This is a scaled down/ home brew adapted version of one of my commercial Cream Ale recipes. It treads on the lighter side of the style for maximum crushability.

Replace the German Vienna with American Munich (10L) and the German Carafoam with Flaked Barley or Oats for a fuller/ maltier Cream Ale such as Genny Cream Ale.

Brewing Instructions:

Soft water is preferred for this recipe, although the original water profile was similar to Dortmunder water.

Mash at 152F for 60 minutes. Adjust mash pH to 5.2-5.4 with phosphoric acid or Acidulated malt.

If you have the ability, mash out at 168-170F.

Vorlauf until clear.

Runoff into brew kettle, once wort reaches 1/2 inch above the grain bed begin Sparging. Sparge with 6 Gal. of water, to collect 7.5 Gal. In the kettle.

Bring to a boil for 60 minutes and follow hop schedule. Add whirlfloc and yeast nutrient 10 minutes before the end of boil.

Cool to 62F and transfer to FV. Aerate wort and pitch yeast.

Ferment at 64F until 7oP, than raise temp to 68F until terminal gravity.

If you do not have temperature control, try to keep the beer below 70F to avoid too many esters/ phenolics and to allow the beer to ferment at a steady pace.

Cool beer to 58F for 48 hours. Collect yeast.

Transfer beer to a CO2 purged corny keg, and crash to 33F. Hold at 3-5 psi and lager 7 days.

If you do not have the ability to lager, just keep the beer refrigerated 1 week before serving

Transfer to bottling bucket or serving keg. Carbonate to 2.68-2.74 vol. C02. Serve cold! Drink fresh.