Cream Ale

Photo by Sporkist

Wisdom Cream Ale Clone

 
(5 gallons, extract) 
OG = 1.053 
FG = 1.014 
IBUs = 14–16 
ABV = 5.1% 

Ingredients :

6.0 lbs. Coopers Light dry malt extract 
4.0 AAU Tettnanger hops (bittering) 
(0.9 oz. of 4.5% alpha acid) 
7.4 AAU Saaz hops (aroma) 
(2.1 oz. of 3.5% alpha acid) 
1 tsp Irish moss 
White Labs WLP002 (English Ale) yeast or Wyeast 1968 (Special London) yeast 
O.75 cup of corn sugar for priming 

Step by Step:

Since there are no grains in this recipe, it is simple to make. Add the malt extract to three gallons of hot water and bring to a boil. Add the Tettnanger (bittering) hops and Irish moss and boil for 60 minutes. Add the Saaz (aroma) hops for the last two minutes of the boil. 
When you are done boiling, strain out the hops. Add the wort to two gallons of cool water in a sanitized fermenter and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70º F and ferment for 10–14 days. Bottle your beer, age for a minimum of two to three weeks and enjoy! 

All-grain option

 
Replace the light malt extract with 10 lbs. of two-row pale malt 
(2° L). Mash all your grains at 155º F for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon yield. 
Decrease the amount of bittering hops to 0.75 oz. of Tettnanger to account for increased hop extraction efficiency in a full-wort boil. Chill the wort, aerate and pitch yeast. Bottle and condition as explained in the extract recipe. 

Source: Brew Your Own

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