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 |