*This post originally posted on www.princessandtheyardape.com you can follow the link to the original post there.
Back in April I asked Kellie from, www.princessandtheyardape.com, if she would be willing to do a guest post for my blog. As a beer and cider kind of guy, I don’t know as much about wine, or at least not as much as I’d like to. I thought she would be perfect to drop some wine knowledge over on my blog. I was right! She did a great summer salad with a beautiful wine pairing. Back then I fully expected to be able to get my post for her done in a couple weeks, little did I know that this past summer was going to be one of the busiest I’ve had. I didn’t even get a chance to work on my own blog, let alone fulfill my long over due post for Kellie. So, here I am finally providing one for her with my Creamsicle Cream Ale Clone Recipe.
Last summer I went to Old Flame Brewery’s beer festival. It was their first time hosting the event. It was great! They had some great food vendors and more importantly they had a small, but great collection of breweries. My favourite beer I had that day came from William St. Brewery in Cobourg, ON. They were serving the most unique beer I’ve ever heard of, Creamsicle Cream Ale. I loved it, the flavours were so unique and properly handled. It tasted like beer and a creamscile had a love affair and this was the outcome. Better than both, and certainly better than their poor decision to cheat on their significant others. SHAME! Anyone else just have clips of The OC run through their heads? Anyway, I loved it so much that I decided to try and replicate it. To my surprise and that of my family and friends it was a success! Everyone that tried it loved it. Obviously, I was super pleased to get that response! My only regret is that Kellie and her husband couldn’t try it. Distance is a bishop.
One of the things I love about brewing is learning the histories of the people, regions, and styles that developed from them. They tell a unique story of the populaces needs, whether in time of plenty or drought, brewers found away to craft beer. Brewing is about stepping into those histories and learning from them in order to make the best damn beer you can. Cream Ale is a relatively new style of beer, in contrast to anything in Europe. It was developed in America, but as the wikipedia (I know, I know so reliable) for cream ale says, perfected in Canada. I like to think Canada perfects a lot of things. Throughout it’s short history Cream ale has gone through a variety of changes since its inception (mainly due to prohibition in the States) which hasn’t allowed the style to develop a consensus of what it is. There are however some guidelines you can follow to develop your own. They are as follows,
- Use Lager yeast and ferment at ale temperatures
- You can use Corn as an adjunct to up to 20% of the grain bill, but not necessary. The beer should just be clean and smooth to drink. It has to be extremely palatable. The use of corn helps
- It should have a light creamy mouth feel and be super refreshing.
The good news is that you are pretty free to do whatyou want with this style of beer. I kind of picture the above rules like the rules of Parlay in “The Pirates of the Caribbean”, They’re more like guidelines right? So, with that in mind let’s get into this recipe, and if you feel the need, go make one yourself!
Creamsicle Cream Ale
8 lbs of Canadian 2 Row Brewers Malt
2 lbs of Flaked Corn
8 oz. of Caramel Crystal Malt 40L
2 oz. of Flaked Oats
1.0 oz of Willamette Hops
0.50 oz of Pacifica Hops
0.50 oz of Pacifica Hops
Zest of 1 Orange soaked in 1 oz. Vodka
1 tablespoon of Vanilla Extract
Heat 3.281 gal of water to 173.F. Add grains to mash tun and pour in heated water, mix well, making sure that there are no lumps of grains. Mash for 1 hour. Heat another 4.834 gallons of water to 179.F for your sparge water. Start the sparge. Once you have collected all your wort begin the boiling process (1 Hour total). Once your wort is boiling add 1 oz of willamette hops into the boil for 60 minutes. At the 30 minute mark of the boil add 0.50 oz of Pacifica hops. At the 10 minute mark of the boil add another 0.50 of Pacifica Hops (aroma hops). Stop the boil and cool the wort as fast as humanly possible.
Once the wort has cooled to 65F, rack into a fermentation chamber and pitch yeast. Let ferment for 2 weeks. Or until you’ve reached a Alcohol By Volume (ABV) of 4.6%.
Rack into secondary and add in the zest of 1 orange. Let ferment for another 1 week.
Once secondary fermentation is finished keg or bottle. Serve when desired carbonation has been reached.