[denny]

Cream ale tips and recipes...

https://www.experimentalbrew.com/podcast/brew-files-episode-2-crushable-cream-ale

https://www.experimentalbrew.com/recipes/i-dream-jenny-cream-ale

[Megary]

Curt says use a mild, crisp hop like Hallertauer or Saaz. I've used both of those and they work well but my favorite is Lemondrop hops and I've pretty much locked it in as the only variety I use in my cream ales. The IBU should be fairly low in the mid to upper teens but not much higher than 20 - 22 IBU. Your choice of Crystal should work well.

Lemondrop Hops is really interesting. Too interesting to pass up as a matter of fact.  Another adjustment to the recipe!


And Denny, thanks for the podcast.  That was required listening.  Monks in Latrobe!  The beginnings of canned beer!
But no matter how badly I'd like to try, I'm not going to use Kix cereal in the mash!  A modicum of self restraint.

[BrewBama]

I have brewed Cream Ale with and without corn and prefer it without. There’s just something that the corn adds (sweetness?) that detracts from the beer IMO.

...but then again I exceed IBU and color guidance in my version:




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[Iliff Ave]

Bama, that looks more like a Blonde Ale to me. Nice recipe regardless...

[BrewBama]

I don’t disagree. My styles often cross official lines.

Here’s my standard Blonde.  I use various hops but the base beer is the same.



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[tommymorris]

My go-to cream ale recipe is based on an interview with a guy named Curt Stock that I heard in a podcast. Off the top of my head he recommended 70 - 80% 2-row or pilsner malt. And the remaining being flaked corn... or a mix of flaked corn and flaked rice with a 2:1 ratio of corn to rice. The OG should end up around 1.050 to 1.055 with the ABV in the neighborhood of 5%

Curt says use a mild, crisp hop like Hallertauer or Saaz. I've used both of those and they work well but my favorite is Lemondrop hops and I've pretty much locked it in as the only variety I use in my cream ales. The IBU should be fairly low in the mid to upper teens but not much higher than 20 - 22 IBU. Your choice of Crystal should work well.

I forget how many batches Curt says he has made with a variety of yeasts but the one he swears by is Wyeast 1056. However the one yeast he says he has used often also is US-05 so you have chosen another winner.

Curt's recipe is 73% pilsner malt, 18% flaked corn and 9% flaked rice with Hallertauer to reach the IBU target. Usually two thirds of the hops for bittering and the remaining toward the end of the boil.

My recipe varies slightly using about 78% 2-row, 15% flaked corn and 7% flaked rice. I like the little extra body the higher percentage of base malt gives. Like you though, I have been kicking around the idea of using a touch of flaked barley for extra body. I use Lemondrop hops and target 20 IBU in each batch and I use the WYeast 1056 every time.

Cream ales are a little too thin in body for me but my wife and friends love it so I probably make more of this than anything else.

How do you avoid the US-05 peach flavor? With such a light beer, it seems like that flavor would stand out like a sore thumb.

I like US-05 with APA’s. But after using US-05 twice in light lager type beers and getting overwhelmed by peach, I avoid US-05 in any beers that can’t hide or work with the peach.

[Iliff Ave]

Man sometimes I wish I got peach out of US-05. That would really compliment SOME of my beers.

[mabrungard]

Peach? I’ve never experienced that in any of the beers I ferment with US-05. I would like to have that note in my beers.

[tommymorris]

Peach? I’ve never experienced that in any of the beers I ferment with US-05. I would like to have that note in my beers.

I have only tasted it with fizzy yellow type beers where there is nothing to hide it.

[Kevin]

Peach? I’ve never experienced that in any of the beers I ferment with US-05. I would like to have that note in my beers.

I was going to say the same thing. Never experienced that even in lighter body styles.

[tommymorris]

Peach? I’ve never experienced that in any of the beers I ferment with US-05. I would like to have that note in my beers.

I was going to say the same thing. Never experienced that even in lighter body styles.

Maybe everyone can’t rate the peach. Or maybe you guys are onto how to avoid it.

https://www.homebrewersassociation.org/forum/index.php?topic=28897.15
See post 19 in the thread above.

https://www.homebrewersassociation.org/forum/index.php?topic=16321.30
See post 30 in the thread above.

https://www.homebrewtalk.com/forum/threads/chico-us-05-1056-and-perceived-peach-flavor-and-aroma.309272/
or this whole thread.

https://www.homebrewtalk.com/forum/threads/getting-us-05-to-taste-clean.573681/
or this whole thread.

https://www.reddit.com/r/Homebrewing/comments/arys9b/peach_flavor_using_us05/
or this whole thread.

[denny]

Peach? I’ve never experienced that in any of the beers I ferment with US-05. I would like to have that note in my beers.

I've gotten it with every beer I've made with 05.  To the point that I won't use it any more.

[jeffy]

Peach? I’ve never experienced that in any of the beers I ferment with US-05. I would like to have that note in my beers.

I've gotten it with every beer I've made with 05.  To the point that I won't use it any more.

I find it pretty common when judging American pale ales.  Sometimes it works, other times not so much.

[richardk]

Looking to put together a back porch beer for the summer, even though the dog days might be here and gone by the time its ready to drink!

American Cream Ale
BIAB
Boil size of 3.25gal for 2.5gal in the fermenter.

OG around 1.050-1.055, depending on the crush!
Trying to finish around 1.010.
IBU: 17-18ish

4# 6-Row
.5# Flaked Maize
.25# Flaked Barley

Mash above for 60 @ 150-152.

.125# Corn Sugar (Boil)

.5oz Crystal @ 45min
.5oz Crystal at the end

US-05

Ferment in the coldest part of my basement (66-68) for 2 weeks. 

I'm pretty pleased with my 5 gal cream ale recipe, even if it's ridiculously simple (never survives a cookout):

OG ~1.060, FG ~ 1.009
2 row, 8#
flaked maize, 1.5#
corn sugar, 1#
0.25 oz Cluster hops, first wort
0.75 oz Cluster hops, 15 min

1. mash at 148 °F (152 mash-in)
2. boil 90 min
3. ferment with WLP001 for 21ish days at 61 °F, slightly overpitched
4. keg on 18 PSI CO2 and lager at 33 °F for 21ish days
5. serve on 18 PSI with 14 foot 3/16 bev line at 33 °F

I haven't used the adjuncts before so I'm wondering if anyone sees a problem with the additions of the maize, barley or dextrose.  I'm considering leaving the sugar out.  Thanks in advance.

As I understand it: it's not an "American Cream Ale" without the adjuncts.

[BrewBama]

As I understand it: it's not an "American Cream Ale" without the adjuncts.

They can be brewed with or without. Dealer’s choice.


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