A home-brewed cream ale with a twist of peaches and a hint of oak.
Cream Ale
These recipes have not been tested yet, but look promising.
This Cream Ale recipe is a unique home-brewing experience that incorporates the sweetness of peaches and the depth of oak chips. It’s a lengthy process, but the end result is worth the wait.
Ingredients
- 2 gal water
- Grains (amount unspecified)
- Meridian hops (amount unspecified)
- 2.5 gal additional water for boiling
- .5L yeast
- 1 gal Oslo
- 5 lbs peaches
- 1 campden tablet
- 1/2 jar peach vodka
- Oak chips (amount unspecified)
Directions
- Combine 2 gallons of water with grains and let it sit for 60 minutes at 150 degrees.
- Let the mixture rise to 170 degrees and hold for 10 minutes.
- Pour out the wort and drain.
- Batch sparge with 2 gallons of water for 15 minutes at 170 degrees.
- Pour out the wort again, add the remaining 1 gallon of water and let it batch sparge for 5 minutes.
- Combine the water to a total volume of 5 gallons and boil for 60 minutes.
- Add 2.5 gallons of water and let it cool.
- Pitch .5L of yeast into each 3-gallon fermenter.
- Pitch 1 gallon of Oslo.
- Adjust the temperature to 65 degrees and then to 72 degrees over the course of a few days.
- Monitor the specific gravity (SG) over several days until it stabilizes.
- Add 5 lbs of peaches and 1 campden tablet.
- Add 1/2 jar of peach vodka and oak chips.
- Continue to monitor the SG until it reaches the desired level.
- The specific gravity (SG) measurements are crucial for achieving the right alcohol content and sweetness level. The cooling process in the fridge can help reach the desired SG.