Dad’s Cream Ale
Dad’s Cream Ale
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.011
IBU = 17 SRM = 3 ABV = 5.4%
Ingredients
7 lbs. (3.2 kg) Pilsner malt
2 lbs. (907 g) flaked maize
1 lb. (454 g) corn sugar
4.5 AAU Hallertauer hops (60 min.)
(1 oz./28 g at 4.5% alpha acids)0.5 oz. (14 g) Hallertauer hops (5 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride (CaCl2) to the mash.
This recipe uses an infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb.). Mash in the malt and corn at 152 °F (66 °C) and hold for 60 minutes. Begin recirculating, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.
Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Add the corn sugar to the kettle. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.
Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until complete.
Rack the beer, prime and bottle condition, or keg and force carbonate.
Dad’s Cream Ale
(5 gallons/19 L, extract only)
OG = 1.052 FG = 1.011
IBU = 17 SRM = 3 ABV = 5.4%
Ingredients
4.6 lbs. (2.1 kg) extra light liquid malt extract
1.33 lbs. (600 g) corn syrup (without flavorings)
10.5 oz. (300 g) rice syrup
4.5 AAU Hallertauer hops (60 min.) (1 oz./28 g at 4.5% alpha acids)
0.5 oz. (14 g) Hallertauer hops (5 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C).
Turn off the heat. Add the malt extract and syrups and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding hops at the times indicated.
Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until complete.
Rack the beer, prime and bottle condition, or keg and force carbonate.
Written by Gordon Strong
This Cream Ale can be easily adapted to become a Kentucky common by either adding SINAMAR® or some mid-range crystal malt and black malt. It can also be made at a higher strength to give a decent approximation of a malt liquor.
