American Cream Ale changes

[baumer64]

Was in Kennewick, WA today and stopped by Iceharbor Brewing Co. Picked up the ingredients to replicate the Brewer's Best American Cream Ale. (I've got that recipe conditioning now but samples have been good.)

Recipe calls for:
3.3lb. Pilsen LME
2.0lb. Pilsen DME
1 lb. Corn Sugar
Hops- 2 packs of 1oz. Willamette
Yeast- Nottingham Ale

I asked the Brewer for suggestions of additions, changes. He suggested steeping 1 lb. of flaked barley and 1/2 lb. of carapils for 1 hour before coming to a boil and adding in the LME. He also suggested a liquid Cream Ale yeast 080.
When I asked about the sugar, he suggested adding more DME instead of the corn sugar.

The guy is one of the brewers for the brewery, was very friendly and not pushing toward anything. It's just as we got home and I started looking at more info on the board here, I'm wondering if 1 lb. of the flaked barley is too much for a 5 gallon batch? The reason for adding the two was for mouth feel and head retention. Looking for advice please. Thanks!

 

[catdaddy66]

I don't think 1# is too much of the flaked barley. The half lb of carapils is a nice way to get good head retention and a bit more sweetness. I also use wlp080 in my cream ales.

Sounds like a good recipe. Let us know how it turns out!

 

[ericbw]

He may not understand cream ale. Cream ales have corn and/or rice to help make them crisp and light (like a lager). Switching to DME will end up maltier and richer. Same with the Carapils and flaked barley. I would bet he like malty ales!

Personally, I would pick a little of one of those first and see how it is. I might lean toward flaked barley rather than the carapils, just because I think it might deliver head retention while still staying a little dry. (Stouts have a bit of flaked barley, and a dry stout is... dry.) But that's just my opinion!

And remember that if you're adding ingredients (rather than replacing), you're going to end up with more sugars in the wort. Some might be fermentable (higher alcohol) or some might be less fermentable (thicker feel, more body). It will change the recipe, so make changes one at a time (if you can).

It's hard to balance mouthfeel with crispness. I like cream ales!