Cream Ale - Beer Recipe - Brewer's Friend

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Cream Ale

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 5.99 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Rating:
5.00 (1 Review)

Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
URL: https://thebeerjunkies.com/cream-ale/
Created: Saturday December 2nd 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Thomas Fawcett - Maris Otter Pale Ale Malt4 lb Maris Otter Pale Ale Malt 38 2.65 45.7%
3 lb German - Pilsner3 lb Pilsner 38 1.6 34.3%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 11.4%
12 oz Cane Sugar12 oz Cane Sugar - (late boil kettle addition) 46 0 8.6%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 15.76 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 3.14 50%
2 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 5 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Strike 161 °F 152 °F 60 min
5.5 gal Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.5 14  
Mash volume with grains 4.14 16.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.02 g | 20.1 qt) 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 6.8 27.2  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.99 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.99 g | 24 qt) 5 20  
Total: 8.05 32.2
Equipment Profile Used: System Default
 
Notes

We pitched our California Ale yeast at 64F, fermented at 67F for about a week, or until our gravity got to 1.015, and then let the fermenter free-rise to 72F for the diacetyl rest.

In my opinion, a slightly higher carbonation level, around 2.6 - 2.7 vols, helps this style. The final product is a light-bodied, highly refreshing beer that is perfect for a hot day. There is just enough corn to help lighten the mouthfeel without any risk of a "corny" flavor. This is one of my all-time favorite cream ale recipes that I would recommend to anyone.

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  • Last Updated: 2023-12-02 19:20 UTC