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Old 09-21-2010, 06:05 PM   #1
moneymanmike
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Default A Hello and looking for comments on a recipe

Hey everyone I am new to brewing but not to drinking . I have been lurking for sometime and love this site. I have 2 extract brews under my belt a APA and an Amber and I am working on my 3rd. I totally want to jump to all grain and kegging when funds become available to do so but I am happy with extract for now.
I have been working on a cream ale recipe and am looking for some comments on it.

5 Gallon batch 3 Gallon boil
6# Briess Pilsen LME
8oz Flaked Corn
8oz Muntons Cara-pils malt
8oz Flacked Barley
4oz Munich Malt

Hops
1oz Kent Golding @60
.75oz Saaz @ 30
.75oz Saaz @ 0

Yeast White Labs Cream Ale Blend

So what do you think?


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Old 09-21-2010, 06:13 PM   #2
Malticulous
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You need to mash the corn and barley and I doubt the munich has enough enzymes to convert them. Add a half pound of 2-row and steep it at 150 for an hour.

Still a cream ale is usually about 20% corn or rice. The best way to make one extract is to use rice extract. Corn extract is rare, but Williams has some that is 30% corn.

http://www.williamsbrewing.com/AMERI...BS_P942C99.cfm


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Old 09-21-2010, 07:05 PM   #3
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You can't convert the flaked adjuncts in an extract only recipe. You
need to do a partial mash to do that. The flaked barley doesn't really
belong in a cream ale, I've only seen it used in stouts. You can
substitute corn syrup for flaked corn, there is at least one manufacturer
that makes munich malt extract, but that really doesn't belong in a cream
ale either. This all-grain version has flaked corn and rice:

http://www.homebrewtalk.com/f62/crea...eam-ale-66503/

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Old 09-21-2010, 08:04 PM   #4
Malticulous
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If you were to use corn syrup you may as well just use corn sugar. Most corn syrups have added flavorings that you do not want in beer (unless you wanted a vanilla cream ale, I don't.) It's just a simple sugar that add little to no flavor and lightens the body.
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Old 09-21-2010, 08:46 PM   #5
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If you are like me and have more time to brew than equipment or money I have two suggestions:

http://www.homebrewtalk.com/f39/easy...ng-pics-75231/

http://www.homebrewtalk.com/f39/easy...ng-pics-90132/

After two batches I switched to partial mash as seen in the first link, and after three more I have switched to all grain 2.5 gal batches as seen in the second link. I only have one pot so I sparge a little bit differently, if you have the same problem I just pick up the bag after the mash, let it drain, and set in in a strainer above my wort and dump my sparge water through.

Either of these options will fix your problem with mash only grains.
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Old 09-22-2010, 12:26 AM   #6
moneymanmike
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Alright how about this simplified version?

5 Gallon batch 3 Gallon boil
5# Briess Pilsen LME
8oz Rice syrup solids
8oz honey malt

Hops
1oz Williamette @60
.75oz Saaz @ 30
.75oz Saaz @ 0

Yeast White Labs Cream Ale Blend

Do you think I should cut the hops down? to 1 oz @ 60 and 1 oz @ 30
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Old 09-22-2010, 04:17 PM   #7
Malticulous
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I'd double the rice syrup and add a half pound of corn sugar just to dry it out. I like cream ale close to 1.010 and never had extract attenuate that well. I'm only guessing the AA of your hops but I'd also only use .75 oz of Willamette at 60 to get near 20 IBU. The late additions are strong for a cream ale but will be good, just don't plan on winning a competition. Here is my calculations:
http://hopville.com/recipe/342797/cr...ract-cream-ale


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