Tuesday, January 15, 2013

Brew Day, Batch 383: Cream Ale

Well, here it is, my day off from work at the brewery. What to do, what to do...

I guess we all know the answer to that one. Today's brew will not be an exactly "by the book" cream ale as dictated by the Keepers of the Style Guidelines, but as brewer, I can call it what I wish. A classic cream ale is a hybrid beer, fermented warm like an ale, but then lagered, giving a beer with some fruity esters like an ale, but the clarity and crispness of a lager. Traditionally it is made from pale malt, supplemented with some adjunct, usually corn, in the manner of a standard American lager, but today's beer is made with just Pils malt. I'm also going a bit high on bitterness, a whopping 24ish, and a bit high but not too much so with late hop additions, as well. The late hops are the very distinctive Sorachi Ace, which has interesting notes of lemongrass and dill. This beer would actually fall solidly in the American Blonde Ale category, according to the KotSG, but I like the idea of calling it Lemon Cream Ale, so there!

The recipe for 10 gallons, such as it is:

13 lb. Weyermann Pils malt
1.4 oz. Saaz 4.5% AA for 60 min.
3/4 oz. Sorachi Ace 15.1% AA for 15 min.
3/4 oz. Sorachi Ace 15.1% AA at end of boil.

Mashed with 1 quart/lb. at 150F for 45 minutes.

Yield was 10-1/2 gallons of wort at SG 1.040, chilled to 69F and pitched with a starter of Wyeast 1007. Truth be told, one of the main reasons for this brew was to serve to grow lots more of the 1007 to pitch into an upcoming batch of altbier. Mmmm, alllltbeeeeerrr....

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