Ingredients with Measurements:
- 6 lbs. of pale malt extract
- 1 lb. of corn sugar
- 1 oz. of Cascade hops
- 1 oz. of Saaz hops
- 1 package of American ale yeast
- 5 gallons of water

Special equipment needed:
- Large pot (at least 8 quarts)
- Fermentation vessel (6-gallon carboy or bucket)
- Airlock
- Bottling bucket
- Bottles and caps
- Bottle capper

Step-by-step instructions:

1. Heat 2.5 gallons of water in a large pot and bring it to a boil.
2. Add the pale malt extract and corn sugar to the pot and stir until dissolved.
3. Add 0.5 oz. of Cascade hops to the pot and let it boil for 45 minutes.
4. Add 0.5 oz. of Saaz hops to the pot and let it boil for 10 minutes.
5. Remove the pot from the heat and cool the wort to room temperature.
6. Transfer the wort to a fermentation vessel and add the American ale yeast.
7. Seal the fermentation vessel with an airlock and let it ferment for 7-10 days at room temperature.
8. After fermentation is complete, transfer the beer to a bottling bucket and add 3/4 cup of corn sugar.
9. Bottle the beer and let it carbonate for 2-3 weeks at room temperature.
10. Chill the beer in the refrigerator before serving.


- Time:
Preparation time: 30 minutes
- Cooking time: 55 minutes
- Fermentation time: 7-10 days
- Carbonation time: 2-3 weeks
Temperature:
- Boiling temperature: 212°F (100°C)
- Fermentation temperature: 68-72°F (20-22°C)
- Carbonation temperature: Room temperature
Serving size:
- Makes approximately 5 gallons of beer
- Serving size: 12 oz.

Nutritional information:
- Calories per serving: 150
- Carbohydrates: 12g
- Protein: 2g
- Fat: 0g

Substitutions for ingredients:
- Pale malt extract can be substituted with 6 lbs. of pale malted barley and 1 lb. of cornmeal.
- Corn sugar can be substituted with table sugar or honey.
- Cascade hops can be substituted with Centennial or Chinook hops.
- Saaz hops can be substituted with Tettnang or Hallertau hops.
- American ale yeast can be substituted with British ale yeast or German lager yeast.

Variations:
- Add 1 lb. of honey to the recipe for a honey cream ale.
- Use different hop varieties for different flavor profiles.
- Add fruit extracts or spices to the beer during fermentation for added flavor.

Tips and tricks:
- Use a wort chiller to cool the wort quickly.
- Sanitize all equipment before use to prevent contamination.
- Use a hydrometer to measure the gravity of the beer during fermentation.
- Store the beer in a cool, dark place to prevent skunking.

Storage instructions:
- Store the beer in a cool, dark place.
- Beer can be stored for up to 6 months.

Reheating instructions:
- Cream ale should not be reheated.

Presentation ideas:
- Serve the beer in a pint glass or beer mug.
- Garnish with a slice of lemon or lime.

Garnishes:
- Lemon or lime slice

Pairings:
- Cream ale pairs well with grilled meats, seafood, and spicy foods.

Suggested side dishes:
- French fries, onion rings, or potato salad.

Troubleshooting advice:
- If the beer does not carbonate, check to make sure there is enough sugar in the bottling bucket.
- If the beer has a sour taste, it may be infected with bacteria.

Food safety advice:
- Sanitize all equipment before use to prevent contamination.
- Use a food thermometer to ensure the beer is at the correct temperature during fermentation.

Food history:
- Cream ale originated in the United States in the mid-1800s as a response to the popularity of lager beers.

Flavor profiles:
- Cream ale is a light, crisp beer with a smooth, creamy finish.

Serving suggestions:
- Serve cold in a pint glass or beer mug.

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Taste: Malty, Hoppy, Biscuity, Fruity, Crisp, Refreshing