EmptyVessel
Member
I'm excited for this one. I went with 7lbs 2 row,6 oz prisoner malt, 4 oz dextrose, and a box of instant rice, pitched my starter from my washed Nottingham. I'll let you folks know how it goes.
Sub for Willamette? LHBS doesn't have it.
Targeting this feller as my next brew.
2 questions.
How will 1056 fare? I've got a washed batch in the fridge I'd like to use if possible.
Sub for Willamette? LHBS doesn't have it.
I've done this one about half a dozen times. All with variations. my latest.....
this time used instant corn grits rather than the flaked corn.
The amounts of rice and corn are a very scientific ratio based on the size of the boxes at the grocery store. And the yeast, well it was getting old old so figured it would love a little taste of this. I usually go with s-05.
7 lbs 2-row
1.75 lbs minute rice
2.5 lbs corn instant grits
1 oz cascade (7.0%) first wort hop
wyeast english ale yeast. at 65 degrees
hit a nice 1.054 OG and it's happily bubbling away.
Here it is. Fermented on blackberries. SO TASTY. I'm in love. Still a very light beer, but you get a nice blackberry flavor come through. Looks like a light pink in the light. This is also only 3 days in the bottle... I couldn't wait. I'l try another bottle in a week and see how it is.
How did you rack it on Blackberries?
Would love to know your process, amounts, etc. Never tried this before and would like to give it a shot.
Thanks.
It looks very precise
What ever it takes to get the GRAIN BED to 170°F Don't go over.Brewing a 5.5 gallon batch this weekend for a group of Bud Light drinkers on April 9. My first time.
I batch sparge. Should my sparge water temp be ~ 185F?
Brewing a 5.5 gallon batch this weekend for a group of Bud Light drinkers on April 9. My first time.
I batch sparge. Should my sparge water temp be ~ 185F?
So nobody has any input on using flaked rice instead of instant rice, or first wort hopping this brew with extra hops and a shorter boil?
I use flaked rice as well as first wort hops with a 60 min boil. Been great to me so far after 8 brew sessions of this.
Folks. I'm a newbie (3 batches in) and want to try my hand at cold crashing and gelatin to get this sucker as clear as glass. I also want to do it in primary as I've read it's do-able. Here is what I think I know - someone please correct me if/where wrong.
1. Going to let it sit in primary for 14 days (regardless of if the fermentation is done after 5 days - bulk aging.
2. On day 15 I'm going to put it in my beer fridge at 38 deg.
3. On day 17 I'm going to add gelatin (1/2 tsp to a 1/2 pint of water, rest 15, slowly heat (but don't boil), pitch)
4. On day 20 rack to bottling bucket and bottle.
Please confirm the above looks good - also am I going to have a problem with carb? Will it just take longer?
In my experiences, this beer clears up just fine in the fridge pretty quickly without any gelatin.
Cream Ale .
View 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
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)
I just brewed the 5 gallons, and then used 1 can of blackberry pie filling in a 1 gallon carboy and racked on top of that. I then kegged the other 4 gallons of the original.
Brewing a 5.5 gallon batch this weekend for a group of Bud Light drinkers on April 9. My first time.
I batch sparge. Should my sparge water temp be ~ 185F?
Just an update. Some may remember I brewed this and then fermented a gallon on blackberries (guess it hasn't been that long). Scored a 39 at a local competition this past weekend with it.
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