Cream Ale / Creamy Head

[Sezbo]

A friend and I are looking to brew a Cream Ale something like Genesee Cream Ale produced by the High Falls Brewing Company. If anyone knows a good recipe please let me know!

Also, for anyone that has had Boddingtons, you'll know that the creamy head is arguably the best part. I would love to know if there is a way to obtain a head close to that caliber without the addition of a widget or the use of Nitrogen. Thanks for the help!

[HogieWan]

the nitrogen is the reason for that creamy head on Boddington's or anything else in those type of cans

[Sezbo]

Yeah thats what I was afraid of, I guess I was hoping for some miracle ingredient that would make that creamy head

[steveh]

Hmm, Cream Ale is named as such because of its mouth-feel, not necessarily its head or head retention. Adding a bit of wheat to the grain bill (just enough to make a difference, but not add flavor) helps with a big head.

The best Cream Ale I ever had (and was also a morning-after killer) was made with a majority of corn to get the body and flavor right.

S.

[BrewDog]

also, try a little flaked barley in your mash, or some malto-dextrin powder if you are doing extract.

[Sezbo]

sounds like a plan, i think im going to err on the side of fewer hops too, maybe ill get more of a sweet flavor rather than bitter.