Recipe For Home Brewed Cream Ale

Video Transcript

"Hi, I'm Mark Emiley on behalf of Expert Village. In this segment, we are going to go over the recipe that we are going to use for our brew session today. For all of my recipes, I will be using liquid malt extract instead of dry malt extract. If you'd like to use dry malt extract, you can use twenty-five percent less. I will also be using whole hops instead of pellet hops. If you'd like to use pellet hops, you can also reduce the amount of hops you are using by twenty-five percent. Finally, all of our boils will be going for sixty minutes. Before I give you the recipe, take a second, go grab a piece of paper and a pencil and get ready to write down the ingredient for the amount that you are going to need. For our cream ale recipe, we are going to go with nice and a light of a beer that we can get. To do this we are going to use seven pounds of pilsner malt extract or if you can not get, that use the lightest malt extract that you can that is liquid malt extract. Then for specialty grains we are going to add in one pound of flake maize or corn to give it that fermetables. Keep it relatively clean just to have a hint of corn to it and to help covert that, we are going to add in a half pound of pilaster malt. I'm talking about the grains here not the malt extract. For hops we are going to add in 1.25 ounces of crystal hops at 3.6 percent alpha acid for sixty minutes. Then right as we turn off the boil we are going to add in another half ounce of crystal to give it that nice kind of noblish hype aroma. With fifteen minutes left in the boil, we are going to add in a half a teaspoon of Irish moss alpha protein coagulation. For our yeast, I recommend this fermentations. We are going to use fermentation Allsopp 05 to provide a nice clean profile. "