Hi,
"das Rezept" dafür wird es nicht geben.
Quellen:
http://www.gib.ca/
http://brewery.org/brewery/gambmug/
http://forum.northernbrewer.com
http://www.bjcp.org
Ein Vorschlag für 20-23 Liter Bier:
MALZ/Schüttung
3 kg Pale Ale Malz oder Wiener Malz
500 Gramm dunkles Karamellmalz
700 bis 1300 Gramm Ahornsirup (erst kurz nach Hopfenkochen zugeben)
MAISCHEN
90 Min. rasten bei 68°C, Aufheizen auf 78° und fertig.
HOPFUNG
nur Aromahopfen (Tettnanger), aufteilen 50% 60 Minuten kochen, 50% 20 Min.
kochen.
Hopfen für 15 – 20 IBUs berechnen.
auf 10-12% Stammwürze einstellen
HEFE
Flüssighefe Wyeast 1056 oder Trockenhefe Safale US-56
bei 15 bis 18° C vergären
Wie gut ist Dein English ?
6A. Cream Ale
Aroma: Faint malt notes. A sweet, corn-like aroma and low levels of
DMS are commonly found. Hop aroma low to none. Any variety of
hops may be used, but neither hops nor malt dominate. Faint esters
may be present in some examples, but are not required. No diacetyl.
Appearance: Pale straw to moderate gold color, although usually on
the pale side. Low to medium head with medium to high carbonation.
Head retention may be no better than fair due to adjunct use. Brilliant,
sparkling clarity.
Flavor: Low to medium-low hop bitterness. Low to moderate
maltiness and sweetness, varying with gravity and attenuation. Usually
well attenuated. Neither malt nor hops prevail in the taste. A low to
moderate corny flavor from corn adjuncts is commonly found, as is
some DMS. Finish can vary from somewhat dry to faintly sweet from
the corn, malt, and sugar. Faint fruity esters are optional. No
diacetyl.
Mouthfeel: Generally light and crisp, although body can reach
medium. Smooth mouthfeel with medium to high attenuation; higher
attenuation levels can lend a “thirst quenching” finish. High
carbonation. Higher gravity examples may exhibit a slight alcohol
warmth.
Overall Impression: A clean, well-attenuated, flavorful American
lawnmower beer.
History: An ale version of the American lager style. Produced by ale
brewers to compete with lager brewers in the Northeast and Mid-
Atlantic States. Originally known as sparkling or present use ales,
lager strains were (and sometimes still are) used by some brewers, but
were not historically mixed with ale strains. Many examples are
kräusened to achieve carbonation. Cold conditioning isn’t traditional,
although modern brewers sometimes use it.
Comments: Classic American (i.e. pre-prohibition) Cream Ales were
slightly stronger, hoppier (including some dry hopping) and more bitter
(25-30+ IBUs). These versions should be entered in the
specialty/experimental category.
Ingredients: American ingredients most commonly used. A grain bill
of six-row malt, or a combination of six-row and North American tworow,
is common. Adjuncts can include up to 20% flaked maize in the
mash, and up to 20% glucose or other sugars in the boil. Soft water
preferred. Any variety of hops can be used for bittering and finishing.
Vital Statistics: OG: 1.042 – 1.055 (1.050–1.053
is most common)
IBUs: 15 – 20 (rarely to 25) FG: 1.006 – 1.012
SRM: 2.5 – 5 ABV: 4.2– 5.6%
Gruß
Christian
[Editiert am 15.10.2006 um 18:31 von CFM]
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