Click here to print
East Coast Cream
An original American style of beer, this cream ale is full bodied yet very light and drinkable.


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


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