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Berkley Cream Ale
Cream Ale • All Grain • 6 gal
Boil corn grits cereal mash in 4 gal strike water add to mash to level off at 150f-155f. Add a little gypsum if your water is low in sulfates. If your water is hard, make this amber with some debittered black malt 2-4 oz / 5 gal. First wort hop only with the Amarillo and Cascade, not a bittering addition. Ignore IBU. Irish moss or whirlfoc will let it finish bright. Use the rest of your hops at flame out in whirlpool stirring 212f down to 180f.
April 11, 2016 pm 03:32pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 8 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
Corn Grits
Corn Grits
Imparts a corn/grain taste. Use in American lagers.
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 0.25 oz
Amarillo® - 6.5 AA% pellets; boiled 90 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 0.25 oz
Cascade - 5.0 AA% pellets; boiled 90 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.5 oz
Cascade - 5.0 AA% pellets; boiled 0 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 1 - Standard American Beer
Subcategory: C - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.009 | 1.006 - 1.012 | |
| Color: | 2.6 SRM | 2 - 5 | |
| Alcohol: | 5.4% ABV | 4.2% - 5.6% | |
| Bitterness: | 13.2 IBU | 8 - 20 | |
Discussion
Body and ABV
2016-04-11 4:39pm
Mashed warm at 155f for body. It is said that corn sugar or cane sugar is appropriate for cream ales. I didn't experiment, but if you are doing all grain, you might as well throw in a pound of cornstarch?
FG ~1.010 or so- kegging in a couple days.
2016-04-20 9:28pm
Hitting it with gelitine and crashing it tomorrow.
Fast and Furious
2016-04-25 8:34pm
This beer is soooo hop flavored. A fabulous lawnmower for hopheads, the bittering isn't 13 IBU, but this beer is all first wort hopped and whirlpooled. Deep citrus. This malt bill has no caramel, and the real IBU is low, so it is more balanced than you might expect. At only two weeks old, this is such a treat!
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