Extract Recipe from northern brewer cream ale...brewed once and after three weeks bottle conditioning was awesome. Got the second batch bottled this past weekend and added 1 oz orange zest with 5 min left in boilFunny. I was also thinking I wanted a try a cream ale next.
But I'm still in the extract phase so... any extract recipes? (Or any advice on converting these to extract?)
WY1056 would totally be fine for any of these recipes. I've done our cream ale with US-05 and WLP090 and it was very tasty. Different, but still good.Would wyeast American Ale yeast be okay each of the above recipes? I have it on hand and my LHBS is lacking in its yeast selection.
Also, they lack in hops as well, what are some possible substitutes for this style?
I would just drop the roasted barley. That's going to give you a roasty, burnt flavor. Without anything else to back it up (crystal, etc), it's going to be un-tasty, IMO. You'll have a stout-like cream ale, but without the body or malt backbone or sweetness to stand behind it. Just a light, burnt tasting beer, I think.Sounds good. Um ... sorry if I'm hijacking the thread. Does this http://beerrecipes.org/showrecipe.php?recipeid=122
sound any good. (Or does it sound boring?) It uses rice solids which is actually an ingredient I have left over from my last batch (unless rice solids is different from rice extract) and I kinda want to use and I figure I can substitute liberty hops (which I also have extra of). The carelessness to detail kind of scares me though. (He says using malt to prime gives different bubbles but than never gives *any* instructions.)
Sorry for hijacking the thread.
That sounds like a great beer! I say go for it. Be sure to use rice syrup solids though, and not rice. US-05 is a nice easy clean ale yeast to use. Also, cheap!What if I did a mix and match of three extract recipes?
From Beer Smith and Northern Brew I'd get the steeping grains of
3/4 lb. of Gambrinus Honey Malt
1/4 lb. of Belgian Biscuit Malt
and the hops of 1 oz. Cluster (60 min)
and from Northern Brewer and Beer Recipes.org I'd get the DME:
3.8 lbs. Extra Light Dry
1 lb. Rice
and ale yeast. And I forget the damned barley.
I love WLP080 and use it for the cream ale when I can. Try to keep it below about 64F for best results. Great blend.I wish I had found this thread earlier. I brewed a cream ale yesterday. I used the grain bill from Brewing Classic Styles with a blend of Liberty and Mt. Hood. WLP080 cream ale blend. Anybody use this yeast blend before?
Yea, those are the same. You're good to go.>>Be sure to use rice syrup solids though, and not rice.
I'm assuming the leftover Rice Extract (Dry) from my blonde ale is the same thing as "rice syrup solids". If it isn't please let me know **now** 'cause I'm doing this in the next day or two.