The recipe for Cream Ale Beer
- Colour : Blonde
- Alcohol : 5%
- Quantity : 20L
- Bitterness : Sweet
- Brewing time : 6h
- Difficulty : Medium
Ingredients
- 3.7kg of Pilsner Malt
- 600g Light Wheat Malt
- 200g Corn Flakes
- 10g Rakau Hops
- 100g Wai-iti hops
- 2 packets of Safale US-05 yeast (or M54)
- Total water volume: 32L (Preferably Sulfate = Chloride)
Brew our Cream Ale recipe step by step
Step 1
Heat 16 litres of water to 72°C and pour in the crushed grains.
Stir well and feel free to crush the lumps against the sides of your bowl. Continue until you reach a temperature of 67°C. Hold it for 1 hour.
At the same time, heat 16 liters of water to 77°C.
Step 2
Once the saccharification hour is over, move on to rinsing and filtration.
Step 3
Then heat your wort to boil for 60 minutes.
Integrate the 10g of Rakau at the beginning of the timer.
When the boiling is finished, add the second hop and wait 20 minutes before sending the cooling.
Step 4
Then cool the must to 15°C and transfer to the fermenter, without forgetting the yeast.
The initial density should be around 1,047.
Ferment at 15°C for at least 5 weeks. The final density should be around 1,012.
Step 5
Add 5g/l of sugar to the bottling.
Over View
This beer, which originates from the American pre-Prohibition period, can be made with both an ale strain and a lager strain. The important thing is to respect the temperature of 15°C.
If, at the base, this style is only slightly hoppy, we decided to pimp this aspect with a nice dose of New Zealand hops.
The fermentation temperature will give clean and clean flavors that will make the beautiful tropical notes of the hops shine. In addition, it will give a crispy texture that will make it THE perfect thirst-quenching blonde for summer.
On the other hand, watch out for diacetyl with this temperature range. So you will have to be patient with the fermentation time !
