from HomeBrewers Association. “…Some people think ale brewers created cream ale to compete with the new lager beers in the latter part of the 19th century…”
- For 5 gallons (19 L)
- 9.75 lb (4.42 kg) | 2-Row Brewers Malt
- 1.25 lb (0.57 kg) | Flaked Maize
- 0.6 lb (0.27 kg) | Briess Cara-Pils Malt
- 1.25 lb (0.57 kg) | Corn Sugar (Add at boil and boil for 90 min.)
- 0.75 oz (21.26 g) | Hallertau Mittelfruh Hop Pellets, 4.5% alpha acid (45 min.)
- 0.9 oz (25.51 g) | Willamette Hop Pellets, 5.5% alpha acid (45 min.)
- 1.1 oz (31.18 g) | Hallertau Mittelfruh Hop Pellets, 4.5% alpha acid (5 min.)
- White Labs WLP001 California Ale Yeast
- Original Gravity: 1.071
- Final Gravity: 1.014
- ABV: 7.45%
- IBU: ~37
- SRM: 3.8 (7.5 EBC)
- Boil Time: 90 minutes
- Efficiency: 75%
- Pre-boil Volume: 6.12 gallons
- Pre-boil Gravity: n/a
Use a step mash with time +15-minute steps starting at 121°F (49°C) for 30 minutes, 145°F (63°C) for 45 minutes, and 158°F (70°C) for 60 minutes.
Mash out at 168°F (76°C) and sparge with 166°F (74°C).
Collect enough wort (about 6.12 gallons or 23.17 liters) to end up with 5 gallons (19 liters) after a 90-minute boil, chill to 68°F (20°C), rack to fermenter, pitch yeast and aerate well. Pitch two packages of yeast or a half-gallon starter.
Ferment at 61-62°F (16-17°C) for 4 to 5 days, then rack to secondary fermenter and cellar for three to four weeks at 45-50°F (7-10°C).
When ready, bottle and condition for a minimum of two weeks.