Cream Ale is “an adaptation of the American light lager style, chiefly involving fermentation of the beer as an ale followed by a period of cold conditioning. Grain adjuncts such as corn or rice can be used and the beer is light-bodied. Pale straw to pale gold color. Low hop bittering and some hop aroma. Usually well carbonated.
For 5.5 Gallons (20.82 L)
11.0 lb (4.99 kg) Briess two-row malt
0.75 oz (21 g) Willamette pellet hops, 4.7% a.a. (60 min)
0.5 oz (14 g) Willamette pellet hops, 4.7% a.a. (30 min)
0.25 oz (7 g) Willamette pellet hops, 4.7% a.a. (0 min)
White Labs WLP051 California Ale V yeast
Original Gravity: 1.054
Final Gravity: 1.015
Mash grains at 154° F (68° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes.
Primary fermentation for 21 days at 60° F (16° C).
Forced CO2 to carbonate (2.6 vol).