I Dream of Jenny Cream Ale

The very definition of a crushable beer that will leave you feeling like a respectable beer drinker the next day. It's seriously a great damn American classic

Beer Style: 

American Cream Ale

Batch Size: 

5.50 gallons

Boil Time: 

60 minutes

Original Gravity: 







5.70% ABV


9.0 lbs Pale Malt (2-Row/6-Row, a blend or solo)

2.5 lbs Flaked Maize

Mashing Instructions: 

Mash at 150F for 60 minutes


0.25 oz Magnum Pellets 14%AA 60 minutes

1.00 oz Willamette Pellets 5.5%AA 15 minutes


Wyeast 2035 American Lager / Wyeast 1056 American Ale / WLP001 Cal Ale / US-05

Special Instructions / Notes: 

Ferment 2 weeks 55-60F

When Krausen drops, crash to 40 and then settle overnight and then drop to 32F for 2 weeks.

Pilamman's picture
Grain bill tinkering

Thanks! I've been wanting to make this style, so going for it on my next brew day. But when considering this, I was also toying with the idea of another batch using MO instead of the Pale. I'm somewhat new to MO, so would I have to consider a longer mash? And yeah, not exactly to style, but beer...

drew's picture
Who needs to be exact to

Who needs to be exact to style? Are the style police going to charge you with a felony? :)

I think MO would be an interesting variation - almost between a Vienna and a Cream Ale. 

ejpejp77's picture
Denny's Favorite 50?

I'm thinking 1450 might work well with a Cream Ale?

Any reason why not?  I'd be interested in any pros and cons. 


drew's picture
The only concern I would have

The only concern I would have is how well 1450 functions at 55-60F. Talkng to Denny - he says he's done down to 57F no problem!

Ken Kaz
Cold Crashing

I am new to brewing and I have been doing all grain for about 8 batches now. I have a chest freezer for fermentation control, but I still bottle my beer. I probably will change to kegging some time this year, but it will be somewhere down the road. Now on to my question about cold crashing. After cold crashing, can I still bottle condition or do I have to keg the beer to carbonate and then use a beer gun to bottle? I really want to brew a cream ale and this recipe fits the bill perfectly. .

drew's picture
You can still bottle

You can still bottle condition. I don't think I've ever cleared a beer to the point where it wouldn't carbonate, but if you're worried about it - just shorten the crash period!

Yeast selection


I would very much like to have my beer as similar as possible to the one you described on the podcast.

You recommend one lager stain and three ale strains. To me as an new homebrewer, this does not make sense. My impression was that the yeast have a major impact on the final beer. Any comments on that?

  / Mikael

PS. What do you think of WLP080 (it is on sale in my homebrew store ...) DS.

drew's picture
Cream Ale Blend

Fair point - I recommended strains I knew would work and to my mind using most of the lager strains out there will pull this more lagery at least in the ones I've tried. The WLP080, I've never used, but if it does what it says on the tin - it can't hurt. (Although I'm a little skeptical of the need to have both an ale and lager strain)

chrisgrazioli's picture
Jenny yeast choice

Hey Man I enjoyed the new podcast alot. I really like the jump right into a style aspect. I just went looking for the wyeast 2035 American Lager you listed but the guys at BrewHardware I was ordering a bunch of stuff from didn't have it. So I got wyeast 2112 California Lager. Never used it before, only made a cream ale once so long ago I forgot everything about it. Have any experience with this guy? Its supposed to be a Cal Common yeast but I'm not using Northern Brewer. Other than that I have WLP029 for a Kolsch ready to go....  

drew's picture
Thanks man - the Cal Common

Thanks man - the Cal Common Yeast will be just fine. I'd keep it a bit on the cooler side to push down the fruity esters, but it's all good!

extract version

could I use lme for the base and the corn for steeping grains?

drew's picture
corn needs to be mashed

corn needs to be mashed unfortunately. If you're strictly on a liquid brewing diet use an unsweetened corn syrup or use corn sugar. If you want to use flaked maize / corn meal, run a mini-mash with some base malt - at least a pound and mash for 30 minutes before moving on. (Caveat - flaked corn will work directly, corn meal should be boiled first) 

thanks for the info, im

thanks for the info, im planning to move to all grain later in the year after I move.

Nagorg's picture
Lager Yeast Starter


If using WYeast 2035, should I make a starter sized for a lager?  Meaning that I'd want more 2035 than I would if I used WLP001...

Also, will 6-row have a tendancy to have more haze because of the higher protiens?  

-If a frog had wings...

Nagorg's picture
And a follow on question...

And a follow on question...  I found out that Wyeast is discontinuing 2035 so I guess I'm going to try WLP810 instead.  What do you think about blending WLP810 and WLP001?  I saw of couple posts elsewhere about folks blending lager and ale strains for a Cream Ale. 

-If a frog had wings...

drew's picture
I think it's fine - I don't

I think it's fine - I don't think it's really necessary, but I'm not morally opposed to the idea!

Should I taste the corn?

I brewed this recently and like it quite a bit. My light beer drinking friends absolutely love it, but I notice a fairly strong corn flavor, which they do not. I know it has close to 25% corn in it and the style guidlines say it may have some corn flavor to it, but I've tried other cream ales and did not taste the corn.  I'm still  fairly new to brewing and have never noticed any off flavors in my beers. Any thoughts? Thanks.  Oh and I have another batch fermenting now with half flaked maize and half minute rice.  

drew's picture
Ths recipe definitely carries

Ths recipe definitely carries a corny note to it, but I really like it. It might be more prevalent based on the corn you're using and how fresh it is. I've done a maize/rice variation before and that always is tasty as hell, if not slightly less traditional (but since when did we care about that?)

Nagorg's picture
Fermentation Schedule

I brewed this on Saturday and am really looking forward to it.  I did actually score some Wyeast 2035 and I have a question about the fermentation schedule you suggest, mainly with the post ~14 day drop in temp to 40 degrees from ~55.

Shouldnt you raise the temp to ~65 for about two days for a d-rest instead before crashing into the 32 degree lager phase?  Or is what youre suggesting based more on using ale yeast instead of lager yeast?  Just curious and a little confused about this style being an "ale" but brewing it with lager yeast instead of sometihng like Cali ale yeast and the potential differences in fermentation schedule.

-If a frog had wings...

drew's picture
With 2035 I don't usually use

With 2035 I don't usually use a D-rest. I only tend to use it with strains that really need it like the Munich strains.


I am wanting to do a Vienna Cream Ale  like Mike Hess's Gasias Cream Ale from San Diego.   How much Vienna?  Should I sub all 9#? Or split it up with some 2 or 6 row....or some Pilsner?



drew's picture
I'd start with a 50% Vienna

I'd start with a 50% Vienna replacement and then go from there.

Stepp2's picture
Great compliment

I had my neighbors dad Joe over the other day and offered him a pint of a cream ale. He was surprised I brewed that style beer. I was surprized he knew the style. He told me he grew up in Pittsburg and told me he drank lots of cream ales in his younger days. I don't get many traditional cream ales here in San Diego and never drank a Genesee. After Joes 3rd pint he told me this beer reminded him of the Genesee Cream Ale. I never mentioned anything about a name or brewery. What a compliment.

drew's picture
That had to be an awesome

That had to be an awesome feeling!

Hi Drew - I'm inspired to try a Cream Ale even though I've never

Hi Drew - I'm inspired to try a Cream Ale even though I've never had the chance to try any over here in England. A couple of quesitons please - advice on a water profile? I use BruNWater, are we talking golden-dry/hoppy, or more of a balanced or malt forward bias? Second, with session ale season upon us, would this recipe scale down to a lower ABV, nearer to 4.5% than 5.5% or would that just break out of the style altogether? Cheers, Gary


drew's picture
Hey Gary - unlike a number of

Hey Gary - unlike a number of American beer, I would not aim for a hop forward balance on this - instead I'd favor a neutral/malt character.

Also, yes, this would work perfectly well (and is more traditional) at a more sessionable strength. I always formulated mine a little high, because homebrewer. :)

krysbeal's picture
I'm going to funk this up!

I'm going to use OYL-210 from Omgea yeast labs, up my mash temp to 157F, and substitue Belma for the 15 minute additon, because.....why not? I'm still shooting for the original specs of the above recipe. Hopefully, I'll end up with a pineapple cream ale. I guess we'll see what happens. 

drew's picture
Pineapple Cream Ale

Sounds like a hell of an idea to me. Push comes to shove you can always pineapple it up with some fruit too, but I do think it would be more interesting the way you're talking.

Jenny Cream ale


Thanks for the recipe.  I just kegged this beer and it is very tasty.  Very clean tasting with very little bitterness.  I used US05 @ 58F for two weeks.  This was the first time using US05 at such a low temperature.  I'm pleased.


drew's picture
Watch how long that keg lasts

Watch how long that keg lasts - I guarantee you not very long!

OK, Drew. I took the plunge.

OK, Drew. I took the plunge. Brewed it today, though lower gravity version. 1.047 OG. 8 lbs of 2-row; 2 lbs of flaked corn.  You are a man of persuasion!


Did someone say corn?

so yeah, 5lb 2 row, 4lb 6 row, 3lb flaked maize because I love corn, and US-05 and this is one crushable cream ale.

I'm really happy that my homebrew club meeting is in less than a week because this beer isn't going to last long.

I will neither confirm nor deny playing ukulele music to it while it was fermenting.

Water profile


Do you have any recommendations regarding water treatment? Is there any ion-levels I should target?

 / Mikael