Well I’ve made a Classic American creme ale, based on recipe info found around the web and on threads on BeerAdvocate.com homebrew forum. I’ve gone with an older interpretation of the style, a little hoppier, dry hopped, and using six-row and corn for the grist. The grist is quite simple:
- 9 lbs 6-row
- 3 lbs flaked corn
Now hops wise I had planned to use tettnanger, but there was a bit of a failboat moment when I forgot the hops when I went to where I brew (my bro’s house). So given the fail, I winged it on the hops:
- 10 grams centennial at 60
- 15 grams centennial at 10
- 15 grams centennial at 5
- 15 grams centennial at 0
- 14 grams citra at 0
- hop stand ten minutes
- 2 oz centennial dry hop
- 26.5 IBU
- 5.5 ABV
- 3.6 SRM
- 1.056 OG
It sure was light when it was done boiling, so the SRM estimation should be pretty close. I’m interested how this hop combo will go with the body of what will presumably be a light, easy drinking beer. We’ll find out in about a month!
Oh, Nottingham yeast!
UPDATE: bottled 10-26. very clear, perhaps my clearest beer yet. sweet, corn like taste (to be expected). All signs point to a good batch.
UPDATE 2: drinking GREAT! Completely clear, lots of rising bubbles, light corn sweetness yet still quite dry, light, thirst quenching body, lightly fruity/corn sweet aroma, I dare say a very fine creme ale. Flavor and aroma aren’t super high, but this is not a beer that’s supposed to be super high on flavor and aroma. I’m quite pleased with this beer.
Beer and Stuff 