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
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.
.5# Flaked Maize
.25# Flaked Barley
Mash above for 60 @ 150-152.
.125# Corn Sugar (Boil)
.5oz Crystal @ 45min
.5oz Crystal at the end
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.