Cream Ale on Walker's Dime.

Cream Ale was Walker's idea. A lawnmower beer for the guy who never comes over and mows my lawn. Bastard. His only saving grace is that he bought the ingredients.

So, the stuff came from Northern Brewer, who calls this "A light, clean fermenting ale modeled after the "cream lagers" of the northeast United States. 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." Bring it. We've got some Cream Stout that needs some pairing for Black n' Tannage.

Steeping: .75 lbs. Gambrinus Honey Malt & .25 lbs. Dingemans Biscuit
Extract: 6 lbs. Pilsen Malt Syrup
Bitters: 1 oz. Cluster
Yeast: Safale US-05

Shooting for an OG in the low 1040ies / FG: 1010.

Cooked up everything using a lot less water this go-round. Only making 5 gallons, but put in two to steep up the grains. Everything goes a lot faster this way! Got to 150 degrees in no time, then in goes the extract. A hard boil in a minute, and maybe a protein break at 20 mins. Hopefully a protein break at 20 minutes, because that's all the boil that was boil this batch. Quick with the hops, and used the new outdoor shower to fill with cool water, and aerate in one action. Wort was still hot though!

Left the batch in the new pepsi leaker to ferment while I took a trip to Anaheim - four days of 68 degrees did the trick. OG: 1042, FG: 1010. Love it when it all works out. Chilled and racked a bit, with no filtration, and gave it all an hour and a few shakes at 30 lbs carbonation.

Day 14: Still a bit green, and seems a mite cloudy, for what we're looking for. Or what Walker's looking for - that budmeister grass-cuttings flave. May need some filter.

Drank up the last of it on Oct 18th, as we brewed up a Honey Brown. An orangy brown, with some hoppiness and some sharp overtones. Better with age until the end.