Recipe

Denny Conn’s Cream Swill (Cream Ale)

Denny Conn’s Cream Swill (Cream Ale)

(5 gallons/19 L, partial mash)
OG = 1.040 FG = 1.006
IBU = 26 SRM = 3 ABV = 4.4%

Denny Conn wrote “Give Rye a Try” in the May–June 2004 issue of BYO and “Cheap and Easy Batch Sparging” in the January–February 2004 issue. Denny says, “This turns out so well as a mini-mash beer that I’ve never been tempted to come up with an all-grain version.”

Ingredients
3.0 lbs. (1.4 kg) dried rice extract
2.0 lbs. (0.91 kg) light dried malt extract
1.0 lb. (0.45 kg) 6-row pale malt (US)
0.50 lbs. (0.23 kg) flaked maize
7.5 AAU Horizon hops (45 min.) (0.56 oz./16 g of 13.4% alpha acids)
0.30 oz. (8.5 g) Horizon hops (0 min.)
1 tsp yeast nutrient
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
1 cup corn sugar (for priming)

Step by Step
Mash 6-row malt and flaked maize at 155 °F (68 °C) with 2 qts. (~2 L) water. Sparge grains with 2 qts. (~2 L) of water at 170 °F (77 °C). Add wort from this partial mash to kettle, add water to 6.5 gallons (25 L) and add extracts. Boil 90 minutes. Hop to schedule. Primary fermentation lasts about 7 days at 65 °F (18 °C). Rack to secondary for 2 weeks at 45 °F (7.2 °C).

Issue: July-August 2005

Denny says, “This turns out so well as a mini-mash beer that I’ve never been tempted to come up with an all-grain version.”