I stopped experimenting with hops in my cream ale once I used Lemondrop. it's all I use now and is so popular with friends and family that I can hardly keep it in stock. I'm brewing another 10 gallon batch tomorrow.
Mind sharing the recipe? I like recipes from brewer’s who’ve found a keeper.
Thats good to know!
Let me ask you, what are your IBU's?
I created my recipe based on general guidelines that Curt Stock gave during a Beersmith video podcast a while back....
- 80% base malt... I use 2-row
- 20% corn or a combination of corn and rice... I use flaked maize and flaked rice - when I use rice that is.
- No more than 20 IBU's is the suggestion. I've gone anywhere from 16 to 20 and 20 IBU's balances well.
- Wyeast 1056 is the one item that Curt specifically says to use. He said he's made this with many different yeasts and the 1056 is the one he says finished the cleanest. I have taken his word on that and it's all I've used in my cream ale.
- 1.050 to 1.052 OG is about as high as you want to go... I try to keep mine at 1.047 to 1.051. The ABV will come out to around 5% or a bit less which works well for a summer time drinker.
- Curt recommends to mash on the low side... I go 148° to 150°.
I forget what he said for the SRM but my recent batch came out to be about 3 SRM. It's a very nice pale straw color.
Hope that helps.