Dark Cream Ale
Posted by Maggie on May 5, 2010
This is a dark, rich, smooth cream ale. It is similar to Cream Ale #2 except for the specialty malts.
- Specialty Malts: 0.25 lbs Dark Roast, 0.25 lbs Crystal 10, 0.50 lbs Caravienna
- 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. You will have a nice dark “tea”. 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.