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HML Cream Ale

Name: HML Cream Ale
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 5.5 gallons
Cuisine: Homebrewing
Ingredients: 128 oz Pale Ale Malt 2-Row; 24 oz Flaked Corn; 8 oz Carapils Malt; 0.5 lb Cane Sugar; 1 oz Saaz (Czech) Hops

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Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)

Created: Thursday June 4th 2026

Banana Tusks - Banana Cream Ale

by Wolf King Brewing

OG: 1.052 FG: 1.010 ABV: 5.6% IBU: 14

Original Gravity:

1.051

Final Gravity:

1.011

ABV (standard):

5.3%

IBU (tinseth):

13.6

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
128 oz	Briess - Pale Ale Malt 2-Row128 oz Pale Ale Malt 2-Row	36.8	3.5	76.2%
24 oz	Flaked Corn24 oz Flaked Corn	40	0.5	14.3%
8 oz	Briess - Carapils Malt8 oz Carapils Malt	34.5	1.5	4.8%
0.50 lb	Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition)	46	0	4.8%
168 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops		Pellet	3.5	Boil	60 min	13.57	100%
1 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 qt	Single Infusion	Infusion	154 °F	152 °F	60 min

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 30psi Temp: 40 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Pretty straight forward. Fermented at 65-66F for three days, then finished up at 67F on the last day. Nottingham is a quick turnaround yeast! Four days of fermentation total.

I always aim to cold crash around 35-36F but my fridge has been acting up lately, so it came in around 39F, which is fine. Crashed in the same fermentor for two days.

Transferred to a corny keg on the night of the 6th day, 30psi @40 degrees for a force carb since I'm serving it soon. Brought it down to 10psi and checked it. Still has some carbonic bite, the CO2 will need another half day to settle into the beer. Should be good by the next day and clearer. Aiming for 2.5-2.6vol. Cheers.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-06-04 17:38 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Amount	Variety	Cost	IBU	Bill %
1 oz	Artisan - Saaz (Czech) (Pellet)		13.57	100%
1 oz / $ 0.00