Based on this recipe, with a few twists.

6 gallon batch, estimsted 75% efficiency

7 lbs 6-row
2.5 lbs cracked corn
1.5 lbs american white wheat

60" boil
¾ oz Sterling@60"

Going to do a cereal mash again...the corn and the wheat, while the 6-row gets to be the main mash.

The cereal mash will start with a protein rest, then slowly get ramped up to 158°, and held at 158-160° for about 20", then get boiled for 30" or so before being added to the main mash.

The main mash will probably get a nice beta amylase rest around 140° while the cereal mash gets boiled, then I'll add the cereal mash to the main mash to bring temps up for the alpha rest. Then I'll mash out (or not) and sparge as usual.

I'll give it a 60" boil, cool and pitch a full pack of rehydrated notty, which I'll ferment relatively cool (though I think it'll be in a swamp, as the Roggenbier will get fermentation fridge priority...but we'll see what I come up with).

Should make for a nice, refreshing fizzy yellow beer!

60", not FWH??

Looks like a nice plan, it seems like your efficiency would be higher than 75%, but I haven't used 6-row before.

I've enjoyed a few hybrid recipes lately, will definitely keep this cream ale in mind when the schedule allows...

Eh, the cereal mash usually gives me between 75-80% efficiency, but i'd rather be off high on my OG than low.

My last one I did a 60" addition of Hallertauer, and it turned out really well, so I figured I'll do another 60" noble-ish addition this time around.

Going to brew this up tomorrow. After the hassle that the swamp was for maintaining temps in my erratically over heated apartment (radiator heat, and SWMBO and I don't control it), I'm going to move my cider to the kitchen windowsill and let this take the fermentation fridge, so I can ferment it in the high 50s.

I might bump the sterling up to a full oz and FWH it, but we'll see how I feel when the time comes while I'm brewing.

Brewing this now and cut back the 6-row to 6 lbs, upped the corn to 3 lbs and the wheat to 1.75 lbs.

The cereal mash is going as planned, but I started the main mash early, since the strike water was up to temp--figuring the extra time can't do anything but help improve efficiency.

Still haven't decided on the hops, but I'm leaning towards just a 60" addition to the boil.

Still haven't dug out and hooked up my wort chiller to the new sink, so I did this one no cool.

It's down to 58°, so I put it in the fermentation fridge (currently set to 45°) and pitched a full pack of rehydrated Notty. It foamed up nicely, so I expect fermentation to take off tonight.

I'll keep an eye on temps until I go to bed. If they've dropped at all I'll turn the fridge up to about 50°, since I do want to keep this sucker fermenting sub 60° for at least the first 5 days to a week. After next weekend, I may start bumping temps up a degree or two per day, just to make sure the yeasties finish out strong.

ok, this has mostly fermented out, and I slowly let temps rise. Through the majority of fermentation they were at 64° or below, and now it's at 66°. I'll keep an eye on it and slowly adjust temps to let it get up to 68° or so to finish out strong, before cold crashing it and racking it to a cornie to start cold conditioning and carbing.

It got up to about 70°, and I turned the wine fridge down to 45° to try to get the yeasties to drop out. Hopefully, they'll do so by tomorrow, when I'm going to want to put today's brew into there to ferment.

Ok, since my last brew turned into a Mr. Beer-sized brew, this is still cold crashing...which is good, as it only last night got all the way down to 45°.

I plan to keg it today while I brew my Mr. Beer-based DAL, which I'll rack onto the yeast cake.

I'll seal the lid with some CO2, but let it cold condition in the back of the kegerator for a bit before I put it on gas and start carbing it, but we'll see what I actuay decide to do.

Ok, I didn't put this one into the kegerator right away, which was apparently good, as when I accidentally tapped it yesterday, it was lightly carbed (meaning that it fermented a few points lower in the sealed cornie).

It needs time to clear, but for such a young sample, it was quite good. It does have a nice grainy corn aroma, but is backed with a nice hop bitterness.

It's hard to say this early, but I might want to bitter it just a touch less next time. However, I'm guessing that it'll actually be quite nice, once it's had some time to cold condition and clear in the keg.

But it's now sitting in the kegerator, where I hope to let it sit for another two weeks (or more) before I get into it again.

Assuming the mystery keg I hooked up is tasty, I *should* be able to make it that long.

Uh-oh! Down to this, my DAL and my latest cider in the kegerator (I just kicked my Catastrophe Bitter), so I tapped this today.

It hasn't cleared, but that probably just is because there's a bunch of yeast/trub sitting in the bottom of the keg getting picked up by the dip tube.

That aside, this is spot-on for a cream ale. just a hint of fruity esters from the yeast, nicely balanced bitterness with a noticeable corn sweetness (very different from the creamed-corn/rotting vegetable DMS flavor/aroma) backbone.

I think there's probably too much yeast in this one for it to drop fully clear in the keg (probably because it fermented out a bit more after I racked it to the keg), unless I rack it to another keg and leave some of the sediment behind...which SO is not going to happen.

I may bottle some of this with my beer gun for swaps/comps, as I feel like it's a pretty good example of the style.