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Old 05-20-2008, 04:09 PM   #1
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Default All-Grain - Cream of Three Crops (Cream Ale)

Recipe Type: All Grain
Yeast: Safale - 05
Yeast Starter: Prior Slurry
Batch Size (Gallons): 11.5
Original Gravity: 1.040
Final Gravity: 1.005
IBU: 14.3
Boiling Time (Minutes): 90
Color: 2.9
Primary Fermentation (# of Days & Temp): 14 Days at 68 Degrees
Additional Fermentation: Kegged and chilled for 10 days

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.

clearestbeer.jpg


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

Ingredients:
------------
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)

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Old 05-20-2008, 04:16 PM   #2
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Looking BMC'ish. Waydago!

Where do you get "Prior Slurry" yeast?

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Old 05-20-2008, 05:46 PM   #3
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Looking BMC'ish. Waydago!

Where do you get "Prior Slurry" yeast?
It was an Safale-05 I harvested from a prior batch of something or other. I need to keep better notes...
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Old 05-20-2008, 06:44 PM   #4
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Cool. Thanks!

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Old 05-20-2008, 06:46 PM   #5
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I can see this benefiting from the 90 min mash to help dry it out, but what is the reason (if any) for the 90 min boil?

Trying to cut down my brew time so I don't have to hear SWMBO ask "are you don't yet?" every 15 min.

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Old 05-20-2008, 07:16 PM   #6
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I boil most of my beers 90 minutes for 2 reasons.

1) Better Hop utilization
2) Get rid of all DMS

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Old 05-20-2008, 07:32 PM   #7
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I boil most of my beers 90 minutes for 2 reasons.

1) Better Hop utilization
2) Get rid of all DMS
And...I find my lighter beers are just sort of "cleaner" tasting with a good long rolling boil.
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Old 05-20-2008, 08:23 PM   #8
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Do you mill the rice and flaked corn or just toss it in the mash?

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Old 05-20-2008, 08:27 PM   #9
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Do you mill the rice and flaked corn or just toss it in the mash?
Just toss it in. I usually add it last to keep the mucky stuff at the top of the tun. Doesn't really matter probably since I use a big scoop of rice hulls in all my recipes.
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Old 05-21-2008, 02:14 AM   #10
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How about a 5.5 gallon grain bill?

5.5 lbs two row
2.5 lbs corn
1.0 lbs rice

Least that what beersmith seems to like.....


Thanks,

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