Introduction

Welcome to the delightful world of brewing your very own cream ale. Cream ale is a light, crisp, and refreshing beer that is perfect for any occasion. Whether you’re a seasoned homebrewing expert or just getting started, this recipe will guide you through creating a delicious cream ale that will impress your friends and tantalize your taste buds.

Ingredients

Here are the essential ingredients you’ll need to brew your very own cream ale:

• 6.6 lbs Pale Liquid Malt Extract
• 1 lb Flaked Maize
• 8 oz Honey Malt
• 1 oz Cluster Hops
• 1 oz Saaz Hops
• 1 packet of American Ale Yeast
• 5 oz Priming Sugar
• 1 Whirlfloc Tablet (clarifying agent)
• 1 Campden Tablet (water treatment)

Directions

Follow these simple steps to brew your cream ale:

1. Steep the flaked maize and honey malt in hot water for 30 minutes at 150°F.
2. Boil the liquid malt extract, adding Cluster hops at the beginning of the boil and Saaz hops for the last 15 minutes.
3. Cool the wort, transfer it to a fermenter, and pitch the American Ale yeast.
4. Ferment for about 7-10 days, then transfer to a secondary fermenter for an additional 7-10 days.
5. Prime and bottle the beer with the priming sugar and whirlfloc tablet, then let it condition for 2-3 weeks before enjoying.

FAQ

Q: Can I use different hops for this cream ale recipe?

A: While the Cluster and Saaz hops provide a traditional flavor profile for cream ales, you can certainly experiment with different hop varieties to customize the flavor to your preference.

Q: How long does the cream ale need to condition before it’s ready to drink?

A: It’s recommended to let the cream ale condition in the bottle for 2-3 weeks to allow the flavors to blend and mature, resulting in a more well-rounded and delicious beer.

Q: Can I use a different type of yeast for this recipe?

A: While the American Ale yeast is commonly used for cream ales, other clean, neutral ale yeasts can also be used to achieve similar results.