Cream Ale

Classification: pale ale, extract, cream ale

Source: Stephen Peters (sp2q+@andrew.cmu.edu) Issue #937, 7/29/92

I read in Papazian's book that using malt for priming makes for different bubbles that have a creamier texture. Sure enough, it does. The result was a light, refreshing brew with a delicate delicious flavor that leaves your tongue floating on a cloud.

Ingredients:

3 pounds, dry light malt extract
1 pound, dried rice solids
1/2 cup, roasted barley
1 ounce, Hallertauer hops (boiling)
1/2 ounce, Hallertauer hops (aromatic, 10 minute boil)
1/2 ounce Hallertauer hops (finish)
Wyeast American ale yeast