Cream Ale Recipe - Creme de la Cream

Recipe Info

Recipe Image

Creme de la Cream

by on
All Grain
3.5 Gallon(s)
4 Gallon(s)
30 min
75%
I will use BIAB for this one.

Fermentables

45% - 2-Row - US
2.5
37
1
Mash
27% - Vienna - US
1.5
36
4
Mash
27% - Flaked Corn - US
1.5
37
1
Mash

Hops

Cluster
0.5
Pellet
Boil
30 min(s)
7
15.5
Cluster
0.75
Pellet
FlameOut
0 min(s)
7
0.0
Apple Crisp
1
Pellet
FlameOut
0 min(s)
6.8
0.0

Yeast

Imperial L05 Cable Car
80%

Other Stuff

Lactic Acid
0
each
Mash
Salt (NaCl)
0
each
Mash
Gypsum
0
each
Mash
Whirlfloc Tablet
0
each
Boil
Yeast Nutrient
0
each
Boil

Mash Steps

Saccharification Rest
Infusion
150
60 min

Special Instructions

1.
Mash 4 gallons with Gypsum 2.40g, Salt 3.00g, Lactic 2.5mL
2.
Whirlfloc and yeast nutrient in with 15 minutes to go in boil
3.
No chill approach, so let cool overnight in fermenter

Tasting Notes (1)

CheeseNips

Tasted on 3/7/2019 by CheeseNips

Notes:

Pours 2 fingers of foam that dissipates normally, yellow in color and nearly crystal clear. Aroma is a lightly floral, bread dough, and a touch of sulfur; almost a pilsner Urquell aroma. Flavor is not very pronounced but there are bread dough and floral notes that fade into light corn and honey. Body is medium to thin with very soft carbonation. Overall, I really like this beer and it hits the BJCP guidelines for a cream ale in that it's refreshing and, to some extent, crisp. 4 stars as I'm not too familiar with cream ale but I really enjoy this.

Recipe Facts

Creme de la Cream
Cream Ale
  • 3.50 Gallons Liters Batch Size
  • 4.00 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.043 OG
  • 1.009 FG
  • 15.5 IBU (tinseth) Bitterness
  • 0.36 BG:GU
  • 3.1° SRM Color
  • 75% Efficiency
  • 4.5% ABV Alcohol
  • 142 per 12oz Calories
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