Cream of the Crop – A Cream Ale Adventure
Introduction:
Cream Ale is the unsung hero of the beer world! It’s like the middle child of ales and lagers, often overlooked but full of surprises. Originating in the good ol’ USA, this style was the crafty answer to those European lagers flooding in during the 19th century. Why do I like brewing it? It’s like playing a harmonious symphony with yeast and grains, resulting in a light, smooth, and oh-so-satisfying gulp. It’s the beer equivalent of wearing socks with sandals – unassuming yet oddly delightful!
Ingredients:
- 6 lbs Light Dry Malt Extract
- 1 lb Flaked Corn
- 1 lb Rice Syrup Solids
- 1 oz Cascade Hops (bittering)
- 1 oz Willamette Hops (aroma)
- 1 Whirlfloc Tablet (for clarity)
- American Ale Yeast (Wyeast 1056 or equivalent)
Instructions:
- Begin by adding your Flaked Corn in a muslin bag and steep in the 2.5 gallons of water at 150°F for 30 minutes.
- Remove the Flaked Corn, then bring to a boil. Add malt extract and rice syrup. Stir in thoroughly making sure it doesn’t burn on the bottom of the pot.
- At the first sign of a boil, add Cascade hops. Boil for 60 minutes.
- Add Willamette hops and Whirlfloc in the last 5 minutes.
- Cool the wort rapidly, transfer to a fermenter, and top up to 5 gallons with cold water.
- Pitch the yeast once the work has cooled.
- Ferment at 68°F for approximately two weeks.
- Bottle or keg. Patience, young grasshopper.
Expected Stats:
- Original Gravity (OG): 1.045 – 1.050
- Final Gravity (FG): 1.010 – 1.015
- Alcohol by Volume (ABV): 4.5% – 5.5%
- International Bitterness Units (IBU): 15 – 20
- Color: Pale, Golden
Brewing Process:
Cream Ales are all about balance, like a tightrope walker juggling malt and hops. It’s a smooth, clean fermentation with a neutral yeast to let the malt and corn sweetness shine, complemented by a subtle hop character. The trick is in the simplicity – no fancy footwork here.
I chose American Ale Yeast for its clean, crisp profile, which is like giving your beer a tuxedo – classy and sophisticated. It allows the malt and corn to be the stars of the show, with just the right amount of esters to keep things interesting.
Did you know Cream Ale was one of the first styles to use corn and rice in brewing? It’s like the original fusion cuisine but for beer!
Popular Commercial Versions:
- Genesee Cream Ale
- Little Kings Cream Ale
- Spotted Cow by New Glarus (if you can get it)
Expect a beer that’s smoother than a jazz saxophonist on a Saturday night. With its light body, mild hop character, and clean finish, this Cream Ale is perfect for any occasion, from mowing the lawn to sophisticated beer-tasting parties. It ages like fine wine but is usually enjoyed fresh. Here’s to a brew that’ll make your taste buds sing!
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