Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Light Hybrid Beer > All-Grain - Popcorn Cream

Reply
 
LinkBack Thread Tools
Old 07-27-2010, 01:40 AM   #1
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,027
Liked 48 Times on 39 Posts
Likes Given: 47

Default All-Grain - Popcorn Cream

Recipe Type: All Grain
Yeast: US-05
Additional Yeast or Yeast Starter: T-58 at bottling
Batch Size (Gallons): 5.5
Original Gravity: 1.047
Final Gravity: 1.009
IBU: 20
Boiling Time (Minutes): 60
Color: 3
Primary Fermentation (# of Days & Temp): Until it's at FG
Additional Fermentation: My belly
Secondary Fermentation (# of Days & Temp): Until it's clear
Tasting Notes: A great summer thirst quencher.

7 lbs American 2-row Pale (2 SRM)
1 lb 12 oz POPCORN, (Yellow or white, hot air popped. After 2lbs popped and old maids removed.)
Mashed at 149F for 90 minutes

1 oz Willamette (4.5% AA) at 60 minutes
.5 oz Sterling (7% AA) at 10 minutes

US-05 rehydrated and then pitched at 59F. Temperature raised one degree per day until finished.

Two or three days after FG is reached raise the temperature to over 70F for a day or two.

Crash to under 40F in secondary (you could keg now.) When the beer is cold add two grams of Gelatin. (Put gelatin in small sauce pan with 1/2 cup water. Put on heat and stir it until it threatens to boil than add it to the top of the fermenter.) Let it sit until it is has cleared two to three days latter.

Bottle or keg. Carbonate to 2.7 volumes. (If bottling sprinkle 1 gram of dry yeast into the bottling bucket as the green beer racks. Stir it in well. Keep it at 75F for a week then it should be ready to be chilled and served.)

This recipe can be changed up quite a bit. About any bittering hop can be used. Sterling and Saaz are my favorite finnishing hops with it but any noble-ish hop would be great (Liberty comes to mind.) You can add corn starch in place of some two-row to dry the beer out more and make it even more BMC-ish (and possibly loose the finnishing hops to lower the bitternes even further.) I also really like to make the base a blend of Pilsner and six-row.



This pic was taken just over two weeks after it was brewed and about five days after it was bottled.

__________________

Last edited by Malticulous; 08-08-2010 at 05:06 PM. Reason: pics
Malticulous is offline  
 
Reply With Quote Quick reply to this message
Old 07-28-2010, 06:04 AM   #2
drummerguysteve
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Seattle
Posts: 586
Liked 5 Times on 5 Posts

Default


This sounds interesting... how does the popcorn flavor come through (or does it at all)?

__________________
drummerguysteve is offline  
 
Reply With Quote Quick reply to this message
Old 07-28-2010, 11:17 PM   #3
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,027
Liked 48 Times on 39 Posts
Likes Given: 47

Default


I'd describe it as Miller High Life like (but well hopped) with just a touch of toasted flavor to it. It come out just like the BJCP guidelines read, "faint malt notes. A sweet, corn-like aroma...neither hops nor malt dominate."

__________________
Malticulous is offline  
 
Reply With Quote Quick reply to this message
Old 07-29-2010, 12:33 AM   #4
drummerguysteve
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Seattle
Posts: 586
Liked 5 Times on 5 Posts

Default


Sounds interesting. I'll have to give it a try one of these days. Thanks for the recipe.

__________________
drummerguysteve is offline  
 
Reply With Quote Quick reply to this message
Old 08-08-2010, 12:26 AM   #5
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,027
Liked 48 Times on 39 Posts
Likes Given: 47

Default


I've made similar recipes with hominy grits and corn meal before, both as ales and lagers. I made another one today with polenta. Someday I'll have to try flaked corn.

__________________

Last edited by Malticulous; 08-08-2010 at 12:31 AM.
Malticulous is offline  
 
Reply With Quote Quick reply to this message
Old 08-08-2010, 04:36 PM   #6
drummerguysteve
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Seattle
Posts: 586
Liked 5 Times on 5 Posts

Default


Great pics. That beer is light!

__________________
drummerguysteve is offline  
 
Reply With Quote Quick reply to this message
Old 08-08-2010, 04:53 PM   #7
BlindLemonLars
Conqueroo Brew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BlindLemonLars's Avatar
Recipes 
 
Join Date: May 2007
Posts: 4,445
Liked 10 Times on 10 Posts
Likes Given: 31

Default


Just when I think I've seen it all...somebody proves me wrong! Did the popcorn continue to float like that, or did it eventually get saturated and melt into the mash? I wonder how the results differ from simply using flaked corn.

In any case, very interesting and creative. There are a couple guys in my club who would go crazy for this, they are always experimenting with household ingredients: breakfast cereal, matzoh, etc.

__________________
BlindLemonLars is offline  
 
Reply With Quote Quick reply to this message
Old 08-08-2010, 04:59 PM   #8
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,027
Liked 48 Times on 39 Posts
Likes Given: 47

Default


The corn sinks in as is soaks up watter. In the pic there was what was left from two 2 lb bags of popping corn, one yellow and the other white. It took up about 10 gallons of space after popping and smashing it into buckets. It lauters faster than all malt mashes do.

__________________

Last edited by Malticulous; 04-30-2011 at 06:48 PM. Reason: pic
Malticulous is offline  
 
Reply With Quote Quick reply to this message
Old 10-09-2010, 03:28 AM   #9
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,027
Liked 48 Times on 39 Posts
Likes Given: 47

Default


I've brewed up similar beers now with rice and corn off the cob (with cereal mash) and still I'd say popped corn is the best. Sometime soon I'll try flaked maize in a CAP.

__________________
Malticulous is offline  
 
Reply With Quote Quick reply to this message
Old 04-06-2011, 03:59 PM   #10
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,027
Liked 48 Times on 39 Posts
Likes Given: 47

Default


I entered this in the HBT comp. This batch scored 37 and took third pace in the west. It advanced to the BOS round.

This was a 4.25 gallon batch, 1.050 OG, 1.012 FG and 19 IBU

2.5 lbs Six-Row
2.5 lbs Belgian Pils
1.5 lbs Popcorn

.25 oz Magnum at 60 (90 minute boil)
.5 oz Liberty at 5

I used K-97. I really don't like it much. K-97 added more character than when I've used it before. Some people think it's Belgiany. With a cleaner yeast it probably would have scored better.

__________________
Malticulous is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Cream of Three Crops (Cream Ale) BierMuncher Light Hybrid Beer 2482 07-22-2014 11:08 PM
All-Grain - Cream of Saaz bendavanza Light Hybrid Beer 2 08-23-2010 03:02 PM
Partial - Kentucky Cream Ale The_Professor Light Hybrid Beer 6 07-15-2010 05:22 AM
Extract - All Hopped Up Cream Ale Hilbert Light Hybrid Beer 0 11-13-2009 08:11 PM