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Nice Cream
Cream Ale • Partial Mash • 5 gal
This recipe won a 3rd Place Award/Medal at the Western Washington State Fair (Puyallup Fair) in 2008. The corn addition is about 3-8% higher than recommended; also out of style is the bitterness. This is extremely drinkable, especially during the summer - I can't keep the kegs full! I am going to enter it into the specialty/experimental category this year as a Classic American/Pre-Prohibition Cream Ale
June 24, 2009 am 03:03am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 0.5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 4 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 2 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 1 oz
Tettnanger - 4.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .75 oz
Cluster - 7.0 AA% whole; boiled 10 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 oz
Crystal - 3.2 AA% whole; boiled 2 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.009 | 1.006 - 1.012 | |
| Color: | 5.5 SRM | 2.5 - 5 | |
| Alcohol: | 5.4% ABV | 4.2% - 5.6% | |
| Bitterness: | 24.3 IBU | 15 - 20 | |
Discussion
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