Gordon Strong’s Cream Ale

(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.010
IBU = 14 SRM = 3 ABV = 5.6%

Ingredients

3.5 lbs. (1.6 kg) German Pilsner malt
3.5 lbs. (1.6 kg) US 2-row malt
2 lbs. (907 g) flaked corn (maize)
1 lb. (454 g) corn sugar (15 min.)
1.15 AAU Vanguard hops (first wort hop) (0.25 oz./7 g at 4.6% alpha acids)
2.3 AAU Vanguard hops (60 min.) (0.5 oz./14g at 4.6% alpha acids)
0.25 oz. (7 g) Vanguard 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 to the mash.
Mash the malts and corn at 152 °F (66 °C) for 60 minutes. Begin the lauter process by recirculating the wort. Raise the temperature to 168 °F (76 °C) for 15 minutes.

Add the first wort hops to the kettle during the sparging process. Sparge slowly and collect approximately 6.5 gallons (24.5 L) of wort in your boil kettle.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. Add the sugar in the last 15 minutes of the boil.

Chill the wort to 62–64 °F (17–18 °C), pitch the yeast, and ferment until complete. Cool to 32–34 °F (0–1 °C) and lager for four weeks.

Rack the beer, prime and bottle condition, or keg and force carbonate the beer.

Gordon Strong’s Cream Ale

(5 gallons/19 L, extract only)
OG = 1.052 FG = 1.010
IBU = 14 SRM = 3 ABV = 5.6%

Ingredients

5.2 lbs. (2.4 kg) light liquid malt extract
1 lb. (454 g) rice syrup or rice syrup solids (15 min.)
1 lb. (454 g) corn sugar (15 min.)
1.15 AAU Vanguard hops (first wort hop) (0.25 oz./7 g at 4.6% alpha acids)
2.3 AAU Vanguard hops (60 min.) (0.5 oz./14g at 4.6% alpha acids)
0.25 oz. (7 g) Vanguard 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 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C).

Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. Add the first wort hops while raising to a boil.

Boil the wort for 60 minutes, adding hops at the times indicated. Add the sugar and rice syrup/rice syrup solids during the last 15 minutes of the boil.
Chill the wort to 62–64 °F (17–18 °C), pitch the yeast, and ferment until complete. Cool to 32–34 °F (0–1 °C) and lager for four weeks.

Rack the beer, prime and bottle condition, or keg and force carbonate the beer.

Tips For Success: All-grain brewers can swap out the 2-row pale malt with a quality continental Pilsner malt to build a more bready flavor profile. Flaked rice can be substituted for the sugar in the all-grain recipe as well.

The ale/lager blend found in White Labs WLP080 could make for an interesting substitute in this recipe. A steam beer lager strain would work best with a Chico strain if the White Labs strain is unavailable at your store.