American Cream Ale Beer Recipe | All Grain Cream Ale by CJP3 | Brewer's Friend
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American Cream Ale

151 calories 15.3 g 12 oz
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: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CJ Penzone
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Thursday April 2nd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 66.7%
1.30 lb German - Vienna1.3 lb Vienna 37 4 14.4%
1.20 lb Flaked Corn1.2 lb Flaked Corn 40 0.5 13.3%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 5.6%
9 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Bravo0.25 oz Bravo Hops Pellet 15.45 Boil 60 min 15.04 100%
0.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.4 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 152 °F
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 179 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.8 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

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.

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  • Public: Yup, Shared
  • Last Updated: 2020-04-04 20:55 UTC
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