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American Cream Ale (Original Double D)

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American Cream Ale (Original Double D)

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Beer Style: Cream Ale  (6A)
Recipe Type: all-grain
Yield: 10 US gallons

Cream Ale
Beer Color


This beer was modified from the orginal recipe to become an all grain recipe and flaked maze was added to more closely align with the style. Flaked maize made up nearly 20% of the grist, which may be too high. Tastings after the primary show a distinct corn flavor and might be slightly high for my taste. The original gravity for the beer of 1.052 was not achieved, so extract was added to get to the target; I failed to use a yeast starter for this version as well which has proved to be a mistake. Gravity after the primary was only 1.020, off from the 1.018 target.


  • 10 lbs - Pale Malt (6 Row) US (2.0 SRM) (Grain)
  • 6 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
  • 4 lbs - Corn, Flaked (1.3 SRM) (Grain)
  • 8.0 oz - Biscuit Malt (23.0 SRM) (Grain)
  • 8.0 oz - Caramel/Crystal Malt - 20L (20.0 SRM) (Grain)
  • 4.0 oz - Milk Sugar (Lactose) (0.0 SRM) (Grain)
  • 1.0 oz - Cascade [8.9%] - Boil 60 min (Hops)
  • 0.4 oz - Centennial [10.0%] - Boil 20 min (Hops)
  • 0.45 tsp - Irish Moss (Boil 10 min) (Misc)
  • 2 pkgs - Cream Ale Yeast Blend (White Labs #WLP080) (Yeast)
  • 0.9 oz - Cascade [8.9%] - Dry Hop 15 days (Hops)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.052 (12.8° P)
Final Gravity: 1.012 SG (3.2° P)
Alcohol by Vol: 5.2%
Color SRM: 4.7  Color Sample 
Bitterness IBU: 18.8
Recipe Type: all-grain
Yield: 10.00 US Gallons

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