Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

American Cream Ale, "Creamation"

by by Bruce Brode and Brian Vessa

For 20 gallons:

Grains: 21 lbs. 10 oz. Great Western Malting Klages-Harrington pale
malt (60%).  8 lbs. 10 oz. Durst German Pilsner malt (24%).  1 lb. 1
oz. Cara Pils malt (3%).  1 lb. 13 oz. German wheat malt (5%).  1 lb.
13 oz. Hugh Baird 17 L. Scottish Carastan (Crystal) malt.  1 lb. 1
oz. Arrowhead Mills Puffed Corn (3%). 

Adjuncts: None

Hops: 64 gm. Cluster pellets, about 15 IBU at 6.6% A.A., boiled 65
min.  1/2 oz. Morris-Hanbury Liberty compressed hop plug and 1/2 oz.
M-H Hallertau Hersbrucker comp. hop plug, boiled 5 min. 

Yeast: Wyeast #1056 American Ale, in starter. 

Water:  Aqua-Vend Drinking Water. 

Procedure: Mash grains at 122 F. for 30 min., 160 F. for 90 min.,
mash-out at 170 F.  Total boil time 80 min.  Ferment two-stage at
ambient temperature for about 28 days.  O.G. 1.046, F.G. 1.012.

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Revised 1/20/98 by Jeff Jost © 1998 West Valley Webs