Recipe

Dream Cream Ale

Dream Cream Ale

(5 gallons/19 L, all-grain)
OG = 1.045   FG = 1.008
IBU = 15   SRM = 5   ABV = 4.7%

With such a high percentage of flaked grains, some rice hulls maybe a good addition to the mash in order to help loosen things up.

Ingredients
6 lbs. (2.7 kg) 2-row malt
2 lbs. (0.9 kg) flaked corn
1 lb. (0.45 kg) flaked rice
4 oz. (113 g) crystal malt (40 °L)
3.5 AAU Hallertau Magnum hops (60 min.) (0.25 oz. 7 g at 14% alpha acids)
1.9 AAU Saaz hops (10 min.) (0.5 oz./14 g at 3.75% alpha acids)
1 capsule Servomyces (10 min.)
5.5 g calcium chloride
White Labs WLP080 (Cream Ale Yeast Blend) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a single-step infusion mash. Mill the grains, then mix with the calcium chloride and 13.8 qts. (13.1 L) of 164 °F (73 °C) strike water to reach a mash temperature of 150 °F (66 °C). Hold this temperature for 60 minutes. Raise the mash temperature through infusion of boiling water or recirculating system up to mash out at 168 °F (76 °C). Hold this temperature for 5 minutes, then begin vorlauf. Sparge the grains with enough water to obtain 6.5 gallons (24.6 L) of wort. Boil for 60 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C) and then pitch your yeast.

Once fermentation commences, allow beer to free rise up to 68 °F (20 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Bottle or keg the beer and carbonate to approximately 2.5 volumes.

Extract with grains option:
Replace the 2-row malt, flaked corn, and flaked rice with 3 lbs. (2.7 kg) extra light dried malt extract, 1 lb. (0.45 kg) corn sugar, and 1 lb. (0.45 kg) rice syrup solids. Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the crystal grains for 20 minutes. Remove and rinse. Turn off the heat. Add the malt extract, corn sugar and rice solids, then make sure to stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil.

The remainder of this recipe is the same as the all-grain version.

With such a high percentage of flaked grains, some rice hulls maybe a good addition to the mash in order to help loosen things up.