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01C1. Cream Ale

157 calories 15 carbs
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 157 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Monday August 21st 2017
1.048
1.010
5.06%
10.63
3.08
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8.50 lb American - Pilsner8.5 lb Pilsner 37 1.8 89.5%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 10.5%
9.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 8.86 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 5 min 1.77 50%
 
Mash Guidelines
Amount Description Type Temp Time
2.25 qt Strike Water (Flaked Rice) Temperature 116 °F --
qt Beta-glucanase Rest (Flaked Rice) Infusion 112 °F 20 min
9 qt Strike Water (Pils Malt to Flaked Rice) Temperature 137 °F --
qt Protein Rest (Pils Malt & Flaked Rice) Infusion 131 °F 15 min
10.1 qt Strike Water (All Grains) Temperature 158 °F --
qt Amylase Rest (All Grain) Infusion 150 °F 60 min
qt Mash Out Temperature 170 °F 15 min
15.2 qt Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
47.59 ml Phosphoric acid Water Agt Mash 1 hr.
6.13 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 248 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed.

Flaked Rice:
Cook by simmering them with twice their volume in water.
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122-131F (15 min)

Pilsner Malt:
Protein rest @ 122-131F (15 min)

Amylase Rest (All Grain Mash):
148-158 (with 151-154 F being best).
Lower range (148-150F): less body, more fermentability, higher potential alcohol.
Higher range (156-158F): chewier, sweeter beer w/increased quantity of dextrins.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character than typical American lagers.

Aroma:
Medium-low to low malt notes, with a sweet, corn-like aroma. Low levels of DMS are allowable, but are not required. Hop aroma medium low to none, and can be of any variety although floral, spicy, or herbal notes are most common. Overall, a subtle aroma with neither hops nor malt dominating. Low fruity esters are optional.

Appearance:
Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity.

Flavor:
Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well-attenuated. Neither malt nor hops dominate the palate. A low to moderate corny flavor is commonly found, as is light DMS (optional). Finish can vary from somewhat dry to faintly sweet. Low fruity esters are optional. Low to medium-low hop flavor (any variety, but typically floral, spicy, or herbal).

Mouthfeel:
Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” quality. High carbonation.

Comments:
Pre-prohibition Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the historical category. Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.

History:
A sparkling or present-use ale that existed in the 1800s and survived prohibition. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in Canada and the Northeast, Mid-Atlantic, and Midwest states. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn’t traditional, although modern brewers sometimes use it.

Characteristic Ingredients:
American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% maize in the mash, and up to 20% glucose or other sugars in the boil. Any variety of hops can be used for bittering and finishing.

Style Comparison:
Like a Standard American Lager, but with more character.

Vital Statistics:
OG: 1.042 – 1.055
FG: 1.006 – 1.012
ABV: 4.2 – 5.6%
IBUs: 8 – 20
SRM: 2.5 – 5

Commercial Examples:
Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, New Glarus Spotted Cow, Old Style, Sleeman Cream Ale

Tags:
standard-strength, pale-color, any-fermentation, north-America, traditional-style, pale-ale-family, balanced

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  • Last Updated: 2019-10-28 21:26 UTC
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