Designing My First Cream Ale

[HighVoltageMan!]

Unless you are a homebrewer that likes to play with shit.

Yes! That is absolutely true.

 

[Brew Cat]

I would recommend it. I think everyone should try everything no matter what they/we say

 

[Sanctuary Brewing]

I was wondering if the % of adjuncts makes sense to you guys? I went with about 15% flaked corn, 10% dextrose, and 5% flaked rice. I decided to split the base malt between 2-row and pilsner, though I was maybe thinking of using 6-row, since I've never used it before and the BJCP guidelines include it in their description.

My cream ale is probably the best beer I make. Based on my first attempt at one I started with just under 6% both flaked rice and corn and the beer was too sweet for me. I adjusted the recipe and it's exactly what I wanted from a cream ale, crisp, not sweet. 15% flaked corn may make this beer too sweet, but that may be what you're shooting for. I did my first couple of brews with 6 Row then switched to 2 Row for making my inventory easier to manage. Don't use a lager yeast, S-05 is great for my cream ale. Hopped with Cluster and Lemon drop.

 

[Brew Cat]

Yeah 10% adjunct is about where mine is. My recommendation is always start low and increase incrementaly in subsequent batches. This way it will be drinkable while you plan the next one. I often brew a beer recipe a 1/2 dozen times to dial it in.

 

[Ward Chillington]

You can expect some serious protein haze with 6 row so if you're looking for something see through...do the 2.

 

[Brew Cat]

Ive use 6-row and don't exactly remember what I did but it came out clear. Might have done a longer boil just can't remember. I'll have to look back I think I have notes somewhere

 

[Sanctuary Brewing]

You can expect some serious protein haze with 6 row so if you're looking for something see through...do the 2.

Ive use 6-row and don't exactly remember what I did but it came out clear. Might have done a longer boil just can't remember. I'll have to look back I think I have notes somewhere

I don't recall having to many issues clearing the 6-row. I cold crash all my beers down to around 38 degrees gradually over the last 3 days of secondary and that has worked pretty well for me in obtaining clear beer. I tried finding some images of the beer from when I was using 6-row for my cream ale (overa year), but can't seem to find them. But yeah, stick with the 2-row and you won't be disappointed.

 

[Prairie Dog]

Thanks for all the advice here, guys. I've made some modifications to this recipe but mostly kept it simple. I decided to go with about 85% 2-row to make it more traditional and slightly sweeter, 10% flaked corn, and 5% corn sugar. I was going to go higher with the adjuncts based off of @Megary's recipe, but I decided to lower them a bit, so I have an easy mash. As of now, I'm doing 1 hop addition of Magnum at 60 mins for 16 IBUS, though I might add some sazz or lemondrop at flameout. Or I might just not bother buying more hops.

I do have 2 questions:

1. I'm pretty sure I should add the dextrose with like 10-15 mins left in the boil, so because of this, I imagine my pre-boil gravity would be off. Is there any way to account for this, so I know I'm hitting my numbers? It's 4 oz of dextrose, and I'm aiming for 3 gallons in the fermenter. 3.75, on my equipment, pre-boil.
2. I decided to go with the 34/70 since a lot of people recommended it. I found a closet in my basement that right now sits around 57-59F. Would this be an ideal temp to ferment? I could also ferment it upstairs at about 66F, but I wasn't sure if that was too high. Should I let this sit in bottles in the fridge for a while before consuming because this is a lager yeast?

Thanks again.

 

[Brew Cat]

Thanks for all the advice here, guys. I've made some modifications to this recipe but mostly kept it simple. I decided to go with about 85% 2-row to make it more traditional and slightly sweeter, 10% flaked corn, and 5% corn sugar. I was going to go higher with the adjuncts based off of @Megary's recipe, but I decided to lower them a bit, so I have an easy mash. As of now, I'm doing 1 hop addition of Magnum at 60 mins for 16 IBUS, though I might add some sazz or lemondrop at flameout. Or I might just not bother buying more hops.

I do have 2 questions:

1. I'm pretty sure I should add the dextrose with like 10-15 mins left in the boil, so because of this, I imagine my pre-boil gravity would be off. Is there any way to account for this, so I know I'm hitting my numbers? It's 4 oz of dextrose, and I'm aiming for 3 gallons in the fermenter. 3.75, on my equipment, pre-boil.
2. I decided to go with the 34/70 since a lot of people recommended it. I found a closet in my basement that right now sits around 57-59F. Would this be an ideal temp to ferment? I could also ferment it upstairs at about 66F, but I wasn't sure if that was too high. Should I let this sit in bottles in the fridge for a while before consuming because this is a lager yeast?

Thanks again.

well the easiest way would be in the recipe builder edit your recipe and 0 out the dextrose. note the result then tap view and it will ask if you want to save the new version. say no and it will just go to the original. If your using the lager yeast you are technically making a pre pro. I use the same recipe its about the corn

 

[Sanctuary Brewing]

1. I'm pretty sure I should add the dextrose with like 10-15 mins left in the boil, so because of this, I imagine my pre-boil gravity would be off. Is there any way to account for this, so I know I'm hitting my numbers? It's 4 oz of dextrose, and I'm aiming for 3 gallons in the fermenter. 3.75, on my equipment, pre-boil.

Mine goes into my mash. I'm not using nearly as much as you are. What is your reasoning for just adding late to the boil, just to bring your gravity up?

2. I decided to go with the 34/70 since a lot of people recommended it. I found a closet in my basement that right now sits around 57-59F. Would this be an ideal temp to ferment? I could also ferment it upstairs at about 66F, but I wasn't sure if that was too high. Should I let this sit in bottles in the fridge for a while before consuming because this is a lager yeast?

Not a fan of lager yeast for a cream ale, but 66 is way too high. If you can comfortably ferment at 66, I'd recommend Fermentis S-05

 

[Prairie Dog]

Mine goes into my mash. I'm not using nearly as much as you are. What is your reasoning for just adding late to the boil, just to bring your gravity up?

Not a fan of lager yeast for a cream ale, but 66 is way too high. If you can comfortably ferment at 66, I'd recommend Fermentis S-05

There was no specific reason for adding it late in the boil. I actually thought it was good practice to do this with sugar, since I've seen it in other recipes. This is only my 5th or 6th all-grain beer, and I've never added sugar to a beer before, but if it is fine to dump it in the mash, I'd prefer to do that.

I was originally thinking of 05 but most people here recommended 34/70 and since I have a closet that is right about 58F, I thought that might be a good temp for the yeast.

 

[Megary]

34/70 is a great choice. Cream Ales can be fermented with either lager or ale yeast. Doesn't matter. And 57-59° is just fine. Move the fermenter upstairs at the tail end of activity to allow the yeast to finish.

I add sugar as you are suggesting, with about 10 minutes left in the boil.

Good luck.

 

[Sandy Feet]

You can expect some serious protein haze with 6 row so if you're looking for something see through...do the 2.

That is definitely true. The Pre Pro was hazy. I would do it again in a heartbeat, but I don't worry about inventories. I order it and pick it up on the weekend.