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Honey Cream Ale

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Honey Cream Ale

back to search Back to Search  Style Details 

Beer Style: Cream Ale  (6A)
Recipe Type: all-grain
Yield: 5 US gallons

Cream Ale


My twist on a traditional cream ale. Honey adds depth of flavor and a hint of sweetness. The use of Kolsch yeast over American Ale provides a slight fruitiness profile that pairs well with the honey. A light and refreshing ale and more complex than my other cream ale post (Lucky Fish Cream Ale). Recommend fermentation at the higher end of the temperature spectrum to take full advantage of the Kolsch yeast profile.

Bitterness: 19 IBUs
Color: 4.7 (SRM)
Estimated Alcohol: 5.0%


  • Pale Ale Malt (2 Row) US - 7 lbs
  • Flaked Corn - 2 lbs
  • Flaked Rice - 10 oz
  • Caramel/Crystal 40L - 4 oz
  • Honey (Add to boil at Knockout) - 12 oz
  • Cascade Hops - 1 oz (T60)
  • Cascade Hops - 1 oz (T2)
  • Wyeast Kolsch #2565

Additional Instructions

Primary Ferment: 1 week at 65 degrees (temp range 56-70)
Secondary Ferment: 1 week at 65 degrees (temp range 56-70)

Beer Profile

Original Gravity: 1.050
Final Gravity: 1.013
Alcohol by Vol: 4.84%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash Profile: Single Infusion/Batch Sparge. Heat 3.75 gal of water to 162.5F to obtain a sparge temp of 152.0F. Mash for one hour then drain. Heat 4.5 gal of water to 177.0F to obtain a batch sparge temp of 165.0F. Mash for 15 min and drain till you collect a total of 6.5 Gal of wort. Heat to boiling. At first sign of boiling add 1oz Cascade hops. Brew for one hour. With 2 min remaining (T2), add remaining hops. I also add Irish Moss with 15 min to go (T15) to help with protein break/clarify the beer.