Croydon Cream Ale Clone?

[Fordiesel69]

https://www.beeradvocate.com/beer/profile/29021/84788/

Was drawn to the wierd artwork on the can, and low and behold this is the best cream ale I personally have tasted. Its balanced better than any cream ale to date.

Anyone know if there is a clone? Google turned up nada......

 

[Joe_K]

I don't know about a clone but they also brew a great Vienna Lager.

 

[Gnomebrewer]

There's enough information in that description to have a stab at a clone if you don't find a recipe that someone else has brewed. It sounds like a really dry beer (not what most homebrewers would go for):
For 5 gal at 75% efficiency:
2.5lbs 2-row
2.5lbs 6-row
1lb Flaked maize
0.5lb Munich malt
0.5lb sugar/dextrose
Mash at 154F
1/2oz cluster @ 60mins
1/2oz saaz @ 10mins
US-05 yeast

Should give about 1.040OG and 1.006FG for 4.4%ABV and about 12IBU.

 

[Fordiesel69]

Its actually far from being dry.......its right in the middle amazingly enough.

 

[Gnomebrewer]

Its actually far from being dry.......its right in the middle amazingly enough.

Hmm. It's listed here
http://neshaminycreekbrewing.com/beers/croydon-cream-ale/
as having an OG of 1.048 and FG of 1.016 (full bodied), and 4.2%ABV. With the inclusion of sugar in the ingredients, that's a very hard thing to do without using a low-attnuating yeast! Did you notice any sort of English style esters that might suggest an English yeast? I think it's unlikely, I just don't see how they can have that much residual gravity without low attenuation. Unless they add maltodextrin, but that's unlikely as well.

 

[Joe_K]

Hmm. It's listed here
http://neshaminycreekbrewing.com/beers/croydon-cream-ale/
as having an OG of 1.048 and FG of 1.016 (full bodied), and 4.2%ABV. With the inclusion of sugar in the ingredients, that's a very hard thing to do without using a low-attnuating yeast! Did you notice any sort of English style esters that might suggest an English yeast? I think it's unlikely, I just don't see how they can have that much residual gravity without low attenuation. Unless they add maltodextrin, but that's unlikely as well.

I've had it before, its very crisp. I think they use Cali Ale yeast.

 

[Fordiesel69]

It is not a clear filtered beer. Its a little cloudy. I am not skilled yet at detecting esters, and yeasts.

 

[Joe_K]

It is not a clear filtered beer. Its a little cloudy. I am not skilled yet at detecting esters, and yeasts.

They use a centrifuge. I had one last night in a pint glass, it was crystal clear.

 

[Joe_K]

...

 

[Fordiesel69]

I think I already know the answer, but has anyone ever called a brewery and expressed interest in homebrewing to get them to help with details? Looks like a fairly large brewery for this to work......

 

[popsicleian]

I think I already know the answer, but has anyone ever called a brewery and expressed interest in homebrewing to get them to help with details? Looks like a fairly large brewery for this to work......

I have done this several times. Some don't respond at all, some are willing to provide limited details, and some will give very detailed recipe information. I've had many more responses than non-responses--it never hurts to ask.

 

[Fordiesel69]

Did you typically call or email?

 

[popsicleian]

Did you typically call or email?

I usually email, but sometimes I'll ask in person if I'm there. I don't think I've ever done it over the phone.

 

[Joe_K]

I usually email, but sometimes I'll ask in person if I'm there. I don't think I've ever done it over the phone.

They were on BN's The Session.