With summertime almost here our thoughts turn to the lighter side of beer. Oh, we mean that “lawnmower” beer that’s cleanly fermented and flavorful.
A nice cream ale would be delightful to enjoy on a warm afternoon. Something so drinkable and refreshing while retaining the noble hop character unlike the typical American lagers.
This beer has a mixed aroma of creamy notes and corn sweetness with very light fruity esters while maintaining low hop detail. The limited use of Magnum hops manages to hold an underlining bitterness to balance the sweetness of the malts.
Using Wyeast 1728 Scottish Ale yeast lends a hand in keeping a malt character while fermenting neutral and clean.
Cream Ale 5 G. net
7 # Pale 2-Row malt
1.5 # Flaked Corn
2 oz. Acidulated malt
15.7 g. American Magnum pellets 11.8 % AA
Mash 3 G. Adjusted water at 164 °F in tun add grains to 153 °F
60 min. rest – until iodine test OK
Add 2 G. water @ 170 °F no mash-out
Sparge continuous 4 G. water
Boil 60 min.
Hops First addition 7 g Magnum @ 15 min.
Second 6 g. Magnum @ 30 min.
Last 2.7 g. Magnum @ end of boil
O.G. 1.050 F.G. 1.006 3 SRM 19 IBU’s
Rest 5 min-chill to fermenter-oxygenate
Pitch @ 64 °F
Yeast Wyeast 1728 Scottish Ale yeast
Ferment @ 64 °F