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Homebrewers Association
Homebrew Recipes

Aspen Ridge Cream Ale

This beer recipe is featured in the May/June 2019 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

Recipe courtesy of the Aspen Ridge Brew Crew.

Aspen Ridge Cream Ale | Cream Ale

Ingredients

  • For 10 US gal. (37.9 L)
    • MALTS
    • 7 lb. (3.18 kg) pale malt
    • 7 lb. (3.18 kg) Pilsner malt
    • 2 lb. (907 g) Carapils malt
    • 2 lb. (907 g) flaked maize
    • 1.5 lb. (680 g) flaked rice
    • 12 oz. (340 g) honey malt
    • HOPS
    • 1 oz. (28 g) Liberty, 4.3% a.a. @ 60 min
    • 1 oz. (28 g) Liberty, 4.3% a.a. @ 30 min
    • 2 oz. (57 g) Mt. Hood, 6% a.a. @ 5 min
    • YEAST
    • 4 packs Wyeast 2565 Kölsch yeast
    • ADDITIONAL ITEMS
    • 2 tablets Whirlfloc @ 15 min

    Specifications

    • Original Gravity: 1.051 (11.9°P)
    • Final Gravity: 1.011 (2.8°P)
    • ABV: 5.4% by volume
    • IBU: 20
    • SRM: 4-5
    • Efficiency: 70%

    Directions

    Mash 75 minutes at 152°F (66.7°C) with 7 gal. (26.5 L) water, and fly sparge at 168°F (76°C) with 8.75 gal. (33.1 L) water. Boil 60 minutes, adding hops and Whirlfloc as indicated. Ferment at 67°F (19.4°C) until final gravity is reached, and keg or bottle with 2.3 volumes (4.6 g/L) CO2.