cream ale translate to english malts and hops

[timbo41]

http://beerrecipes.org/showrecipe.php?recipeid=1354

Like to try to brew a cream type beer and came across this,being lazy could anyone" translate" into a recipe using readily available english malts and probably EKG as both kettle and finishing hop. Can also add a bit of brewers gold. Its the corn that's throwing me a bit,could torry wheat subetitute? 5 gall length biab style using a 7 gall burco


Edit..reckon seymour might like the comments on this recipe...my english tranlates that s st louis denizens drink p**s

[Barley Water]

Cream ale is basicly an American Light Lager brewed with ale yeast. Yes, you need the corn in there because it will really lighten up the brew as well as adding a subtle sweet unique taste. I warn you however, this style is rather boring, not much hop, not much malt....not much taste. It will however challenge you technique since if you make process errors you'll taste all of them.

[seymour]

+1 to everything he said!

Here's a recipe from a great US homebrew shop. My buddy made it and it was excellent, though like Barley Water said, I would definitely add corn.
http://www.northernbrewer.com/documenta ... eamAle.pdf

[timbo41]

Cheers guys..almost a Zen beer,sum of its whole being less than the sum of its parts! Or something!! Must be difficult to make a beer this bad! One wonders why bcjp have a guideline for it,and whether at meets the judges have to draw lots, loser gets the ccream beers. As mr BW says,is in nature of a small process check. Can I make a beer that despite all factors being contrary,still has no taste. And my drinking bud Big Al would rrink moosepiss if it was offered him free!!

[super_simian]

For corn, look for "quick" or "minute" polenta - Mediterranean grocers etc will have it. It's basically pre-cooked ground corn, which will give you what you're after. For malt, use UK lager malt*. EKG might be to much for this beer, you're looking more for "noble" character, albeit it at low levels. Use Nottingham or US05**. Slow cool ferment, lager, condition and serve. The devil's in the details 'though...

* F**k off the carapils, a touch of unmalted barley and/or a higher mash temp will give you the minor body boost you're after.

** Or 1272, 1056, 001, or even the new BRY97. A virtually impact-less ale ferment is the desired outcome. Even K97 or another Alt/Kolsch strain would be nice, although they do take a while longer to ferment out.

[zgoda]

Our local recipes for cream ales call for rice instead of corn. Tried both versions (same recipe, just with another adjunct) and the one with rice is cleaner and drier, the one with corn was sweeter.

[super_simian]

Well, if you can obtain "minute" or "instant" rice without any additives, that would work the same way. But I like the sweet grainy character corn/maize brings to New World Lagers and Cream Ales...

[seymour]

I've used cheapo, store-bought corn grits with great success, but I have a feeling that's a particularly American grocery item. I worried about the added iron showing up in the finished beer, but it didn't. I've also run organic popcorn kernels through my grainmill, mixed-in with my otherwise normal mash. That method turns out even better.

[Barley Water]

Zgoda is exactly correct, you can do it with rice as well. I personally have not messed with rice mostly because I like what a little corn can do for certain brews. If you come to the conclusion that Cream Ale is just too bland for you, let me recommend making a CAP. Essentially the same grist, 20-30% adjunct (corn or rice, I like corn) the rest a lager malt, on this side of the pond we use either 2 or 6 row American pale malt. It's a lager which I guess makes it a little harder to brew but you can also get fairly aggressive with the hops which is why the beer does not finish "wimpy" like a Cream Ale or American Light Lager. I have also made a throwback APA called Ballentines XXX which has a fair amount of corn added as well, also not a "whimpy" beer. There really is no limit to the fun and games provided by this hobby.

[seymour]

And here's Jamil's Brewing Network recipe for a Cream Ale (containing 8.3% corn and 8.3% simple sugar): http://beerdujour.com/Recipes/Jamil/The ... m_Ale.html

To keep things in perspective, this is a vastly lower usage of flaked maize and sugar than say, Fullers ales from 1900-1970, by the way. Fear not.

[timbo41]

I love how this hobby brings such diverse and informed debate cheers all. Like the idea of 20#% adjunct, mixing popcorn with polenta . Hopped to 20 ibu max,low and slow. Ready for (hopefully,this is uk) a summer session!
Hopwise..may change to saaz/hallertau
lager malt
mash at 68?
Mr BW,can you elaborate on CAP .not a familiar term
I think I will immersion chill, aerate like mad,then ferment in my no chill jerry can after I purge it with a blast of co2. That way I can leave it for ages,and not tie up my fvs. Temp control in no power shed might be an issue..can gervin cope with fluctuating 6-12° range?

[seymour]

...can you elaborate on CAP .not a familiar term

"Classic American Pilsner", http://www.bjcp.org/2008styles/style02.php#1c, good old-fashioned pre-Prohibition American lager. Lawnmower beer the way God intended it.

...can gervin cope with fluctuating 6-12° range?

Gervin is Nottingham, so those temps will be excellent for cold conditioning afterwards, but you'll likely wanna keep it indoors above 13° for primary fermentation.

[timbo41]

Ah..yet more knowledge acquired from the maestro!!
Promises being despatched tomorrow a.m GMT,,hope no issues
So,not a cream ale..american pilsner it is!!

[bob3000]

IMO cream ale with English ingredients = bitter

[timbo41]

Well that's valid. However,the lower ibu count will give a different taste profile which might be quite refreshing,and low and slow secondary might develop into something nice. Conforming to a rigid style is less.important to me than ending up with a nice pint