London Cream Ale

[wstein]

Here is a recipe I found on brew-monkey.com for a cream ale. Brewed it up today and it is going to pack a wallop when it is through. Got a S.G of 1.073.


9# Pale LME
1oz Williamette (60 min)
1oz Fuggles (60 min)
.5oz Williamette (15 min)
1tsp Irish Moss (15 min)
.5oz Williamette (5 min)
8oz Malto-Dextrine (5 min)
1# Dextrose (flame out)

London Ale yeast (did a starter on Thur)

The est OG was 1.074, my measured OG was 1.073. The est. FG is suppose to be around 1.017.

Can't wait for this one.

 

[Spyk'd]

This sounds like it's right up my alley, however, did you mean lactose or dextrose at flame out?


I'm wondering where the "cream" is.

 

[Pumbaa]

Cream ale is kind of a wierd term since most of them dont use lactose . . . they use corn /shrug

http://www.bjcp.org/styles04/Category6.html#style6A

Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. Any variety of hops can be used for bittering and finishing.

 

[wstein]

This sounds like it's right up my alley, however, did you mean lactose or dextrose at flame out?


I'm wondering where the "cream" is.

The cream is the malto-dextrine

Dextrose is added at flame out.

 

[Spyk'd]

So, you're adding corn sugar to it after 9 pounds of LME...

I guess the corn lends itself to the style and maybe it's just me, but malto dextrine seems like merely an additive and less an ingredient to me. I like to use CaraPils for body, which seems more natural.


I suppose I may have this all wrong as I like the overall recipe and idea behind it.



Oh, and I'm stuck on things like my "Cream Stout", which uses lactose sugar for the sweet and creaminess and is why I was on that track with this one. I'm putting a pound of it in my Pumpkin Pie Cream Ale.


Please keep us posted on this particular recipe!