Cream Ale batch two recipe

OK.  I’m about to brew a second batch of my cream ale.  Probably this evening, depending on how the day goes.  After letting this batch settle for a week or so in the keg, I started sampling it.  It has its ups and downs.  I love the color and the head on it.  Smooth and creamy, just like I was going for.  But there are two downs that need addressing.  First, there is very little carbonation past the head.  I would prefer a little bit of bubble in the beer too.  I’m thinking I can fix this with a little priming sugar as I put it in the keg this time.  Second, it’s WAY too hoppy.  Unless it is served very cold it has a bitter, hoppy aftertaste almost like an IPA.  Not what I was going for.  So I have adjusted the recipe below (in red).

Total cook time 60 min

Bring 5 gal of water to 170 degrees (does not need to boil to steep the grains)

Add:
1/2lb cara pils, cracked
(steep for 20 min)

Bring to boil

Add:
6lb dme Stir frequently, paying particular attention to just after the boil starts or you will have a foamover!

After 20 minutes, add:
.8 0z Columbus Hops (was 1.0 oz.)
(20 min cook)

After 40 minutes, add:
.25 oz Saaz Hops (was .6 oz.)
(10 min cook)

After 55 minutes, add:
.3 oz Saaz Hops
(was .5 oz.)
(5 min cook)

Cool to under 90 degrees rapidly (ice water bath)

Pitch 1 pkg. Dry Nottingham yeast (stir to dissolve)

Next;

Pour into primary fermenter: (I eliminated the priming sugar from this step)

Primary fermentation 7-10 days at 60-70 degrees

Rack to settling bottle for 2-3 days

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