By far one of my favorite styles. The Cream Ale was developed when German brewers began opening lager breweries in the United States. The established ale brewers needed a beer that could compete. Cream Ales are crisp and delicious; the perfect balance of malt and hops.
Ferment cooler with an ale yeast like a Kölsch or Nottingham strain. These strains do a little better in the 58-61 degree range. Enjoy!
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.3 gal |
60 min |
19.7 IBUs |
3.7 SRM |
1.050 |
1.011 |
5.0 % |
|
Actuals |
1.046 |
1.015 |
4.1 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
9 lbs |
81.82 |
| Corn, Flaked |
2 lbs |
18.18 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Liberty |
1 oz |
40 min |
Boil |
Pellet |
4.3 |
| Liberty |
1 oz |
10 min |
Boil |
Pellet |
4.3 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Flagship (A07) |
Imperial Yeast |
75% |
60°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
152°F |
75 min |
| Ramp up for mash out |
168°F |
10 min |