Light and crisp; American Cream Ale is a great light, no-frills beer to make for the summer. Done right, it will rival all the American Lagers your swill drinking friends drink and you’ll be making yourself on the cheap. The best part of American Cream Ale is that it is an ale!!!! You don’t need to lager or cold ferment which takes a dedicated fridge to do it right.
Fire up the brew kettles and give this Cream Ale a shot. I modified the recipe from Jamil’s “Brewing Classic Styles” to use Nobel Saaz hops. I wanted it to have a little more of that European lager like quality to confuse my light beer drinking friends and family (Oh you know who you are). The key to brewing a great cream ale is the neutral qualities of American Ale yeast. I use US-05 dry yeast from Fermentis, but I used it from a slurry off a previous beer. I love that yeast as a second pitch yeast. It is so clean. Much cleaner than I have ever gotten out of a White Labs WLP001 from a starter. (though I am sure that repitching WLP001 if you have it would be just as clean). Focus on a good pitch of super healthy yeast and your Cream ale will be so clean and crisp, you’ll probably brew it several times a year just to slake your thirst.
Mike’s All-grain American Cream Ale Recipe
BJCP Style 6A
Size: 6.0 gal
Original Gravity: 1.052
Terminal Gravity: 1.010
5 lbs Pilsner Malt
5 lbs 2-Row Brewers Malt
1 lbs Corn Flaked (Maize)
1 lbs White Table Sugar (Sucrose)
0.85 oz Saaz (5.0%) – added during boil, boiled 60 min
0.5 oz Saaz (5.0%) – added during boil, boiled 2 min
2 tsp Irish Moss – added during boil, boiled 15 min
1 ea Fermentis US-05
Mash In -152 °F
John’s Partial Mash Cream Ale Recipe
4 lbs. American 2-row Pale
0.25 lbs. American Caramel 10°L
3 lbs. Dry Extra Light Extract
0.50 lbs. Flaked Corn
0.5 oz. Cluster Pellets boiled 60 min.
0.5 oz. Cascade Pellets boiled 15 min.
WYeast 1056 American Ale
Check out the cream ale brewing notes on this partial mash recipe.