eBay

American Cream Ale Beer Brewing Kit - Made in the USA - ALL GRAIN - Quality
Here's a classic American Cream Ale recipe for a 2-gallon batch. This beer is light, crisp, and clean with a subtle malt flavor and a smooth, creamy mouthfeel. It's often brewed with a combination of ale and lager yeast, but for simplicity, this recipe uses just ale yeast. It’s a perfect beer for warm weather or anytime you want a refreshing, easy-drinking brew.

American Cream Ale Recipe – 2 Gallon Batch

Key Notes:

Corn & Rice: These adjuncts lighten the body of the beer, making it smooth and refreshing. They are traditional in American cream ales for their crisp, clean mouthfeel.
Yeast: Using an American ale yeast like Safale US-05 helps maintain the clean and smooth profile typical of a cream ale. This yeast is reliable and produces a well-rounded beer.
Hops: The hops used in this recipe are for bitterness and slight aroma. Feel free to adjust the hop amount based on your preference for bitterness.

Beer Kit Ingredients:

Malted Barley (Base Malt): 1.0–1.2 lbs (16–19.2 oz) – 50–60% of the grain bill
Corn (Flaked or Cracked Corn): 0.4–0.6 lbs (6.4–9.6 oz) – 20–30% of the grain bill
Rice (Flaked Rice or Rice Syrup): 0.4–0.6 lbs (6.4–9.6 oz) – 20–30% of the grain bill
Hops (Noble or American Variety, such as Cascade or Saaz): 0.5–0.75 oz (14–21 g) – for bitterness
Yeast (American Ale Yeast): 1 packet (Safale US-05 or Wyeast 1056) – for fermentation

Step-by-Step Brewing Instructions:

1. Prepare the Mash:

Step 1: Heat 2 gallons of water to about 152–154°F (67–68°C).
Step 2: Add your grains (malted barley, corn, and rice) to the heated water. Stir to ensure all grains are well-mixed in the water.
Step 3: Mash the grains at this temperature for 60 minutes to allow the enzymes to break down the starches into fermentable sugars. Stir occasionally to keep the temperature uniform.
- Corn: Contributes sweetness and lightens the body.
- Rice: Adds crispness and dryness to the beer.
- Malted Barley: Acts as the base malt, providing the majority of the sugars for fermentation.

2. Boil the Wort:

Step 1: After 60 minutes of mashing, drain the wort (liquid) from the grains into your brew kettle.
Step 2: Boil the wort for 60 minutes. Bring it to a boil and once it’s boiling, add 0.5–0.75 oz (14–21 g) of hops for bitterness.
- You can use Cascade hops for a mild citrusy character or Saaz hops for a more earthy, herbal flavor. The goal is to have a moderate bitterness that balances the sweetness from the grains and corn.
Step 3: Boil the wort for 60 minutes, stirring occasionally to prevent burning or sticking.

3. Cool the Wort:

Step 1: Once the boil is complete, cool the wort as quickly as possible to avoid contamination and to maintain the best flavor.
- You can use a wort chiller or place the kettle in an ice bath.
Step 2: Cool the wort down to around 70°F (21°C), which is optimal for fermenting with ale yeast.

4. Transfer to Fermenter & Pitch the Yeast:

Step 1: Once the wort is cooled, transfer it into your sanitized fermenter.
Step 2: Sprinkle the American Ale Yeast packet (like Safale US-05) directly onto the cooled wort.
- You can rehydrate the yeast if desired, but most ale yeasts can be pitched directly.
Step 3: Seal the fermenter with an airlock and place it in a cool, dark area. The ideal fermentation temperature for this yeast is between 65–72°F (18–22°C).
Step 4: Let the beer ferment for 7–10 days. You’ll notice bubbling in the airlock as fermentation begins, and it will slow down as the yeast converts the sugars into alcohol.

5. Secondary Fermentation (Optional):

Step 1: After the primary fermentation slows down (after about 7–10 days), you can transfer the beer to a secondary fermenter to improve clarity and stability.
Step 2: Let it sit for another 7–10 days to allow the beer to clear up and develop deeper flavors.

6. Bottling and Carbonation:

Step 1: After fermentation is complete, clean and sanitize your bottles, caps, and bottling equipment.
Step 2: Add priming sugar (typically 3/4 cup of corn sugar) to the beer to facilitate carbonation. Stir gently to avoid oxidation.
Step 3: Bottle the beer, leaving about 1 inch of headspace at the top of each bottle. Cap the bottles securely.
Step 4: Store the bottles at room temperature for about 2 weeks to carbonate.

7. Enjoy Your American Cream Ale:

After carbonation is complete, chill the beer for a few hours in the fridge.
Pour into a glass, and enjoy the smooth, crisp, and lightly malty flavor with a clean finish.
Flavor Profile: Expect a well-balanced beer with a slight sweetness from the corn and malted barley, a refreshing dryness from the rice, and a subtle hop character.