Codename : Mountain Portage Cream Alethorpe

For those who remember a bygone era of Kakabeka Cream Ale, this is not an attempt to emulate it, but rather pay hommage to the name by brewing a cream ale here at the Mountain Portage.


  • 1 lb 10 oz Golden Promise pale malt (2.4L)
  • 2 oz white sugar
  • 0.1 oz Sasquatch hops at 30 minutes
  • 0.1 oz Sasquatch hops at 15 minutes
  • 1/4 tsp Irish Moss (optional) at 15 minutes
  • 2 ml Nottingham dry ale yeast.

Vital Stats

BJCP Style : Cream Ale
Anticipated ABV : 5.1%
Anticipated IBU : 14
Anticipated SRM : 4

Pre-boil SG : 1.033
Original SG : 1.048
Target SG : 1.009
Brewhouse (in)efficiency : 69%

Brew Day

  • Prepare 6.1L strike water, 152F.
  • Add the milled grains and sugar to the bag. 
  • Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152F.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture.
  • Pitch the yeast to the carboy.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Store in a cool dark place for primary fermentation for 7-10 days.

Bottling Day

Brew Notes

  • Gravity readings were met, 5.1% ABV expected.
Ferment in the carboy for 7 days.

Brew day : 2-Jun-2023
Bottling day :