Cream Ale

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