Cream Ale

We're cooking up another batch. This time a Cream Ale--recipe courtesy of Northern Brewer. It is described by them as "a light, clean fermenting ale modeled after the 'cream lagers' of the northeast US. Low in gravity, long on flavor, this beer is a pale thirst quencher, great for brewing and enjoying in the summertime. Dingemans Biscuit Malt gives our cream ale a warm toasty flavor that complements the light hopping."

Sounds good, huh? Here's what we put in it:

Specialty Grains: .75 lbs. Gambrinus Honey Malt, .25 lbs. Dingemans Biscuit.

Fermentables: 6 lbs. Pilsen Malt Syrup.

Boil Additions: 1 oz. Willamette Hops (60 min).

Yeast: Wyeast #1056

Process: same as before except steamed specialty grains in 1.5 gallons of water for 15 minutes prior to adding the fermentables. Note: be careful NOT to boil these specialty grains as they may release tannins that make the beer taste shitty.