Briess Recipe Database

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  • East Coast Cream

    An original American style of beer, this cream ale is full bodied yet very light and drinkable.

    Type: Ale

    Style: Cream Ale

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Pilsen Light LME Extract, LME
    12 oz Carapils® Malt Dextrine
    8 oz Wheat Malt, White Wheat
    0.5 oz Hallertau Hops (5.5% AA) Boil 60 minutes
    1 vial WLP039 Nottingham Ale Yeast Substitute WLP008 or WLP080


    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 30 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and continue to boil
    6. Remove from heat
    7. Cool to 72ºF
    8. Transfer to primary fermenter
    9. Fill to desired level with cold water
    10. Oxygenate and pitch yeast

    Primary Fermentation: 10 days at 65-70ºF

    Secondary Fermentation: 4 days at 35ºF

    Fermentation Notes: Bottle condition

    Original Gravity: 1.055

    Final Gravity: 1.015

    Alcohol by Weight: 4.2%

    Alcohol by Volume: 5.2%

    IBU: 12

    Color: 4 SRM