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Cream Ale Recipe

Cream Ale Recipe

Style: Cream Ale
TYPE: Partial Mash

OG: 1.056        Estimated OG: 1.051
FG: 1.009        Estimated FG: 1.011

Recipe Specifications

Boil Size: 3.57 gal
Post Boil Volume: 3 gal
Batch Size (fermenter): 5.5 gal
Estimated Color: 5.5 SRM
Estimated IBU: 14 IBUs
Efficiency: Guessing around 77% but I’m not sure.
Boil Time: 60 Minutes

Primary: 5 weeks (1 week cold crash at 55F)
Bottling: 2-3 weeks
Fridge: 1 week

4 lbs 2 Row Pale Malt (US)
8oz Flaked Corn
4 oz Crystal Malt 10L

3 lbs Light Dry Extract (half at beginning of boil, half at last 15 minutes)

.5 oz Cascade (60 min)
.5 oz Cascade (15 min)

1 pkg Cream Ale Yeast Blend (White Labs WLP080)

Wow! What a surprise on this cream ale. It came out crisp, clean and an overall solid light session beer. I did a long sparge on this cream ale recipe just for the hell of it although I’m still adding extract. My pre-boil gravity (without extract) came out to 1.030.

The taste is really clean and clear on this one. Many people say that with lighter beers, you have nowhere to hide any off-flavors. Luckily, I didn’t have any to hide. Overall, it was a solid session beer and something you could have several of without feeling heavy or with too strong of a buzz. Definitely a crowd pleaser as well.

A note on clarity:
I was planning on adding irish moss or whirlfloc in order to obtain a really clear beer. I forgot both of these items, however the beer still came out really clear. I attribute that to the cold crashing. I did a solid week of it cold crashing by adding a dozen frozen water bottles to my insulated bag (cool brewing). It dropped the temperature down to the mid 50’s F.

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