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-   -   Cream of Three Crops (Cream Ale) (http://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/)

BierMuncher 05-20-2008 05:09 PM

Cream of Three Crops (Cream Ale)
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Cream Ale Recipe

This is a very simple, inexpensive cream ale recipe that will get every BMC drinker in the room enjoying homebrew. So named because of the three different crops that go into the grist (Barley, Corn and Rice).

I brewed up 10 gallons of this and after kegging, bottled up a case to take to a family event (Mothers Day). Even my 78-yr old FIL, who is strict Miller Lite drinker, ended up having two pints. The chics dug it and we ran out well before the end of the evening.

The grain bill is cheap and in this case, you can use Minute Rice instead of flaked rice. No step mashing required. Simply combine the ingredients and follow a simple single infusion mash at around 152 degrees. I also mashed this for 90 minutes to get a highly attenuated beer. FG was 1.005...leaving a very dry, crisp beer with no noticeable graininess.

While this doesn't adhere to the strict beer laws, and I don't consider this one of my "craft" efforts, it is without a doubt the beer that I get the most "you really made this beer?" comments.

So if you've got some hard core "If it ain't Budweiser it ain't beer…" drinking friends…give this a try.

This beer clears up quickest of any of my recipes.

Attachment 5581

Batch Size: 11.50 gal
Boil Size: 14.26 gal
Estimated OG: 1.040 SG
Estimated Color: 2.9 SRM
Estimated IBU: 14.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

12.00 lb Pale Malt (2 Row) US (2.0 SRM)
4.00 lb Corn, Flaked (1.3 SRM)
1.00 lb Minute Rice (1.0 SRM)

1.00 oz Willamette [5.20%] (60 min)
1.00 oz Crystal [3.50%] (60 min)

BierMuncher 07-09-2008 06:51 PM

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Originally Posted by Reverend JC View Post

My sisters wedding is in 4 weeks not the 8 i had thought it to be. I need a beer and not a Hefe. Will this bad boy be ready if i chill and the force keg 3 days before hand? needs to be ready by Aug. 10th.
That's plenty of time...I'm doing a batch this weekend for an August 2nd public event.

The corn/rice mix in this really clears very quickly.

I'd say...two weeks primary, rack to secondary with gelatin for 2 days (that's all it will take for 98% of the yeast to fall out)...then in to a keg and chill until the event.

That short stint in the secondary with gelatin will make a big difference.

Here's mine from last week after just 24 hours...notice you can see the imprint of the bucket behind the carboy.:
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BierMuncher 01-02-2009 01:47 AM

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Originally Posted by big bill View Post
...This beer is truly a Cowboys Beer

Cheers to you
It's always good to know we've reached a new beer drinking population.

Attachment 9045

BierMuncher 02-18-2009 10:13 PM

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Originally Posted by Jps7117 View Post
...After 4 weeks aged.... Very clear, crisp, and tasty. Thanks B.M. for the great recipe!

Now I'm just waiting for the centennial blond to finish aging....
That's a beaut Clark.

I see you like to keep a brew log.

Me too:

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BierMuncher 05-15-2009 10:53 PM

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Originally Posted by RCCOLA View Post
...Genuinely loved it so much that he told his wife he wanted a brewing starter kit for his anniversary gift.
Hooked another one!!
Attachment 11249

bendavanza 07-25-2009 01:38 PM

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10g's being racked to the keg!

BobG 03-20-2011 07:42 PM

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Here's my latest run of C3C.
I found some Forbidden Black Rice and subbed it for the flaked rice in the recipe.
I cooked the rice as directed and added it to the mash. I was hoping to get the color of the rice (dark purple) into the beer. Not so much. It's got a orange tinge but the head has a light pink color. The rice itself lent a nutty flavor that stands out in the beer. It's clean, clear, tasty and different. Thanks again for the terrific recipe!


pola0502ds 07-05-2011 01:55 PM

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Well, I brewed this batch yesterday and I would like to explain what happened and have someone please help me answer some questions I had.

1.) After I pitched the yeast, I came back an hour later to check on it and i noticed that my carboy looked like a black and tan. instead of the whole batch been a yellowish color, the bottom half was way darker than the top half. I did a 10 gallon batch and split it up between 2 carboys and both carboys looked the same. Does anyone know what this is? Why it occured and if this means I have a bad batch?? I thinking I burnt the wort some how?

After the yeast kicked it, it all mixed pretty well and i don't have the black and tan effect, the overall color is now darker than expected. When I was sparging, boiling, and chilling, the overall color was very light which is what I expected.

2.) I have a RIMS system and as soon as i mashed in and started to recirc, i got a stuck mash. I tried to back flow it 3-4 times but each time it got stuck. So instead of using my rims tube to maintain temp I just did a single infusion. I made sure I was at 152, put a lid on my keg and let it sit for 90 minutes. Anyway, this is the first time I used rice and corn. Is it typical to get a stuck mash on this type of brew? I didn't use any rice hulls and I'm thinking I should. My water PH was 5.4. Any advice?

update: below is a picture of it:

Paco 07-22-2011 05:17 PM

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Thanks a bunch for a great recipe! Here's a good shot at a split batch. That beer was ferment on WY Kolsch (2nd suggestion). The other half was ferment on US-05. The latest being my prefered so far. Also, I finned with gelatin for a good visual. Thanks again for that too BierMuncher!


PS: That's one very popular on my keg-o-rator.

diatonic 07-30-2011 06:30 AM

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One more pic. This beer is fantastic!

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