Slipstream Cream Ale clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.044  FG = 1.011
IBU = 16  SRM = 14  ABV = 4.3%

“A cream ale in British Columbia is a different animal. If we are going to be honest about it, it is a cross between a mild and brown ale. Really big nutty and caramel flavors, in a medium-bodied beer.”—Matt Phillips

Ingredients

8.75 lb. (4.0 kg) 2-row pale malt
0.33 lb. (0.15 kg) crystal malt (60 °L)
2.0 oz. (57 g) chocolate malt
3.8 AAU Magnum hops (60 mins) (0.27 oz./7.6 g of 14% alpha acids)
1.4 AAU Cascade hops (10 mins) (0.27 oz./7.6 g of 5% alpha acids)
London ale yeast (such as Wyeast 1968 (London ESB), White Labs WLP002 (British Ale) or Fermentis Safale S-04 yeast)
1 cup corn sugar (for priming)

Step by Step

Mash at 154 °F (68 °C) for an hour, run off and boil for 60 minutes, addiing hops at times indicated in the ingredient list. Ferrment at 68 °F (20 °C) with a London ale type yeast.

Slipstream Cream Ale clone, Extract with Grains

(5 gallons/19 L, extract with grains)
OG = 1.044  FG = 1.011
IBU = 16  SRM = 15  ABV = 4.3%

Ingredients

1.5 lb. (0.68 kg) 2-row pale malt
0.33 lb. (0.15 kg) crystal malt (60 °L)
2.0 oz. (57 g) chocolate malt
1.5 lb. (0.68 kg) Muntons Light dried malt extract
3.3 lb. (1.5 kg) Muntons Light liquid malt extract (late addition)
3.8 AAU Magnum hops (60 mins) (0.27 oz./7.6 g of 14% alpha acids)
1.4 AAU Cascade hops (10 mins) (0.27 oz./7.6 g of 5% alpha acids)
London ale yeast (such as Wyeast 1968 (London ESB), White Labs WLP002 (British Ale) or Fermentis Safale S-04 yeast)
1 cup corn sugar (for priming)

Step by Step

Steep crushed grains at 154 °F (68 °C) in 3.0 qt. (2.8 L) of water for 45 minutes. Add water to make 3.0 gallons (11 L), add dried malt extract and bring to a boil. Boil wort for 60 minutes, adding hops at times indicated. Stir in liquid malt extract during final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water, aerate and pitch yeast. Ferment at 68 °F (20 °C).