I Dream of Jenny - Cream ale (Genessee Cream Ale clone)

[Cameronl]

I will be in Genny country this weekend (Rochester, NY) and hope to pick up a couple sixes of this special release.

From the brewery:
A hoppy twist on the original, Dry Hopped Cream Ale has just the right kick of bright, modern hops. Unfiltered to let its citrusy hop aroma shine, this sessionable day-drinker is everything you could want in a modern cream ale.

 

[soccerdad]

Have enjoyed more than a bit of Genny Cream in my time. These days I brew some summer ales that kinda catch the spirit of Genny C, but some how they always come out better.

The often brewed and often complimented Cream of Three Crops (see recipe threads) makes a very fine Cream Ale. It may not be Genny or LK, but anyone who appreciates the ale twist on American Adjunct Beer will appreciate it. IMHO.

 

[IAMNOMAD]

Excellent, thanks. Please update with your thoughts with the cream ale yeast if you try it. Genny Cream, or as we called it in my college days, Genny Screamers, was my beer of choice back then, in the 70s. I still try to drink a couple whenever I’m back east, and I must say I still enjoy it. I’d like to brew something close to it some day.

We did too!…lol

 

[purdman10]

We did too!…lol

I drank it in the 70's too, living in Central NY. Heck, the town firehouse had Genny and Cream Ale in a vending machine! Luckily, I can get it here in Southern MD...

 

[millerd66]

I might go with a pilsner malt for some or all of base. If I recall, Genny cream is pretty light in color and body, though it has been a while since I bought a 30 pack.

US-05 should be fine, I reccomend keeping fermentation temp in mid 60sF for best results. I use well water, so have no good advice on how you should treat yours, except go for a water profile fitting for a light ale or lager.

Isn't also they key to this to not over boil? you don't want to carmelize that sugar. Somebody has suggested only boiling some of the DME in the beginning and adding the rest at the very end so it does not brown.

 

[Dland]

I brew all grain, so not best person to help perhaps. But if using DME, I'd put it all in on a gentle boil and let it go for as long as you want to boil hops. Probably 1/2 hour is plenty.

I have fond memories of genny, but if I wanted to drink some I'd buy a 30 pack. The cream ales I brew and like to drink are a bit more intense.

 

[millerd66]

the last batch i made I used cluster hop pellets 60 min boil, love to turn down the hopiness ever so slightly, Can i add the hops later in the boil or use a different varietal?

 

[soccerdad]

I don't recall now where I saw it, but Genny is promoting a Ruby Red Kolsch. Somehow red and Kolsch don't seem to fit for me. But I would try a dozen.

 

[BongoYodeler]

I don't recall now where I saw it, but Genny is promoting a Ruby Red Kolsch. Somehow red and Kolsch don't seem to fit for me. But I would try a dozen.

I'd try a grapefruit Kölsch. Actually I just brewed a Kölsch yesterday, but I won't be adding grapefruit to it.

 

[Dland]

the last batch i made I used cluster hop pellets 60 min boil, love to turn down the hopiness ever so slightly, Can i add the hops later in the boil or use a different varietal?

If you like the flavor of cluster hops, but just want less of it, just lower amount used. Or sub with a milder hop if you want. If you want less hop bitterness, but similar flavor, try adding hops later in boil, around 30 min instead of 60.

 

[Cameronl]

I don't recall now where I saw it, but Genny is promoting a Ruby Red Kolsch. Somehow red and Kolsch don't seem to fit for me. But I would try a dozen.

I love the Ruby Red Kolsch. Delicious and refreshing when it's hot out.
Unfortunately it's not as widely distributed as their flagship beers, and I can't find it in Connecticut. I'll usually pick up a couple of 12 packs when I'm up in central NY visiting family.

 

[balrog]

I love the Ruby Red Kolsch. Delicious and refreshing when it's hot out.
Unfortunately it's not as widely distributed as their flagship beers, and I can't find it in Connecticut. I'll usually pick up a couple of 12 packs when I'm up in central NY visiting family.

View attachment 817892

DItto in Western MA; I have to go to NY or Worcester to find it (according to their hopefully up to date online beer finder)

It's like they purposefully kept it >50 miles away from me

 

[3 Dawg Night]

Jumping on just to say that I love the name of your beer!

 

[BongoYodeler]

I forgot about this thread until this evening when I came across it while "unwatching" a bunch of older threads. I actually brewed this, or at least my take on this, back in early April.

40% Weyermann Pilsner
40% Rahr 2-Row
20% Flaked Wheat Corn

Magnum 12.7 ibu's @ 60 mins.
Willamette 2.2 ibu's @ 15 mins.

2 pks. Cellar Science German Lager Yeast (rehydrated)

Missed Nailed OG a bit, only got predicted by Beersmith at 1.049. I fermented between 52° - 54° until it reached 1.020 and then let it free rise to room temperature where it sat for 8 days, then cold crashed and kegged it. FG was 1.007 (BS had predicted 1.010). I fined in the keg with gelatin. It's now been kegged going on 4 weeks, and the couple glasses I've sampled have tasted good though not much like GCA. It has a definite lager taste, and is very light in color that belies the 5.5% abv, which can sneak up on you. Here's my sample from earlier today.

 

[Miraculix]

I forgot about this thread until this evening when I came across it while "unwatching" a bunch of older threads. I actually brewed this, or at least my take on this, back in early April.

40% Weyermann Pilsner
40% Rahr 2-Row
20% Flaked Wheat

Magnum 12.7 ibu's @ 60 mins.
Willamette 2.2 ibu's @ 15 mins.

2 pks. Cellar Science German Lager Yeast (rehydrated)

Missed OG a bit, only got 1.049. I fermented between 52° - 54° until it reached 1.020 and then let it free rise to room temperature where it sat for 8 days, then cold crashed and kegged it. FG was 1.007 (BS had estimated 1.010). I fined in the keg with gelatin. It's now been kegged going on 4 weeks, and the couple glasses I've sampled have tasted good though not much like GCA. It has a definite lager taste, and is very light in color that belies the 5.5% abv, which can sneak up on you. Here's my sample from earlier today.

View attachment 848964

That surely looks like a crowd pleaser to me!

 

[lumpher]

I forgot about this thread until this evening when I came across it while "unwatching" a bunch of older threads. I actually brewed this, or at least my take on this, back in early April.

40% Weyermann Pilsner
40% Rahr 2-Row
20% Flaked Wheat

Magnum 12.7 ibu's @ 60 mins.
Willamette 2.2 ibu's @ 15 mins.

2 pks. Cellar Science German Lager Yeast (rehydrated)

Missed OG a bit, only got 1.049. I fermented between 52° - 54° until it reached 1.020 and then let it free rise to room temperature where it sat for 8 days, then cold crashed and kegged it. FG was 1.007 (BS had estimated 1.010). I fined in the keg with gelatin. It's now been kegged going on 4 weeks, and the couple glasses I've sampled have tasted good though not much like GCA. It has a definite lager taste, and is very light in color that belies the 5.5% abv, which can sneak up on you. Here's my sample from earlier today.

View attachment 848964

You know it's a clear beer when you can see the color of the grass through it.

 

[BongoYodeler]

I forgot about this thread until this evening when I came across it while "unwatching" a bunch of older threads. I actually brewed this, or at least my take on this, back in early April.

40% Weyermann Pilsner
40% Rahr 2-Row
20% Flaked Wheat Corn

Magnum 12.7 ibu's @ 60 mins.
Willamette 2.2 ibu's @ 15 mins.

2 pks. Cellar Science German Lager Yeast (rehydrated)

Missed Nailed OG a bit, only got predicted by Beersmith at 1.049. I fermented between 52° - 54° until it reached 1.020 and then let it free rise to room temperature where it sat for 8 days, then cold crashed and kegged it. FG was 1.007 (BS had predicted 1.010). I fined in the keg with gelatin. It's now been kegged going on 4 weeks, and the couple glasses I've sampled have tasted good though not much like GCA. It has a definite lager taste, and is very light in color that belies the 5.5% abv, which can sneak up on you. Here's my sample from earlier today.

View attachment 848964

*Edited above post with corrections. I was drinking.

 

[balrog]

*Edited above post with corrections. I was drinking.

I thought that was the rule around here...

 

[BongoYodeler]

Yeah, I suppose it didn’t need the qualifier.

 

[bwible]

Third time I did this with 34/70 as a lager at 55 degrees. No longer a cream ALE but really dang tasty

Yeah you made it closer to a lager. But that’s the thing with cream ales - they are a hybrid style. What differentiates a cream ale from a blonde ale? Much has been written about using 34/70 at ale temps - and I think that would be a perfect choice for this. You could even go 65 degrees next time if you get to where your temp controlled chamber is not available or something. I’ve even heard of people doing some cream ales half batch as a lager, and a half batch as an ale and then combining them.