dumptrucksally
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What type of malt and grains make up a cream ale.. I'm trying to create a recipe for a cream ale.. any help..
dumptrucksally said:can i steep the grains or should i mash them??
and can the flaked corn be steeped or mashed?? I havent used either before..
dumptrucksally said:Can anyone help me out with an extract version.. I'm not up to AG yet!!!!
1 lb Lyle's Golden syrup.
...
Feedback?
Interesting. A touch of "Ole Speckled Hen" in your recipe eh?
I wanted to brew something light for the summer with what I had on hand, so I threw this together last night:
1/2 oz. Tettnang & 1/2 oz. Saaz (both at 60 minutes)
- 7 lbs 2-row
- 1 lb flaked corn
- 1/2 lb Caravienne
Mashed at 150, pitched a Kolsch yeast slurry I had from the previous week.
Not sure how it'll come out, but the first runnings were very tasty. I'll let you know in 3 weeks when I bottle it
What do you suppose the Minute Rice brings to the party?
This is going to be my second AG. Batch....Ed's Pale ale is #1, but it's still like 3 beers out on the schedule.
Also, why do you use the rice hulls?
Did I read that "Technically" this may not be a true Cream Ale?
Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. Any variety of hops can be used for bittering and finishing.
I don't know but that stuff tastes like caramel. I tossed a can in 5 gallons of cider to up the alcohol a little and found myself licking the can for all it was worth. Now that it is pretty much done fermenting I can't really taste it at all.What the hell else is in Lyle's anyhow? Seven bucks for the syrup seems pretty pricey compared with the low cost of inverting up some sugar.
I'm knocking together a cream ale loosely based on Biemuncher's cream of Three crops, except I will be brewing with:
6 lb of Six-Row
4 lb of flaked corn
1 lb Lyle's Golden syrup.
Dry Notty yeast, 30 IBU of hops, probably Sterling and Willamette or Tett.
I'll mash long and low for a really crisp beer, and ferment at 65F (I have a nice cold basement).
This should be ready for drinking at the July 4 family BBQ, where there are lots of BMC drinkers.
Feedback?
Yes, the Lyle's is tasty.
I brewed up the cream ale today. Details are on my blog. The brew day went really smoothly. Luckily, I remembered back to my extract days, and killed the burned before adding it to the boil. Scorched invert sugar does NOT sould like a tasty addition to my beer.
In Jamils book he subs the corn for rice.
4.75 lbs of pilsner
4.75 lbs of 2-row
1lb of flaked rice
.75 lbs of sugar
90 min mash at 149
90 min boil
1 0z liberty 60
.5 oz liberty 1min
WLabs California ale
Mashing at 149 is to create a light body right?
Just making sure I'm understanding that right.
Jamils' got a great cream ale. Its on tap at my house, and even I like it, and I'm usually into hoppy beers
oops, fogot the link: http://www.beerdujour.com/JamilsRecipes.htm
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