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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Mike M
Joined: 31 May 2011 Posts: 3 Location: central NJ
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Link Posted: Sat Aug 08, 2015 3:31 pm Post subject: small typo? |
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Most people will find the Cream Ale is therefore decidedly easier to brew as it does not require special fermentation equipment to main a lower temperature and the whole process takes less time.
think one wants "maintain".
TU for the nice web site. You are in the top 1% of brewers (hobby) out there!
Cheers!
Mike
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Mike M
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Rockn M
Joined: 09 Dec 2014 Posts: 6
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Link Posted: Mon Feb 01, 2016 9:52 pm Post subject: |
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Kal,
I wanted to let you know I brewed this over the weekend on my Kal clone I built. Every time I use my Electric Brewery I get nothing but excellent results. Here is my system mashing the Cream Ale. I can't wait until it's ready to drink.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Mon Feb 01, 2016 9:59 pm Post subject: |
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Thanks for posting! Should be a nice light/easy drinking beer. Lager it for a while after it's done and it'll be great in the summer!
Kal
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My basement/bar/brewery build 2.0
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dward4421
Joined: 21 Jan 2016 Posts: 35
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Link Posted: Thu Dec 29, 2016 5:04 pm Post subject: |
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Any ideas of how to makes this a light American lager. My father in law only drinks light American lagers (coors light/bud light). It's not something I really want to make but since he helped me build my brewery, how can I say no. Do you think I can keep the percentages of the grain bill as is and dial down the malt bill until it gives me an OG of 1.032-1.038? Jamil has a recipe in his book for a light lager that uses 2 row and flaked rice that I might scale to my setup. I don't want to tie up my chest freezer for months so I will attempt the fast lagering process that was in the latest BYO magazine.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Thu Dec 29, 2016 5:47 pm Post subject: |
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dward4421 wrote: | Any ideas of how to makes this a light American lager. My father in law only drinks light American lagers (coors light/bud light). It's not something I really want to make but since he helped me build my brewery, how can I say no. Do you think I can keep the percentages of the grain bill as is and dial down the malt bill until it gives me an OG of 1.032-1.038? |
I would change the recipe to:
80% domestic 2-row
20% flaked rice or corn (I prefer rice as it has less taste)
About 10 IBU using a clean bittering hop at 60 mins only. CO2 extracted hop oil works really well as it's super clean tasting.
Same lager yeasts as above, chill to 48F, pitch a lot of yeast like recommended above, ferment at 50F. Chill to 32F and condition for a good month.
Kal
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dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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Link Posted: Mon Jan 09, 2017 9:08 pm Post subject: |
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Do I add the gelatin at the end of the lager process or at time of racking over to secondary (to lager)? If I read it correctly above it said to add and let it clear for 2-3 days. Also, is it required, or just recommended to have a more clear beer. I would think after lagering for a month or two it should be pretty clear on it own.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Mon Jan 09, 2017 9:24 pm Post subject: |
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I think it really depends on what's easiest: If you lager on the yeast in a vessel that's sealed up before you end up kegging, you probably don't need any gelatin at all since the beer will drop very clear over the month or two you lager it before kegging/bottling.
I like to lager in kegs because I don't want to suck in atmosphere when I cold crash possibly oxidizing the beer, and also because I don't really have room to lager in a secondary or similar (kegs work better for me), so this is what I do:
1. Ferment until complete plus a few days (in the primary) at fermentation temp.
2. Rack to a 5 gallon glass carboy that's been purged with CO2, add gelatin. I leave this at room temp, though I suppose you could keep it at fermentation temp too.
3. After ~2-3 days the beer has dropped brilliantly clear. I rack to 5 gallon kegs that have been purged with CO2 and put them in my conditioning fridge at ~32F on CO2 to carb up and lager/condition at the same time.
Ideally you probably don't want the beer to warm up like what I do in step 2, but I've never really noticed any differences in the results having the beer at room temp for 2-3 days before kegging (after it's been lagered near freezing for 1-3 months).
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
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dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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Link Posted: Mon Jan 09, 2017 9:29 pm Post subject: |
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One more question. Is there any value in slowly dropping the lager temp each day to get to the 32F? I've read people dropping it around 5 degrees a day.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Mon Jan 09, 2017 9:37 pm Post subject: |
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Some may drop slowly if they still need the yeast to be cleaning up the beer after primary or because they want the yeast to still be active a bit during lagering (going too fast may shock it and make it go into hibernation).
Some would do a diacytl rest at elevated temps at the end of primary for a few days too and then cold crash.
Since I move this sort of beer to a secondary and use gelatin before kegging/lagering, I'm off the yeast so I cold crash to 32F as fast as I can (I just put the kegs in the conditioning fridge).
Try it different ways and see what you prefer!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
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dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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Link Posted: Mon Jan 09, 2017 9:43 pm Post subject: |
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This is just my first Lager and don't want to mess it up. I've brewed ales since 2008 but never done a lager until now. Mainly because I don't really like lagers. Prefer Ales, but my friends like lagers. So, I'm making a lager...lol. Thanks for the help.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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blazinlow86
Joined: 15 Jan 2017 Posts: 104 Location: vancouver bc
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Link Posted: Thu Jun 15, 2017 2:09 am Post subject: |
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Brewed 6 gallons of the lager version of this about 1.5 months ago using wyeast 2124 Bohemian lager with a 3 litre starter. it was the first time using my new false bottom so my gravity came out Lower than I estimated and it finished up at 4.5%. it tastes fantastic though especially for a light summer beer. Very clean tasting and cheap. Definately great for non hoppy friends etc. Gonna do a hoppier pilsner next
Last edited by blazinlow86 on Thu Jun 15, 2017 5:30 am; edited 1 time in total
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
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Link Posted: Sun Sep 15, 2019 5:19 pm Post subject: |
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I made this brew as my 8th Electric Brewery brew. Since then I've searched for other cream ale recipes in an attempt to find, at least for me, the best cream ale. IMHO, this is it!. Kudos to Kal for the recipe. This is one of my top all time favorites. I need to brew more...
Last edited by KB on Sun Sep 15, 2019 5:41 pm; edited 1 time in total
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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alphakry
Joined: 27 Oct 2018 Posts: 88
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Link Posted: Mon Oct 28, 2019 12:32 pm Post subject: |
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I wonder, have you used Dextrose in substitution for your table sugar sucrose before? I've done some reading on comparing the two for use in brewing and wondered if you've ever experimented with using it in this recipe.
_________________ painfully aware of his inexperience and the questions that come due to it...
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Mon Oct 28, 2019 2:08 pm Post subject: |
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alphakry wrote: | I wonder, have you used Dextrose in substitution for your table sugar sucrose before? I've done some reading on comparing the two for use in brewing and wondered if you've ever experimented with using it in this recipe. |
I'll usually use whatever simple sugar I have available. They will all provide similar results. There are other sugars with flavours (like demarara or belgian candi syrups) but any simple sugar (cane/corn/etc) will give you similar results. Dextrose is preferred by some as it's so fine and dissolves quickly when used in beer to prime bottles. For the boil, it really doesn't matter. If simple sugars without any flavours are called for in the boil I will usually just steal something from the kitchen as it's the cheapest.
There's an old homebrewing myth that table sugar will make your beer taste cidery. Not true.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
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chastuck
Joined: 06 Oct 2013 Posts: 193 Location: Beckenham, Kent, UK
Drinking: Bitter
Working on: IPA
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Link Posted: Tue Oct 29, 2019 4:26 pm Post subject: |
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[quote="kal"] alphakry wrote: |
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There's an old homebrewing myth that table sugar will make your beer taste cidery. Not true.
Kal |
I believe the "myth" was about table sugar made from sugar BEET rather than sugar CANE. In the UK, and most of Europe, white table sugar made from sugar beet is the norm, although the cane version is readily available but a few pence dearer. The view still here is that sugar made from beet does leave a tang in the beer, whereas sugar from sugar cane doesn't. I suspect that all white refined sugar available in the US/Canada is of sugar cane origin.
_________________ "And the only time I feel alright is when I'm into drinking. It sort of eases the pain of it and levels out my thinking". Lyric extract "From Clare To Here" by Ralph McTell.
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