle of the summer. I have a cream ale and a pilsner that fall into that catagory but I need to get something else in the pipline.
Suggestions?

 

[Yooper]

How do you think this would taste as a lager? I've got 2 quarts of washed wyeast 2007 that I've been looking for a recipe for, but I've never used Maris Otter in a lager before. I have all the ingredients and I have some Notty, S-05 and probably S-04 in the fridge. Should I go with the 2007 or Notty?
I'm looking for something my BMC friends can drink around the pool when it's hot in the middle of the summer. I have a cream ale and a pilsner that fall into that catagory but I need to get something else in the pipline.
Suggestions?

This is definitely "cream ale" flavor, and it probably would be great as a lager.

 

[Gorms]

Lager it is.

 

[Crashola]

I've been drinking this now for a few weeks from the keg. Very clear, clean and tasty. Perfect for after a workout or after some yard work.

 

[Dirty25]

My friends just muRdered my keg of this beer today. I subbed the biscuit malt for Munich since I didn't have it. After about 2 weeks of "lagering". This beer was really drinkable for a cream ale

 

[brewmasterbates]

we just set this up in Beersmith. Looks to be pretty solid a recipe ya got here. Our Orig gravity measured out at 1.046, and final at 1.010 and our ABV rates out at 4.7%.

bitterness 16.7 IBU's

mash PH suggested at 5.20

brewing this in a few days, looks great on paper.