Naughty Cream Ale

Naughty Cream Ale is rated 4.8 out of 5 by 20.
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Feeling Naughty? Try our Naughty Cream Ale. This sexy brew exhibits a slightly sweet and malty flavor with a creamy body, and clean finish. The addition of flaked corn gives this beer a creamy head and mouthfeel that almost seems playfully naughty. So don’t be a prude – enjoy some Naughtiness in your life.

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    What You Get

    1 Can of Classic American Light Brewing Extract (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of BrewMax LME Pale

    1 Packet of Flaked Yellow Corn

    1 Packet of Pilsen Malt

    1 Packet of CarapilsMalt

    1 Packet of Hallertau Pellet Hops (1oz packet) 

    2 Hop Sacks

    1 Packet of Nottingham Yeast

    1 Packet of No-Rinse Cleanser

    For Fans Of

    Boddington's Pub Ale

    Genesee Cream Ale

    Brew Specs

    Flavor: Balanced

    Original Gravity: 1.047

    Final Gravity: 1.012

    ABV: 4.5%

    SRM: (Color): 2

    IBU: (Bitterness): 17


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract (you won’t be using
    this), then place the unopened can and BrewMax LME in hot tap water. 

    2. Add the grains to a Muslin Hop Sacks tying it closed.

    3. Using a measuring cup, pour 6 cups of water into your clean 4-quart or larger pot (Use just
    enough water to cover the grains). Bring your pot of water up to above 155 degrees F.

    4. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees.

    5. Carefully lift the grain sack out of the pot, and place into a strainer/colander. Rinse the sack
    over the pot with 1 cup of hot water each. Let drain. Do NOT squeeze the grain bag. Discard
    grain bag. 

    6. Place the pellet hops into the 2nd hop sack tying it closed, then trim away excess material.

    7. Bring the grain water to a low rolling boil, add in hop sack, let boil for 5 minutes, then remove
    from heat. 

    8. Open the can of Brewing Extract and LME and pour the contents into the hot mixture in your
    pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    9. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter
    this would be approximately 1 gallon of water. 

    10. Pour the wort, including the hop sacks, into your fermenter, and then bring the volume of the
    fermenter to mark 2 by adding more cold water. Leave the hop sacks in the wort for the duration
    of fermentation. (If you have a different fermenter top it off with cold water to the 8.5-liter

    11. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    12. Sprinkle the Nottingham yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 57° and 70° F (14°-
    21° C), and out of direct sunlight. Ferment for 14 days.


    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by TheOriginalJayZee from Nice cream ale This was my first attempt at a partial mash - heck, even my first attempt at anything beyond the standard HME refills. But, Mr. Beer delivered on making it fun and easy. I was a little skeptical about leaving the muslin sack with the grains in with the barrel for fermentation, but it did the trick. A fairly low carbonated brew, with a hint of creaminess over the pilsner base. Came out pretty close to my favorite cream ale Little Kings out of Cincinnati.
    Date published: 2016-09-05
    Rated 4 out of 5 by Will from I put strawberry in and my family loves it This is my first partial mash recipe. I don't typically care for cream ales. I don't like the creamy mouth feel with basic flavor. That being said, about a week into fermentation I took and soaked some diced strawberries in sugar for a day pureed them and put them in this beer to make a Strawberry Cream Ale. and my family loves this beer. My non beer drinking girlfriend loves this beer. I love this beer. The only reason I gave 4 stars is because I modded the recipe without trying the beer by itself first. I've already been told this is being made again though.
    Date published: 2017-07-17
    Rated 5 out of 5 by Bachs Brews from Great Cream Ale! I was excited to try this cream ale because I made Dad's Favorite Cream Ale and really enjoyed that one. My friends and family enjoyed it as well. So, when I first made this I was excited! Now that I've gotten to taste it, I was blown away. This cream ale had more head retention, more of a creamy backbone, and was smooth going down. I really think the added grains help this one. I have a few left that I'm excited to pop for spring/summer time!
    Date published: 2017-03-03
    Rated 4 out of 5 by TinMan from Distilled Water for Beer Distilled water is NOT recommended for home beer making. Please read Blog on "Water Choices".
    Date published: 2017-04-29
    Rated 5 out of 5 by Creamz from Instagram works! I follow Mr Beer instagram. I seen a few weeks back they posted about this beer it looked good in the phota so i HAD to try it. after 3 weeks conditioning i broke one open and man is it good. Smooth mouth feel great malt flavors. I truely enjoyed this beer. I recommend it to everyone if its your first partial mash. or first recipe.
    Date published: 2017-03-05
    Rated 4 out of 5 by Mythic from Good Brew I like it enough that I've now brewed it twice. Bottle conditioned at 70-72 degrees it takes a good 4 weeks to really hit the sweet spot. Of course that's my own taste others might enjoy after the suggested 2 weeks.
    Date published: 2020-03-25
    Rated 5 out of 5 by wl2bill from Nice Cream Ale This was my second partial mash recipe. Turned out great. Also my second time using Nottingham yeast . It adds a different character than the standard yeast One of my favorites so far..
    Date published: 2017-04-14
    Rated 5 out of 5 by PB Beer co from Best one yet Big fan of Boddingtons Cream Ale, so immediately drawn to this one and did not disappoint! The flaked corn really did add a creamy finish and a flavor where you know you are drinking a cream ale, but not too heavy at all. Unfortunately all beers moving forward will be compared to this one!
    Date published: 2021-03-26
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    My original gravity came in at 1.041, 0.006 lower. Is that ok? And how should my final gravity adjust? Thanks!

    Asked by: Thayseus
    It's common for the gravities to vary a little bit for a number of reasons, but you're still good. The final might end up a little lower too, and that's just fine. You're welcome to give us a call and discuss if you'd like to know more.
    Answered by: Mr Beer
    Date published: 2023-05-24

    Can anyone clarify when each ingredient is steeped and which are included during fermentation? Thanks 1 Packet of Flaked Yellow Corn 1 Packet of Pilsen Malt 1 Packet of CarapilsMalt 1 Packet of Hallertau Pellet Hops (1oz packet)

    Asked by: AC2446
    All of your grains will be steeped. The Hops are the only item that will remain in your fermenter during fermentation.
    Answered by: RobertMrBeer
    Date published: 2021-04-26
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