Gearing up for the year's first AG and thought I'd explore the world of ******* Lagers.
I'm interested in an American hybrid called cream ale (interstingly it was also called
American sparkling ale) which is really an ale version of Classic American Pilsner - cream ale was
the ale brewers' collective response to a flood of golden Pilsners being produced by German
immigrants.
I was thinking along the lines of the following for a 20 - 25 L batch:
3.50 kg. Australian Pilsner
0.75 kg. German Light Munich
0.75 kg. Corn Flaked
15 g. Northern Brewer (Pellets, 9.7 %AA) boiled 60 minutes.
20 g. Tettnanger (Pellets, 4.60 %AA) boiled 10 minutes.
According to the BJCP, cream ale should have the following characteristics:
Aroma: Faint malt notes. A sweet, corn-like aroma and low levels of DMS are commonly found.
Hop aroma low to none. Any variety of hops may be used, but neither hops nor malt dominate.
Faint esters may be present in some examples, but are not required. No diacetyl.
Appearance: Pale straw to moderate gold color, although usually on the pale side. Low to
medium head with medium to high carbonation.
Flavor: Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying
with gravity and attenuation. Usually well attenuated. Neither malt nor hops prevail in the
taste. A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS.
Finish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint
fruity esters are optional.
Vital Statistics:
OG 1.042 - 1.055
FG 1.006 - 1.012
IBUs 15 - 20+
SRM 2.5 - 5
ABV 4.2 - 5.6%
I plan to mash at about 67oC and ferment below 20oC with Wyeast 1098.
Any comments please
I'm interested in an American hybrid called cream ale (interstingly it was also called
American sparkling ale) which is really an ale version of Classic American Pilsner - cream ale was
the ale brewers' collective response to a flood of golden Pilsners being produced by German
immigrants.
I was thinking along the lines of the following for a 20 - 25 L batch:
3.50 kg. Australian Pilsner
0.75 kg. German Light Munich
0.75 kg. Corn Flaked
15 g. Northern Brewer (Pellets, 9.7 %AA) boiled 60 minutes.
20 g. Tettnanger (Pellets, 4.60 %AA) boiled 10 minutes.
According to the BJCP, cream ale should have the following characteristics:
Aroma: Faint malt notes. A sweet, corn-like aroma and low levels of DMS are commonly found.
Hop aroma low to none. Any variety of hops may be used, but neither hops nor malt dominate.
Faint esters may be present in some examples, but are not required. No diacetyl.
Appearance: Pale straw to moderate gold color, although usually on the pale side. Low to
medium head with medium to high carbonation.
Flavor: Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying
with gravity and attenuation. Usually well attenuated. Neither malt nor hops prevail in the
taste. A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS.
Finish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint
fruity esters are optional.
Vital Statistics:
OG 1.042 - 1.055
FG 1.006 - 1.012
IBUs 15 - 20+
SRM 2.5 - 5
ABV 4.2 - 5.6%
I plan to mash at about 67oC and ferment below 20oC with Wyeast 1098.
Any comments please