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Beer Style: Cream Ale  (6A)
Recipe Type: extract
Yield: 5 US gallons

Cream Ale


I read in Papazian's book that using malt for priming makes for different bubbles that have a creamier texture. Sure enough, it does. The result was a light, refreshing brew with a delicate delicious flavor that leaves your tongue floating on a cloud.


  • 3 pounds, dry light malt extract
  • 1 pound, dried rice solids
  • 1/2 cup, roasted barley
  • 1 ounce, Hallertauer hops (boiling)
  • 1/2 ounce, Hallertauer hops (aromatic, 10 minute boil)
  • 1/2 ounce Hallertauer hops (finish)
  • Wyeast American ale yeast

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