Big Hole Brewing Co.’s Wisdom Cream Ale clone

Wisdom Cream Ale Clone

(5 gallons/19 L, extract only)
OG = 1.054  FG = 1.014 IBU = 14–16; ABV = 5.1%

Ingredients

6.0 lbs. (2.7 kg) Coopers light dried malt extract 4.0 AAU Tettnanger hops (60 min.) (0.9 oz./26 g of 4.5% alpha acid) 7.4 AAU Saaz hops (2 min.) (2.1 oz./60 g of 3.5% alpha acid) 1 tsp Irish moss (15 min.) White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB) or Lallemand London ESB Ale yeast O.75 cup of corn sugar for priming

Step by Step

Since there are no grains in this recipe, it is simple to make. Add the malt extract to three gallons of hot water and bring to a boil. Add the Tettnanger hops and boil for 60 minutes. Add the Saaz hops for the last two minutes of the boil. When you are done boiling, strain out the hops. Add the wort to two gallons of cool water in a sanitized fermenter and top off with cool water to 5.5 gallons (21 L). Cool the wort to 68 ºF (20 °C), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70 ºF (20-21 °C) and ferment for 10–14 days. Bottle your beer, age for a minimum of two to three weeks and enjoy!

All-grain option: Replace the light malt extract with 10 lbs. of two-row pale malt (2° L). Mash all your grains at 155 ºF (68 °C) for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon (21 L) yield.