JP's Cream Ale

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP
Batch Size: 5.00 galStyle: Cream Ale ( 6A)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 5.9 SRMEquipment: JP's Pot and Cooler
Bitterness: 32.4 IBUsBoil Time: 60 min
Est OG: 1.043 (10.6° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.009 SG (2.2° P)Fermentation: JP's Ale w/ Diacetyl Rest and Crash
ABV: 4.4%Taste Rating: 30.0

Amount Name Type #
3.00 gal JP's Light colored and malty Water 1
2.10 ml Lactic Acid (Mash 60 min) Misc 2
1.65 g Calcium Chloride (Mash 60 min) Misc 3
1.00 Campden Tablet (metabisulfite) (Mash 60 min) Misc 4
0.84 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
0.41 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
7 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 7
12.00 oz Honey Malt (Gambrinus) (25.0 SRM) Grain 8
4.00 oz Biscuit Malt (23.0 SRM) Grain 9
1.00 oz Cluster [7.3%] - Boil 60 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 12
1 pkgs American Ale (Wyeast Labs #1056) Yeast 13

Taste Notes

An ale version of the light, fizzy American lager style, cream ale is a specialty of the eastern US. Our Cream Ale is medium-light bodied and smooth, gold in color and low in bitterness; the specialty grain blend adds some complexity with a clean, sweet malt profile and a hint of buttered toast in the aroma and flavor. A homebrewed “lawnmower beer” is pretty hard to beat as a summertime thirst-quencher.


OG 1040. 1 Week Primary. 1 Week Secondary. 2 Weeks bottle conditioning Ready in 4 weeks Should use gelatin as the yeast strain says it requires filtration for brite beer.