how would this work for a cream ale

[hubba]

5 gallon batch

3 pounds of 6 row
3 pounds of 2 row
1 pound of flaked corn
1 pound of corn sugar

1 oz. of cluster hops 60 min boil
1 oz. of irish moss 15 min boil

1 pack of ale yeast. what yeast should i use?

 

[Rich_S]

One of my next brews will be a cream ale.

I was thinking of following the Northern Brewer recipe of:

MASH INGREDIENTS
-- 7 lbs. Rahr 2-Row Pale
-- 0.75 lbs. Gambrinus Honey Malt
-- 0.25 lbs. Belgian Biscuit malt

BOIL ADDITIONS & TIMES
-- 1 oz Cluster (60 min)

YEAST
SAFALE US-05.
or
WYEAST #1056 AMERICAN ALE YEAST


I like to stay away from adjuncts whenever possible, though I understand that it's historically appropriate for this style.

 

[Banjo]

I would use white labs wlp 080 cream ale blend. It is a blend of ale and lager yeast specifically blended to make cream ale with.

 

[Banjo]

I'm also brewing one soon. Personally, I would also keep the corn in because that is traditional for the style.

 

[TurkCowan]

I have a cream ale going now that is a couple of weeks old. My first thought is to avoid the corn as mine still tastes strongly of it, although from everything I've read this will pass with age. I miss the maltiness of a good beer in this one. Other than that, I think your recipe looks fine.

I used S-05 with good results OG 1.050 FG 1.008

 

[hubba]

i was thinking of s-05

 

[Ravenshead]

s-05=wyeast 1056=WLP 001

 

[hubba]

what if i replaced the corn sugar with flaked rice. how would that work