American Cream Ale (Original Double D)

All Grain Recipe

Submitted By: Blumoose66 (Shared)
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Brewer: Dennis Doyle
Batch Size: 10.00 galStyle: Cream Ale ( 6A)
Boil Size: 13.46 galStyle Guide: BJCP 2008
Color: 4.7 SRMEquipment: My Equipment
Bitterness: 18.8 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Amount Name Type #
10 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 1
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
4 lbs Corn, Flaked (1.3 SRM) Grain 3
8.00 oz Biscuit Malt (23.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5
4.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 6
1.00 oz Cascade [8.9%] - Boil 60 min Hops 7
0.35 oz Centennial [10.0%] - Boil 20 min Hops 8
0.45 tsp Irish Moss (Boil 10 min) Misc 9
2.0 pkgs Cream Ale Yeast Blend (White Labs #WLP080) Yeast 10
0.91 oz Cascade [8.9%] - Dry Hop 15 days Hops 11

Taste Notes

This beer was modified from the orginal recipe to become an all grain recipe and flaked maze was added to more closely align with the style. Flaked maize made up nearly 20% of the grist, which may be too high. Tastings after the primary show a distinct corn flavor and might be slightly high for my taste. The original gravity for the beer of 1.052 was not achieved, so extract was added to get to the target; I failed to use a yeast starter for this version as well which has proved to be a mistake. Gravity after the primary was only 1.020, off from the 1.018 target.


Altered the recipe to make it an all grain recipe and to comply with guidelines set for the style. Added flaked corn to get a more traditional american flavor and reduce the amount of flavor enhancing grains to get a more crisp, less malty flavor and lighter color.

This Recipe Has Not Been Rated

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