The Blog for Women Who Brew Beer

Cream Ale #2

Posted by Maggie on May 3, 2010

This recipe is one of my favorite recipes.  It is not too bitter due to the mild and minimal hops, but it is still very flavorful.  This is for a 3 gallon batch.

  • Specialty Malts:  0.75 lbs Crystal 10′, 0.25 lbs Honey Malt, 0.25 lbs Special Roast
  • 3 lbs Pilsen Dry Malt Extract (DME)
  • Hops: 0.75 oz. Fuggle @ 60 minutes, 0.5 oz. Hallertaur @ 5 minutes
  • Yeast: White Labs Yeast WLP080, Cream Ale Blend

Soak the specialty malts in a mesh bag in the water for at least 40 minutes, not letting the temperature raise above 160 degrees F.  Pull out the mesh bag and give the barley remains to the chickens or compost them.   Add the DME one cup at a time and stir, letting it fully dissolve before adding the next cup.   Bring the wort to a boil being very careful to avoid spill-over.  Keep a cup of cold water next to the pot that you can dump in if it starts to boil over.  This works better than turning off the stove.

Once a rolling boil is reached and the foam is down, add the Fuggle and look at the clock.  It should boil for 60 more minutes.  After 55 minutes, add the Hallertaur.  Let boil 5 more minutes and then remove from stove.  Stick the pot in cold water and start the cooling process.   Once the wort is adequately cool, pour into the carboy, allowing for aeration with your pour.  Add the yeast.  Most yeast comes for 5 gallon batches but you can either add it all or add 3/5th of it.  I haven’t found any difference.  Put on the air lock, put in a nice warm place, cover to keep out the light, and wait for the bubbling to start.


5 Responses to “Cream Ale #2”

  1. Josh said

    This sounds like a really nice recipe. How long did you leave in primary and did you do a secondary or did you bottle condition? I picked up these ingreds today and look forward to brewing later in the week! Thanks for a host of smooth recipes in 3 gallon batches! (3 Gallon Batches FTW!!!)

    • Maggie said

      Hi Josh. I leave in primary for 10 to 14 days, depending on the temperature and yeast. My rule of thumb is to wait 2 days after bubbling has completely stopped. With the fresh hops brew I jsut made, I waited 16 days because it was still bubbly at 11 days.

      I have done secondary conditioning when it is nice and cold out. Usually I skip this and go straight to bottle. I bottle condition for at least 2 weeks but I have noticed that most of these beers taste better if I wait 4 weeks. Of course, the ones that taste really good at 2 weeks don’t last for 4 weeks.

      Have fun!

  2. Josh said

    Wanted to let you know that my Cream Ale based on your #2 recipe turned out very nice. A little darker (just barely) but very nice. It’s a little citrusy. I think the yeast really kicked. I look forward to trying your dark cream ale recipe, and may convert it to a 5 gallon batch. Thanks again!

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