Kiwanda Cream Ale

Tuesday, February 8th, 2011

I brewed a batch last year, but substituted the corn sugar for more 2-row. It turned out well, but a bit too sweet. Let’s follow the recipe this time to replicate the award-winning original:

Kiwanda Cream Ale

This is for a full 12gallon batch:

  • 15.5 lb – pale 2 row
  • 1.25 lb – Cara/Pils
  • 1.25 lb – Wheat Malt
  • 1 lb – Corn suger
  • 110 g Mt Hood @ 15 min
  • 42 g Mt Hood @ 0 min
  • WLP001 California Ale Yeast

Strike at 168°. Mash at 150° F for 90 minutes. Re-circulate until bright, then sparge at 170° F, stopping when run-off gravity drops below 1.010 SG.

The pre-boil volume is 15.5 gallons – the same as my boil pot. So, fill a bit short and add the last wort+corn suger part way into the boil.

Boil for 90 minutes.

Add flavor hops last 15 minutes.  Whirlpool the kettle, add aroma hops and let stand for 20–30 minutes to separate hot break and most of the hop fragments. The whirlpooling and stand time will allow some of the alpha acids in the aroma hops to isomerize, and should give you adequate bitterness.

Chill, aerate well, and ferment at 65° F.  Lager the beer for two weeks at 33-40° F. Carbonate to 2.4–2.5 volumes of carbon dioxide.

Calculator:

Load here: http://powersbrewery.home.comcast.net/~powersbrewery/mastercalculator.html

^Kiwanda Cream Ale ^^22^18^12^90^9^4^90^100^8.8^0.3^0.8^0.7^0.4^0.3^70^70^15.5^22^22^1.25^95^94^1.25^44^44^1^0^0^0^0^0^0^0^0^0^0^0^0^0^0^23^3.84^15^0^1^23^1.44^0^0^1^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^60^150^1.3^^^^Mash at 150° F for 90 minutes. Re-circulate until bright, then sparge at 170° F, stopping when run-off gravity drops below 1.010 SG. Boil for 90 minutes. Add flavor hops last 15 minutes.  Whirlpool the kettle, add aroma hops and let stand for 20–30 minutes to separate hot break and most of the hop fragments. The whirlpooling and stand time will allow some of the alpha acids in the aroma hops to isomerize, and should give you adequate bitterness. Chill, aerate well, and ferment at 65° F.  Carbonate to 2.4–2.5 volumes of carbon dioxide. Lager the beer for two weeks at 33-40° F. ^^^^^^^^^^^^^^^^^^^^5^5^0^0^0^0^0.2^

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5 Responses to “Kiwanda Cream Ale”

  1. February 15th, 2011 at 10:48am
    nagmay Says:

    Brewed the 12 gallon batch this weekend with some friends. Everything went perfect. OG is at 1.046

    Fermentation started within 24 hours.

  2. March 7th, 2011 at 1:24pm
    gabriel nagmay (dot com) | Archive » Ranger (ish) IPA Says:

    […] is the third batch (in 3 weeks) to be dumped on the same yeast. First we had the Cream Ale, then an Evil […]

  3. March 17th, 2011 at 9:43am
    gabriel nagmay (dot com) | Archive » Evil Twin (ish) Red Says:

    […] week, we brewed up the Cream Ale and used a some yeast culture (WLP 001)  that had been sitting in my fridge for over a year. […]

  4. July 10th, 2012 at 3:14pm
    Julian Says:

    How did this turn out as compared to the original/commercial beer? I love this cream ale and am thinking of brewing the same.

  5. July 10th, 2012 at 3:23pm
    Gabriel Nagmay Says:

    Julian,
    It turned out great – very, very close to the commercial version. For an exact clone, you should probably swap the wheat out with flaked barley – though, I like a little wheat tang in my cream ale.

    If available, I would recommend using Pacman yeast and force carbonating. This will ensure that the bottled beer is as dry as possible.

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