In the Fermentor: Super-Easy Cream Ale

Sometimes you just want to throw together a quick and easy beer. Malt extracts are a great way to accomplish this. The mess will be minimal compared to all-grain, plus you'll be done in a couple of hours. That's a pretty good deal when you want to brew, but don't have a lot of time to devote.

For this beer, I'm making a nice and easy drinking Cream Ale. According to the BJCP style guideline for Cream Ale, a combination of two-row and six-row malt is common. To get my two-row/six-row malt blend, I'm combining Briess' two-row based Pilsen Light extract with their six-row based Golden Light extract. Together, they should hopefully give me the malt profile I'm looking for. A small dose of Cluster and Willamette hops provides just enough bitterness, while a clean American Ale yeast handles the fermentation. A couple of weeks of cold bottle conditioning will provide a little extra smoothness.

Where I'm veering off script is in the use of sugars and adjuncts. Many of the articles I've read about Cream Ale recommend adding corn sugar or rice syrup solids to extract recipes. I'm not in the mood to use them. Plus, it's my beer and I can brew it how I want to. Perhaps I should really call it a Blonde Ale. But Cream Ale sounds much cooler, so I'm sticking to it.

Here's the five gallon recipe for a quick and easy lawnmower beer:

Fermentables:
3 lbs Briess Pilsen Light LME
3 lbs Briess Golden Light LME

Hops:
0.5 oz Cluster (6.8% a.a.): 45 min
1 oz Willamette (4.7% a.a.): 10 min

Total Boil Time:
45 min

Yeast:
White Labs WLP008 - East Coast Ale Yeast

Original Gravity:
1.045
Estimated Final Gravity:
1.008

IBU: 17
SRM Color: 4

Fermentation Schedule:
1 Weeks Primary
2 Weeks Secondary
2 Weeks Cold Bottle Conditioning

Cost: $16 per case
Commercial Equivalent: Genesee Cream Ale: $26
Savings: $10

Comments

Saving Money: Simple Yeast Culturing

A few members of the family I just finished racking my English IPA to a secondary fermentor. As part of the process, I saved some of the yeast in the primary for future use. Here then, is the start of a series of articles on yeast culturing. Back in the "good old days," homebrewers didn't have a ton of yeast choices. In some cases, brewers would even use bread yeast from the baking section of the grocery store. In practice, you hydrated the packet of dry yeast you got at the homebrew or grocery store and pitched it. The packets were cheap and worked, but there wasn't much variety to be had. Nowadays, there are several dozen strains available. While a few strains are still dry , most are liquids that come in pitchable tubes , or smack-packs . The liquid yeasts give consistent results and provide tremendous variety to finished beers, but are pricey. If you only use each pack, or tube once, you will quickly discover that yeast makes up 15%, or more of the cost ...

Kit Review: Northern Brewer La Petite Orange

Every once in awhile, a good deal on a beer kit hits my inbox. This time around, I received a nice offer from the folks at Northern Brewer for their La Petite Orange . It's described by them as a lighter take on the traditional Trappist Dubbel . What's the finished brew like? Let's find out. The kit is Malt Extract based, but also has a nice compliment of pre-crushed specialty grains in the box. In addition, there's a bag of Belgian Candi Sugar. Replacing part of the extract with Belgian Pils malt allowed me to perform a Mini-Mash with the kit's grains, rather than simply steep them. Other than that, I followed the instructions as written. Of the two recommended yeasts, I went with Wyeast's Trappist High Gravity (a.k.a Westmalle ) strain. Fist off, the beer has nice clarity and a copper hue that's paler than I expect from a Dubbel. The dense eggshell cap has decent staying power and leaves quite a bit of lace behind. Whether I approve of the colo...

Kitchen Brewing Part 3: Sparge and Boil

The mash emerges from the oven. Now that we're finished with Part 1 and Part 2 of this series, it's time to Sparge. As you can see from the photo, the grains have absorbed a lot of liquid. In a traditional all-grain setup, your Mash Tun has a valve at the bottom to release the first running of Wort. The grains are then rinsed with the sparge water to extract any remaining sugars. My stove-top method doesn't afford such luxury, so a different method is called for. The grains have gained a little weight. There are a couple of choices at this point. One choice is to lift the grain bag out of Pot A and place it into the sparge water in Pot B to steep for 10-15 minutes or more. The other is to lift the grain bag up, put a colander under it and slowly pour the sparge water through the grains into the original pot. I prefer the former, because I get a better extraction rate from my grains. All that absorption means that the grains weigh a lot more than they did going i...

Colorado Kitchen Brew

Search This Blog