We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...
Beer Style: Cream Ale
Recipe Type: extract
Yield: 5 US gallons
Light, Crisp, Lightly Hopped and Highly Quaffable
especially down here in New Orleans
Boil Malt extract, Rice Sugar, Honey, 1 oz Saaz and 1/2 oz Hallertauer
for 60 minutes in . French Press 1/2 oz Hallertauer for 30 minutes and add liquid from press to the last 10 minutes of boil with 1/2 oz Hallertauer and yeast fuel.
Cool to 75 degrees pitch yeast
Source: Dale Dolese