Warrior's "Pre Pro Cream Ale"

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Warrior

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Joined
Jan 23, 2008
Messages
909
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18
Location
York, Pa
Recipe Type
All Grain
Yeast
Wyeast 1056
Yeast Starter
1 gal
Batch Size (Gallons)
11 gals
Original Gravity
1.049
Final Gravity
1.014
Boiling Time (Minutes)
90 mins
Primary Fermentation (# of Days & Temp)
28 days @ 68 deg
Secondary Fermentation (# of Days & Temp)
12 days @ 38 deg
Tasting Notes
Quite a bit more flavor than today\'s modern Cream Ale but still very drinkable
HBU:
Boil: 14.4 HBU Perle Leaf 60 mins
Flavor: Hallertau Leaf 5.5 HBU 15 mins
Aroma: 1/2 oz perle Leaf, 3/4 oz Hallertau leaf 5 mins

Ingredients
Best Pils: 9lbs
Best Wheat: 2 lbs
Best Light Munich: 4 lbs
Dark Caramel Malt: .5 lbs
Flaked Maize: 2 lbs
Boiling Time (Minutes): 90

Sach Rest: 60 mins @ 154 deg
Mash out: 10 mins @ 170 deg

Irish Moss: 2 tea last 15 mins of the boil

I refer to this Cream Ale as a pre pro because it has some more malt, and hop flavor than a modern Cream Ale. The Flaked Maize adds just the right amount of corn as would've been done years ago. From what I have read Cream Ale originated from the american brewers trying to reproduce the new Pilsner styles back in the 1800's before everyone had the true Lager yeast. This recipe is my attempt as it might have tasted like.

Primary Fermentation (# of Days & Temp): 28 Days at 68 Degrees
Secondary Ferment: 12 days at 38 deg
 

Slatetank

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Joined
Sep 21, 2007
Messages
55
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0
Location
York, PA
I brewed this a couple years ago and loved it, but I dry hopped it with 1/2 oz perle for some extra 'juice'. I would like to do it again according to this recipe.
 

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