Common Cream Ale (steamed cream) - Beer Recipe - Brewer's Friend

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Common Cream Ale (steamed cream)

194 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Monday October 24th 2016
1.058
1.019
5.2%
22.5
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale Ale7 lb Pale Ale 37 3.5 31.1%
8 lb American - Pale 6-Row8 lb Pale 6-Row 35 1.8 35.6%
6 lb Flaked Corn6 lb Flaked Corn 40 0.5 26.7%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2.2%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 2.2%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 2.2%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 20 min 4.82 20%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 3.22 20%
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 10.83 30%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 3.58 20%
0.25 oz Northern Brewer0.25 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 0 min 10%
2.50 oz / $ 0.00
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 675 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.4 qt Infusion -- 140 °F 20 min
-- -- 158 °F 40 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.44 33.8  
Mash volume with grains 10.24 41  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 6.22 g | 24.9 qt) 5.63 22.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.59 g | 46.4 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 10.02 40.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 10 40  
Total: 14.06 56.3
Equipment Profile Used: System Default
 
Notes

Make Cream Ale to split to two fermentations - one ale yeast for Cream Ale Yeast, other California Lager Yeast to ferment at same temp (WLP810 or WYeast 2112). Style is cream ale with some common (steam) characteristics to go with the lager yeast.

Recipe to blend of both styles, include lighter crystal malt for toffee/honey flavor, some biscuitty-ness from biscuit malt. Mellow on specialty malts so nothing is overpowering, but builds in complexity.

Hop profile to include N Brewer (Pine/Herbal/Cedar) as a nod to the common style and some american hops (Ahtanum, Amaraillo, or Cluster) to bring some floral citrus/orange. Cluster for more earthy/floral/fruity or Amarillo for floral/citrus. Light hopping at end with a hopstand to round out lighter hop flavors on the palate.

Target a bitterness-to-starting gravity ratio (IBU divided by OG) of 0.6 to 1.0.
For flavor and aroma, add two or three later additions around 1⁄4 to 1/3 oz. per gallon (1 to 3 g/L).


Cream Ale
https://byo.com/mead/item/130-american-cream-ale-style-profile

California Common
https://byo.com/body/item/2123-california-common-style-profile

http://brulosophy.com/recipes/whatre-we-here-for/

If you want to create your own example of the style, but still do well in competition, the safe thing is to try to play off a characteristic of the Anchor example, such as emphasizing the toasty, biscuit, or caramel character. You can also experiment with different hops, but I would avoid trying to play with the fermentation profile too much, as it is an important part of this style.

Anchor’s mash schedule is a secret, although reportedly it starts at 140 °F (60 °C). Historical steam beer brewers supposedly used a mash temperature of 158 °F (70 °C). If you are trying to copy the Anchor example, I would start at 140 °F (60 °C) and then raise the mash for a rest at 158 °F (70 °C).

The only specialty malt you really need for California common is crystal malt. You want to build a gentle but clearly evident caramel flavor and color. Use a mid-color crystal malt between 30 and 70 °L for up to 10% of the grist. If you want to develop more of a toasty/biscuity character, you can add a small percentage (< 5%) of toasted malts, such as Victory, biscuit or even pale chocolate.

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  • Last Updated: 2017-11-19 20:15 UTC