Can a cream ale contain crystal malts as well? I had considered a small portion (1/4-1/2 lb) of 20 and reducing the flaked barley a little (1/4 lb). It would give it 4 SRM’s but I’m thinking of a little flavor and character.
This is what I have so far (5.5 gal partial mash/partial boil):
3 lbs ultralight LME (FO)
3.5 lbs 2-row
1.5 lbs flaked corn
1 lb flaked barley
0.6 oz Liberty @ 70/7 mins
0.8 oz Liberty @ 21 mins
US-05
1.049/1.010
5.2% ABV
16 IBU’s
3 SRM
If you are going by style guidelines, then no, it shouldn’t contain crystal malts. But then again, it shouldn’t contain flaked barley either. Mixture of 2-row and 6-row, with some adjuncts, either corn or rice.
Cream ale is the ‘ale’ version of Standard American Lager and has a horrible misleading name because it has nothing to do with a ‘creamy’ mouthfeel, or my personal pet peeve, cream soda aka vanilla additions.
I think it will taste great with a little crystal malt. It’s your beer. Go for it!
I added flaked barley due to head retention issues that aren’t attributed to glassware. Maybe I ought to try without it and see what I get…
I like to stay within style guidelines most of the time.
A little rye (either flaked or malt) will give you the creamiest head you have ever seen. About 5% should be sufficient to add creaminess without impacting flavor at all. You really wouldn’t taste it until you go up to at least 20-25%. It has a much much milder flavor than anyone seems to realize.
I like this idea. Just to clarify my last, I was simply speaking in the mindset of IF you wanted to adhere to style guidelines. As others have said, brew it your way and call it what you like. I would bet that in the pre-pro days, brewers used whatever the H they could get cheaply…including maybe some rye.
Would using rye step outside of style guidelines?
I changed my recipe to exclude the flaked barley and upped the 2-row.
[quote=“rodwha”]Would using rye step outside of style guidelines?
I changed my recipe to exclude the flaked barley and upped the 2-row.[/quote]
Technically, yes, but to Dave’s point, if you use it in small percentages, you (or likely a judge) will not taste it, and it will accomplish your goal (head retention) without side-effect (not tasting like a cream ale).
I have to ask, why are you so focused on the guidelines? Sounds like you have very specific reasons for the specific ingredients, so as others have said, brew on! They are just “guidelines” after all…
I just prefer to be correct or proper usually. There are some instances when it’s not been an issue for me. I certainly don’t enter competitions though.
I tend to be traditional in most respects in my brewing, but non-conventional in other ways. Where a problem needs fixing, and there’s a simple fix that won’t have any flavor impacts, I figure… why not?
[quote=“Pietro”][quote=“rodwha”]Would using rye step outside of style guidelines?
…I have to ask, why are you so focused on the guidelines? Sounds like you have very specific reasons for the specific ingredients, so as others have said, brew on! They are just “guidelines” after all…[/quote][/quote]
Thank you for affirming what I’ve been saying for years.
Then who cares?
“Then who cares?”
For some things I want to know that it’s proper. For some things I don’t mind coloring outside of the lines.
You should take a look at the Speckeled Heifer recipe from our host. It’s a nice Cream Ale recipe, IMO. I believe it does use flaked barley.
As for head retention, you could use a touch of carapils instead of rye.
