This cream ale homebrew recipe and introduction comes to us from Paul Illa, inspired by another Minnesotan homebrewer friend Brett Glenna. See our tasting notes on the beer in the video below. In the video you see Charlie P. enjoying some dog treats that Illa made from the cream ale spent grains; if you’re interested in the recipe he used, check it out at Deschutes Brewing’s website.
Cream Ale
For five gallons, all-grain
OG: 1.054
FG: 1.010
ABV: 4.8%
IBU: 15
SRM: 3.9
Additional Brew Notes from Paul Illa:
I like to do the step mash with a high protein base malt and unmalted adjuncts. 6-row is very high in protein and can cause a haze. Mashing out helps to change the viscosity of the wort. It helps with run-off of the wort from the mash tun. It will fully stop any enzymatic activity. The 6-row has high enzyme strength (diastatic power) to help fully convert the corn. It also is unique to North America. I like the grainy rustic flavor it brings to this American style. The corn helps to add a sweetcorn note to the flavor of the beer and dries it out some. Making it very drinkable. Important to the style.
OSLO has bottom fermenting properties. It finishes super clean and lager-like at very high temps. Similar to Cali Common but much faster. Grain to glass can be completed in 5 days. In relation to Brett Glenna, I just remember, some time ago, his comparison to Spotted Cow. He did a side by side comparison. It was a beer I always wanted to make. He was kind enough to share that recipe with me. I tweaked it a bit. A little honey malt to round out the body and give it that little something extra. I used all Cluster, a truly American hop. It is a sharp bittering hop with a touch of that “C” hop citrus.
Ingredients
Grain Bill
- 5 lbs 6-Row Malt
- 3 lbs 8 oz 2-Row Malt
- 2 lbs Flaked Corn, Yellow
- 7 oz Acidulated Malt
- 4 oz Honey Malt
Hops
- 0.6 oz Cluster (6.6%aa) @ 60 minutes
- 0.65 oz Cluster @ 5 minutes
Yeast
- Bootleg Biology #BBOSL OSLO
Directions
Mash notes: Two-step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Protein Rest: Mash malts with 24.19 quarts of water at 126.2F for a 20 minute rest at 122F.
Saccharification: Heat to 153F over 15 minutes. Rest 45 minutes at 153F.
Mash Out: Heat to 168F over 10 minutes.
Fly sparge with 4.21 gallons water at 168F.
Collect wort. Boil 60 minutes, adding hops when noted above.
Cool wort to 85F and pitch yeast. Ramp temperature to 95F over the first three days. I like to wait a full five days and then check the gravity. Should be terminal by then.