That tasty looking beer right there is my experimental re-brew of the Newburgh Cream Ale recipe I posted a while back. In order to get a better feel for the role of the hops, I swapped out all the Cascade additions for East Kent Goldings.
What resulted is probably the most refreshing, straight forward, tall-boy-worthy beer I’ve ever brewed. It’s got a nice soft malt backbone and a slight mineral bitterness from the english hops, but overall it’s an exceptionally clean and easy-drinking beer.
I can see why Newburgh adds that Cascade addition in the whirlpool. Next time, I’d like to play around with that late hop addition, and throw something exotic and fruity or floral in there to add just a slight twist to this north american classic. Maybe Glacier? Nelson Sauvin? See below for the recipe.
Boil Size: 6.28 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.046 SG
Estimated Color: 3.0 SRM
Estimated IBU: 21.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 57.1 %
1 lbs 12.0 oz Wheat Malt, Ger (2.0 SRM) Grain 2 20.0 %
1 lbs Barley, Flaked (1.7 SRM) Grain 3 11.4 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 11.4 %
0.75 oz Goldings, East Kent [5.00 %] – Boil 60.0 Hop 5 13.3 IBUs
0.60 oz Goldings, East Kent [5.00 %] – Boil 30.0 Hop 6 8.2 IBUs
0.65 oz Goldings, East Kent [5.00 %] – Aroma Steep Hop 7 0.0 IBUs
1.0 pkg German Ale (Wyeast Labs #1007) [124.21 m Yeast 8 –
Mash Schedule: Double Infusion, Light Body, Batch Sparge
Total Grain Weight: 8 lbs 12.0 oz
Name Description Step Temperat Step Time
Protein Rest Add 1.97 gal of water at 132.1 F 122.0 F 30 min
Saccharification Add 1.75 gal of water at 183.2 F 148.0 F 30 min
Mash Out Add 1.97 gal of water at 209.8 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 1.89gal) of 168.0 F water
Fermented fairly warm, around 67-68 for 2 weeks. At this temp, fermentation finished fairly quickly and cleanly.
Taste after primary: Bitter, slight roasty dry quality thanks to the german yeast I’m guessing. More like a british pale/bitter than Newburgh. Also picked up some roastiness from the residual Northern German Alt from the yeast cake. Pretty straightforward and should be very nice for those who don’t love American hops.
After 2 weeks in primary, cold crashed to 40F.
After 1 week @ 40F, added gelatin.
After 1 week, racked 4gal to keg and bottled off 1gal.