All-Grain - Cream of Three Crops (Cream Ale) - Page 3

homebrewer_99 · 06-08-2008, 06:48 PM

Looks good. The color is exactly what I get from my late addition batches.

Passload · 06-12-2008, 10:29 PM

Quote:

Originally Posted by BierMuncher

Give it a good long 90-minute mash to get a really dry, crisp beer.

90-min at 152? Can ya go a little bit higher 154? What will that do to it?

**BierMuncher** · 06-13-2008, 02:00 PM

Quote:

Originally Posted by Passload

90-min at 152? Can ya go a little bit higher 154? What will that do to it?

You could go higher. I find that the corn lends a bit of sweetness to the beer which is nice, but if you mash too high and end up drawing out more maltiness from the grains, it won't be a crisp.

I think 154 is fine though.

**Schlenkerla** · 06-15-2008, 03:27 PM

I made this last night. It had a rough start but ended up OK.

After adding my strike water the temp was too high. Had to add cold water. My calc for strike temps need to be redone. I've been measuring grain temps in the bag, but they are picking up heat from the preheated cooler. Simple fix is to take the grain out the fridge sooner.

I had to bump up the temp twice to stay 148-152F. I had 8.5lbs grain in a 12 gal cooler. I thinking sometimes it'll be better off using the 5 gal thermos cooler if the grain bill is smaller. The last two AG batches at 10lbs it wasn't an issue.

My efficiency was a surprising 91%!!! I aerated well, added the yeast, and within an hour I saw pressure in the airlock!!

Its going well now.

BTW - Even though I batch sparge, This time I vorloff/sparged at a slow rate. Mainly from BierMunchers suggestion, because of gummy corn & rice.

Passload · 06-15-2008, 05:35 PM

I made this on Sat. the 14th of June and it was just the perfect brew day. Every thing went to plan hit all the temps on target.
And I introduced a friend to the process. Right now it's bubbling away in the basement. This is the first time I have used corn or rice in a recipe. The yeast I used is WLP060, the smell coming from this thing is awfull.....but very satisfying.

Man I can't wait for this one.

BWRIGHT · 06-27-2008, 07:50 PM

BM, I'm hosting a charity golf tournament Aug. 3, which gives me about 5 weeks. Would this be ready to go by then, if I brew this weekend? I've got to provide something that every beer drinker could enjoy. This sounds like it is about as close to a crowd pleaser as I can get. Any suggestions?

**BierMuncher** · 06-27-2008, 08:27 PM

Quote:

Originally Posted by BWRIGHT

BM, I'm hosting a charity golf tournament Aug. 3, which gives me about 5 weeks. Would this be ready to go by then, if I brew this weekend? I've got to provide something that every beer drinker could enjoy. This sounds like it is about as close to a crowd pleaser as I can get. Any suggestions?

If you're kegging it's plenty of time.

If you're bottling, it would still be enough time with 20 days primary then bottle and hold at 70 degrees until one week out and chill.

May not be as crystal clear as kegged, but will certainly be enjoyed.

**Schlenkerla** · 06-29-2008, 04:00 PM

Today I racked this brew to the 2ndary after 14 days in the primary. $hit, I could drink this flat, warm and cloudy!!!

I'm gonna let this sit in the 2ndary another 2 weeks. Then bottle. I can tell right now this will be a real crowd pleaser!!!

What makes this great is its cheap & easy to brew. This & Ed's HPA could be summer regulars!!!

Thanks BierMuncher!!!

**niquejim** · 06-29-2008, 04:28 PM

I just recently(last night) had a chance to try an original BierMuncher bottle of this(thanks for sending one of these). This could please any crowd, beer geek to lite beer drinker, although for me I will probably up the flavor hops a bit when I make a batch

Passload · 06-29-2008, 08:19 PM

I just kegged this yesterday. Man was it good. I can't wait till this carbs up.

This has to be one of the cleanest and clearest beers I have made.

It's so light and crisp with great flavor.

I can't believe this is an ale.

Great recipe.

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