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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


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