Boddington's Cream Ale Recipe

1. Crush and measure

Crush the grains (pale, Vienna, Carapils, crystal) coarsely so husks remain largely intact. Measure flaked maize; if using pre-cooked flaked maize, no need to precook. If using raw dried corn grits, briefly simmer for 15–20 minutes before adding to mash.

2. Mash-in

Heat 3.5 gallons (13.2 L) of water to about 165°F (74°C). Add crushed grains and flaked maize to the mash tun and strike to reach a mash temperature of 152°F (67°C). Stir to avoid dough balls and ensure even hydration.

3. Mash rest

Hold the mash at 152°F (67°C) for 60 minutes. This temperature encourages a balance of fermentable and dextrin sugars that yield a clean, slightly creamy mouthfeel characteristic of a cream ale style. Perform a simple iodine test at 55–60 minutes to ensure conversion; continue if necessary.

4. Mashout

Raise the mash to 168°F (76°C) for 10 minutes (mashout) to improve lautering. Vorlauf until runoff is clear and collect wort into the kettle.

5. Sparge with enough water at ~170°F (77°C) to collect about 6.5–7.0 gallons (24.6–26.5 L) of wort in the kettle (accounting for boil-off) — target pre-boil gravity around 1.044–1.048. Adjust total water to finish with ~5 gallons (19 L) of beer after boil and losses.

6. Bring to boil

Bring the collected wort to a vigorous boil. Start the 60-minute timer when the wort reaches a rolling boil. Be vigilant for boil-overs during the first minutes of the boil.

7. Hop additions

At 60 minutes remaining add Northern Brewer hops (0.5 oz) for bittering. With 15 minutes left in the boil add Fuggle or East Kent Goldings hops (0.5 oz) and the Irish moss or Whirlfloc tablet if using. Do not add additional late hops; the cream ale is lightly hopped for a subtle English hop character.

8. End of boil

At the end of the 60-minute boil, shut off the heat. Total boiled wort volume should be about 5.5–6 gallons depending on evaporation — target original gravity (OG) ~1.045–1.050.

9. Cool the wort quickly to yeast pitch temperature. Use a wort chiller to bring temperature down to 66–68°F (19–20°C). If you cannot chill quickly, place the kettle in an ice bath and stir to expedite cooling.

10. While wort cools, sanitize a fermenter and aerate your cooled water or sanitizing solution. Once cooled, transfer the wort to the sanitized fermenter, leaving trub behind in the kettle. Top up to 5 gallons (19 L) with boiled, cooled water if necessary to reach target volume.

11. Measure gravity to confirm OG. Adjust if necessary (a small addition of DME or water can correct gravity).

12. Pitch yeast once wort is at 66–68°F (19–20°C). If using dry yeast, rehydrate per manufacturer recommendations; for liquid yeast, create a starter for a healthy pitch if possible. Aerate the wort well (oxygenation improves fermentation for clean profiles).

13. Ferment at a controlled 66–68°F (19–20°C) for primary fermentation. Expect active fermentation within 12–48 hours. Allow 7–10 days for primary fermentation until activity slows and gravity approaches final expected range (FG ~1.008–1.012).

14. If desired, perform a diacetyl rest: raise temperature to 70–72°F (21–22°C) for 24–48 hours near the end of primary to help yeast clean up any buttery diacetyl compounds, then lower back for conditioning.

15. Cold crash the beer for 24–48 hours to help clarify (optional). Rack the beer to a bottling bucket, avoiding trub, and prime with 3.25 oz (92 g) corn sugar dissolved in 8–12 oz boiling water (cooled) to yield ~2.4–2.6 volumes CO2 for a crisp, lightly carbonated cream ale.

16. Bottle or keg: For bottling, fill and cap bottles. Condition at room temperature (65–72°F / 18–22°C) for 10–14 days, then chill and carbonate will develop. For kegging, carbonate to 2.4–2.6 volumes using CO2 at recommended pressures and temperatures, then lager or cold-condition at 35–40°F (2–4°C) for 1–2 weeks.

17. Before serving, chill the beer well and pour gently to achieve a fine creamy head. Serve at 40–45°F (4–7°C) in a pint glass. Expect a light golden color, soft malt sweetness, subtle corn adjunct smoothness, low-to-moderate English hop character, and a clean, fairly dry finish.