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Old 11-16-2011, 06:02 PM   #1
jfr1111
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Sep 2010
Quebec, Quebec
Posts: 1,633
Liked 67 Times on 58 Posts


Recipe Type: All Grain   
Yeast: US-05   
Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.043   
Final Gravity: 1.006   
IBU: 18   
Boiling Time (Minutes): 60   
Color: 3   
Primary Fermentation (# of Days & Temp): 14 days @ 60F   
Tasting Notes: A good yellow fizzy beer with a touch of hop flavour   

RECIPE:

Sorry for the metric measurements:

0,50 kg Grits (1,0 SRM) Adjunct 12,50 %
3,00 kg Pale Malt (2 Row) US (2,0 SRM) Grain 75,00 %
0,30 kg Rice, Flaked (1,0 SRM) Grain 7,50 %
0,20 kg Sugar, Table (Sucrose) (1,0 SRM) Sugar 5,00 %

25,00 gm Goldings, US [3,90 %] (60 min) Hops 15,3 IBU
10,00 gm Goldings, US [3,90 %] (30 min) Hops 3,1 IBU

1 Pkgs Safale American (DCL Yeast #US-05) Yeast-Ale

Mash @ 151F for 90 minutes. I don't do a cereal mash for the corn. You can do one if you want, but I have found it unecessary. I fined this beer and cold crashed @ the 14 days mark and bottled the day after @ 2.8 vol.

TASTING NOTES:

Aroma: Light grainy malt aroma with a touch of generic fruityness. Sweet corn is pretty evident, but not vegetal in character.

Appearance: Clear, pale straw color. Produces a very fluffy almost marshmallow head that dies down to a ring in a few minutes.

Taste: Grainy malt and biscuit with a smooth and inviting corn sweetness. A touch of the Goldings hops in the finish adds to the smooth and creamy nature of the beer. The sugar dries it down further. No fruityness to speak of.

Mouthfeel: Light without being watery. High carbonation.

General tasting notes: Generic in the sense that it doesn't have that big WOW factor because of the style, but it is suitable to drinking in quantity. I wouldn't have any qualms serving this to any BMC drinker since it will be familiar, but it does have a bit more "substance" to it: the head is better and the taste is not as corny. The goldings hops I feel make this beer stand out with their smooth, distinct, but subtle character. A welcomed departure from the usual Hallertau.

And last but not least, a picture of the beer:


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Old 04-22-2012, 05:40 PM   #2
seatbelt123
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Sep 2011
Durham, NC
Posts: 391
Liked 18 Times on 17 Posts


Nice beer. Awesome scenery!!!

 
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Old 05-28-2012, 09:08 PM   #3
jwalker1140
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Sep 2011
Glendale, CA
Posts: 571
Liked 55 Times on 42 Posts


This recipe looks great. This weekend I'm going to brew a cream ale and I'm hoping for something that's more like a 'B' than 'MC'. Given that, would you still recommend I brew this 'as is' or should I up the amount of rice, perhaps swapping the rice and grits amounts? Also, should I bottle at my cold crash temp or should I bring it up to room temp, or does it not matter? Sorry for the noob question. Thanks!

 
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