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Cream Ale / Standard Lager

 
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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Wed Apr 24, 2013 4:57 pm    Post subject: Cream Ale / Standard Lager Reply with quote


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This Cream Ale/Standard Lager is a crisp, clean tasting beer. It has slightly less malt flavour than our Blonde Ale/Premium Lager as it uses less grainy tasting Domestic 2-row instead of Pilsner malt.

Our recipe also uses 10% regular table sugar to achieve an extremely crisp and dry taste (low attenuation). Table sugar is 100% fermentable so it adds alcohol with very little taste. Other adjuncts such as flaked corn and rice can be used instead if desired. Rice has a very clean/neutral flavour while corn tends to provide a slight corn-like taste.

The choice of North American malt and hops makes this an American style.

Brewing with lager yeast instead of ale yeast provides a cleaner tasting beer with a touch less fruitiness and yeast derived character.

If brewing as a lager, patience is required as lagers will also take about twice as long to ferment as it takes place at lower temperature, and then require lagering (held at near freezing) for a month or more after fermentation is complete to mellow and smooth out.

Most people will find the Cream Ale is therefore decidedly easier to brew as it does not require special fermentation equipment to maintain a lower temperature and the whole process takes less time.

Brew up a batch and let me know how you like it!

I first brewed this on September 25, 2012.

For a slightly maltier beer, consider our Blonde Ale / Premium Lager recipe instead.

Interested in seeing what we're brewing right now? Follow our Instagram feed for pictures and videos of our brewing activities as they happen.

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Cream Ale / Standard Lager

Size: 12.0 US gal (post-boil @ 68F)
Mash Efficiency: 95.0%
Attenuation: 87.2%
Calories: 143 kcal per 12.0 fl oz

Original Gravity: 1.044 (style range: 1.042 - 1.055)
Terminal Gravity: 1.006 (style range: 1.006 - 1.012)
Color: 2.0 (style range: 2.5 - 5.0)
Alcohol: 5.0% (style range: 4.2% - 5.6%)
Bitterness: 15 (style range: 15.0 - 20.0)

Ingredients:
13 lb Domestic 2-Row Malt (86.1%)
0.5 lb Carapils®/Carafoam® (3.3%)
3.0 oz Crystal Hops (3.1%) - added during boil, boiled 60 min [14.5 IBU]
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min
1.6 lb White Table Sugar (Sucrose) (10.6%) - added during boil, boiled 10 min
24 g Fermentis Safale US-05 dry yeast

Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=49, Mg=10, Na=16, Cl=69, S04=69
(Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and balanced).
For complete details on how to adjust your water, refer to our step by step Water Adjustments guide.
1.5 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in the boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Rack to CO2 purged brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate at around 2.5 volumes of C02. The beer will improve greatly if kept near freezing for 1-2 months before serving. I use a lagering/conditioning fridge that holds 6 kegs, set to just above freezing that holds a small 5 pound CO2 tank so that the kegs can condition and carbonate at the same time.

If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:

Wyeast 1056 American Ale
White Labs WLP-001 California Ale

You'll need to use 4 packs/vials or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles. Also see the stirplate/starter equipment I use.

Variations:
If you have the means to ferment at lower temperatures, consider making a Standard Lager instead of a Cream Ale. To do this replace the ale yeast with twice as much lager yeast and ferment at a colder 53F temperature. Once at approximately 2-5 points from final gravity, raise the temperature to 65F keep it there for 2-4 days to reduce diacetyl (a buttery flavour produced by some yeasts).

The following lager yeasts would be suitable:

48 g of Fermentis Saflager W-34/70 dry lager yeast
8 packs Wyeast 2007 Pilsen Lager yeast
8 vials White Labs WLP-840 American Lager yeast

The lager version will greatly improve if kept near freezing for 1-2 months before serving. I like to do this in the keg (after packaging).

The Standard Lager will be very similar but will not have the slightly fruity/estery notes typical of most ales. Lagers tend to be cleaner tasting with less yeast-derived character. Curious about the differences? Split the batch of beer and ferment half as a lager at 53F, and half as an ale at 68F.

For complete brewing instructions, see our Brew Day: Step by Step guide.

Brew yourself a batch today and let us know how you like it! Enjoy!

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SEE OUR OTHER RECIPES »

Kal

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Last edited by kal on Sun Aug 05, 2018 10:17 pm; edited 11 times in total
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Mike M



Joined: 31 May 2011
Posts: 3
Location: central NJ


PostLink    Posted: Sat Aug 08, 2015 3:31 pm    Post subject: small typo? Reply with quote

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

Mug

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Mike M
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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Sat Aug 08, 2015 3:51 pm    Post subject: Reply with quote

Fixed - Thanks for pointing that out!

Kal

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Rockn M



Joined: 09 Dec 2014
Posts: 6



PostLink    Posted: Mon Feb 01, 2016 9:52 pm    Post subject: Reply with quote

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
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Mon Feb 01, 2016 9:59 pm    Post subject: Reply with quote

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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dward4421



Joined: 21 Jan 2016
Posts: 35



PostLink    Posted: Thu Dec 29, 2016 5:04 pm    Post subject: Reply with quote

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
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Thu Dec 29, 2016 5:47 pm    Post subject: Reply with quote

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: 598
Location: Midwest

Drinking: Belgian Waffle Strong Ale, Dry Barn Door #13, Bham Brown, White Shadow Stout, Rye Not Today

Working on: Maple Mead Barrel Aged


PostLink    Posted: Mon Jan 09, 2017 9:08 pm    Post subject: Reply with quote

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
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Mon Jan 09, 2017 9:24 pm    Post subject: Reply with quote

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

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dp Brewing Company



Joined: 08 Jul 2013
Posts: 598
Location: Midwest

Drinking: Belgian Waffle Strong Ale, Dry Barn Door #13, Bham Brown, White Shadow Stout, Rye Not Today

Working on: Maple Mead Barrel Aged


PostLink    Posted: Mon Jan 09, 2017 9:29 pm    Post subject: Reply with quote

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
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Mon Jan 09, 2017 9:37 pm    Post subject: Reply with quote

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! Wink

Kal

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dp Brewing Company



Joined: 08 Jul 2013
Posts: 598
Location: Midwest

Drinking: Belgian Waffle Strong Ale, Dry Barn Door #13, Bham Brown, White Shadow Stout, Rye Not Today

Working on: Maple Mead Barrel Aged


PostLink    Posted: Mon Jan 09, 2017 9:43 pm    Post subject: Reply with quote

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
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Mon Jan 09, 2017 9:45 pm    Post subject: Reply with quote

I'm not a big light lager drinker myself, but always keep a lighter one on tap for some of my friends.

That said, for myself, I really like a good hoppy pilsner - I've made this one numerous times: http://www.theelectricbrewery.com/forum/viewtopic.php?t=28729

Kal

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blazinlow86



Joined: 15 Jan 2017
Posts: 101
Location: vancouver bc


PostLink    Posted: Thu Jun 15, 2017 2:09 am    Post subject: Reply with quote

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
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Thu Jun 15, 2017 3:16 am    Post subject: Reply with quote

Sounds delicious!

I just kegged the hoppier pils tonight myself... the sample tasted great! A video: https://www.instagram.com/p/BVWBZgoAczb/?taken-by=theelectricbrewery

Kal

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