Boston Creme Ale

[WroxBrew]

Recipe Type

All Grain

Yeast

WLP080

Yeast Starter

1.5 Liter 24 hours

Batch Size (Gallons)

5.5

Original Gravity

1.053

Final Gravity

1.006

Boiling Time (Minutes)

90

IBU

19.2

Color

4.3

Primary Fermentation (# of Days & Temp)

21 days 65-68

Tasting Notes

Big corn taste after fermenting but mellowed nicely after bottled for 3 weeks

Amt Name %/IBU
9 lbs Pale Malt (2 Row)US (1.8 SRM) 78.3 %
1 lbs 8.0 oz Corn - Yellow, Flaked (Briess) (1.3 SRM) 13.0 %
1 lbs Caramel Malt - 10L (Briess) (10.0 SRM) 8.7 %
0.75 oz Willamette [5.60 %] - Boil 60.0 min 12.6 IBUs
0.50 oz Saaz [2.40 %] - Boil 15.0 min 1.8 IBUs
0.50 oz Willamette [5.60 %] - Boil 15.0 min 4.2 IBUs
0.50 oz Saaz [2.40 %] - Boil 5.0 min Hop 7 0.7 IBUs
1.0 pkg Cream Ale Yeast Blend (White Labs #WLP080)
5.25 oz Corn Sugar

Mashed at 148 for 75 minutes and batch sparged at 170

Sweet and creamy ale with a dry finish that was a big hit this summer. Really refreshing when served icey cold.

 

[bigdaddybrew]

What kind of flavors did the cream ale blend add? Ceam ale is one of my favorite styles. I have been using US 05 with very clean/neutral results but I have been curious about the blend.

 

[WroxBrew]

Sorry for the late reply. I've been busy with my electric build and have not checked in for a while. Overall I would describe the blend as fairly nuetral , but with a minerally crispness in the finish. I'd say the profile taste imparts some of the lager strain but it isn't a big pronounced flavor. I've only used it twice with just this recipe and not with any other strain yet for comparison. One thing of note is that it has a huge smell of sulfur when fermenting and in the finished green beer, but after 2 weeks in the bottle carbing, it totally disappeared.

 

[bigdaddybrew]

Thanks for the information. I may try it.