Never heard of it? Me either. I wanted a good summer crusher but with some hop flavor and aroma, and I thought, why not make a hoppy cream ale?
I had made a cream ale awhile back and really enjoyed it but wondered what would happen if I hopped it up. Basically, I used my base cream ale recipe (below) then hopped it like my west coast ipa. If you don’t want any bitterness, just eliminate all the additions besides the 60 minute one.
This beer is hopped with Anchovy, Citra, Centennial, and Cascade from yakimavalleyhops.
Aroma is slightly fruity and a hint of resinous pine. The flavor is earthy, piney and sits on your tongue like 75 IBUs should.
You get that slight sweetness from the corn as well which helps balance that bitterness out.
This beer is lighter but yet hoppy. It’s a good summer slammer!
Here is the recipe!
OG: 1.058
FG: 1.008
ABV: 6.6%
9lbs Pilsner malt from Montana Craft Malt
2lbs malted corn
Mash 150° for 60 mins
Boil additions:
60 mins 19IBUs of your favorite bittering hop
30 mins 6IBU Centennial
30 mins 6IBU Citra
30 mins 9IBU Anchovy
10 mins 7IBU Citra
10 mins 5IBU Centennial
10 mins 7IBU Anchovy
Start a flameout whirlpool and toss in 9IBU Anchovy and 7IBU Centennial
Whirlpool that for 15 mins
Ferment at 70°f with US05 or WLP001 California Ale Yeast for 12 days and crash to 60°f. Toss in 2 oz cascade and 2oz Anchovy for 2 days. Cold crash and package. Fine with gelatin or other fining agent if you want quick clarity.
This beer will come out with flavors and aromas bursting fruit and pine. Just enough to cut through that corn sweetness that offsets that bitterness you tossed in.
Enjoy! Cheers! 🍻
By Matt Dailey, Oil Creek Brewing Co.
Matt Dailey is an emotional support teacher in Titusville, Pennsylvania. When he’s not brewing you’ll find him spending time with his wife and 2 kids or on the golf course. You can check Matt out on Instagram and Facebook.
Use code “MashMag” to save 5% off your order of homebrew pouches!
Subscribe to the Mashout Magazine to stay up to date, and to be entered to win free yeast every month!
Crafting an Organic American Lager: A Sustainable Approach That Paid Off with Billy’s Tavern
As someone who is pretty much lager-focused in my brewing, I don’t usually spend much time thinking about American Lagers. That changed after a trip to San Diego. I tried the Kernza Lager from Pure Project and walked away wanting to brew my own take on a sustainable lager built around organic ingredients. Kernza is…
Brew a Heavily Saturated Hazy IPA with Mishicott Brewing
There is always a special kind of beauty in brewing a big hoppy IPA at home. It is the fun of building a recipe that pushes flavor to its limit and the satisfaction of watching it come together in the glass. Pheonix is one of those beers that reminds you why the process matters. It…
From Field to Fermentor: Believing in American Malt
For a long time, homebrewers have been told that imported malt is the gold standard. If it’s not from Germany or the U.K., it’s not the “real thing.” You hear people say they only use Weyermann for lagers or Crisp for English ales. Those are great malts, no doubt, but it’s time we start giving…
Discover more from MASHOUT MAGAZINE
Subscribe to get the latest posts sent to your email.
