This receipe started life as Cream of Three Crops ALE
Then I converted it into a lager and almost braggot by adding 4lbs of honey & a touch of vanilla.
I also removed 1 oz of Crystal Hops to let the honey flavor come through better.
Changed yeast from Ale to Lager (Specifically a WLP820 White Labs Octoberfest/Marzen yeast). This yeast produces a very malty, bock like style. It keeps a lot of the malt flavor and produces a nice Pilsner like crispness.
So its basically Cream of 3 Crops Ale, that's now a Lagered almost Braggot..
Yes - 1L
Batch Size (Gallons):
Boiling Time (Minutes):
10 days @ 50-55 degrees
14 days @ 50 degrees
Lager 4-6 weeks & Bottle Condition
Time will tell..
6.00 lb Pale Malt (2 Row) US
2.00 lb Corn, Flaked
1.00 lb Minute Rice
1 oz Willamette Hops (60 Min)
2 lbs of Farmers' Market Unprocessed Honey (30 min)
2 oz Vanilla Bean Extract (True extract not synthetic) ( 5 min )
2 lbs of Farmers' Market Unprocessed Honey (Secondary)
1 oz LEMON PEEL (Secondary)
Did BIAB Method:
@ 152 degrees for 90 minutes w/ Mashout at 170 for 10 min (As per BIAB directions sticky)
After Mash out : Boil for 60 min at a low rolling boil
Add 2 lbs of honey to the last 30 minutes of boil.
Cool wort to 65 degrees and pitch a 1L starter.
Strain into primary.. ( not necessary.. but its something I do and helps clear the beer and a removes hops from wort)
Hold primary @ ~65 degrees until fermentation starts (~6-12 hrs).
Primary @ 50-55 degrees until it vent starts to slow down. ( ~1.020 Gravity reading ~3-5 days )
Bring 1 cup of water to boil
Add lemon peel
Once water turns yellow and peels plump up, turn off heat
Mix in honey and let cool to ~70-80 degrees
Add prepared honey to secondary and rack to secondary
Hold secondary @ 50 degrees (~14 days)
When @ ~1.020 taste for diacetyl. If needed, do a diacetyl rest.
Then drop temp gradually until at 35 degrees and lager for 4 weeks.
Bottle, allow to carb at room temperature and then store at cellar temps.