| America Pale Ale / Classic Cream Ale |
| Home Brewing Recipes Brooks Brewery Associate Brewer Arny Lands |
| Beer Nexus the crossroads of the beer world |
| You won't believe the great lineup of beers I've just made here at Brooks Brewery Right now there are over 10 different styles currently on tap plus guest beers. We have both indoor and outdoor seating so stop by for great beer and food When you visit be sure you ask for me or even better our award winning head Brewer Artie Hanneman. We both really enjoy meeting the readers of BeeerNexus. As always if you have any questions just write me here at BeerNexus Let's start with a recipe for Classic Cream Ale. It combines ideas from both the pre- and post-Prohibition eras—including corn in the grist, dry hopping, and above-average strength. Give it a try, ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.058 FG: 1.011 IBUs: 35 ABV: 6.2% MALT/GRAIN BILL 8 lb (3.6 kg) pale six-row 3.4 lb (1.5 kg) flaked corn HOPS SCHEDULE 0.5 oz (14 g) Cluster [6% AA] at 60 minutes 1 oz (28 g) Cluster [6% AA] at 30 minutes 1 oz (28 g) Hallertauer Mittelfrüh [4% AA] at 10 minutes 1.5 oz (43 g) Hallertauer Mittelfrüh [4% AA] at flame-out/whirlpool 1 oz (28 g) Hallertauer Mittelfrüh [4% AA] at dry hop YEAST Nottingham DIRECTIONS Mill the malt, then mix in the flaked corn. Mash at 149°F (65°C) for 1 hour, then raise the temperature to 168°F (69°C) and mash out. Lauter and sparge to get about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule, then whirlpool for 10 minutes. Chill the wort to 68°F (20°C), aerate well, and pitch the yeast. Ferment for 7–10 days at 68–70°F (20–21°C), then add dry hops for another 4–7 days. When fermentation is complete, crash and lager for 1–2 weeks, then package and carbonate to about 2.5 volumes. ----------- Now something for our many readers who are extract brewers. This is one extract recipe that really delivers flavor. Let's get started with my America's Pale Ale MALT/GRAIN BILL 4.5 lb (2 kg) Pilsner liquid malt extract (LME) 1.5 lb (680 g) Malted oats 1 lb (454 g) Crystal 45L 12 oz (340 g) Flaked oats 12 oz (340 g) Flaked barley HOPS SCHEDULE 2 oz (57 g) Ekuanot at whirlpool (15 minutes) 2 oz (57 g) Apollo at whirlpool (15 minutes) 3 oz (85 g) Ekuanot at dry hop (divided) 1.5 oz (43 g) Mosaic at dry hop (divided) 1.5 oz (43 g) Cascade at dry hop (divided) 1.5 oz (43 g Centennial at dry hop (divided) YEAST Wyeast 1007 German Ale yeast DIRECTIONS Bring 5.4 gallons (20.4 l) of water to about 162°F (72°C) and hold. Steep the grains for 15 minutes, then remove the bag and allow to drain into the wort. Add the LME while stirring and stir until completely dissolved. Boil for 30 minutes, following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature, about 73°F (23°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 74°F (23°C) until the completion of primary fermentation. Combine dry hops and add half to the fermented wort. After two days, add the remaining dry hops, and allow 72 hours of additional contact time (five days, total). Crash the beer to 35°F (2°C) for 48 hours, and bottle or keg the beer and carbonate to approximately 2.25 volumes. ---------------- New brewers don't forget to review my article .Home Brewing Tips and the complete guide Beginning Brewing Guide. ------------------------ That's it for this month. Hope to see you next time! Good Brewing and Cheers! Arny Lands |
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