Cream Ale

One of the easiest brews to make, and sure to please everyone. A light, crisp beer great on a hot day. The recipe below is one of my own creation. It has a wee bit of smoked malt in it for a little more flavor. Otherwise, it’s a fairly standard cream ale. I do BIAB (brew in a bag), so the grain bill is a bit higher than those who brew through standard mashing methods. Adjust as needed.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 17.7 IBUs 4.1 SRM 1.061 1.012 6.3 %
Actuals 1.057 1.01 6.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Cream Ale 6 A 1.042 - 1.055 1.006 - 1.012 15 - 20 2.5 - 5 2.6 - 2.7 4.2 - 5.6 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 10 lbs 76.57
Corn, Flaked 2.5 lbs 19.14
Smoked Malt 8.96 oz 4.29

Hops

Name Amount Time Use Form Alpha %
Hallertauer 1.25 oz 60 min Boil Pellet 4.8

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Mash

Step Temperature Time
Mash In 150°F 90 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

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