- 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
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