Cream Ale Cream of Three Crops (Cream Ale)

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drummerguysteve said:
I usually brew early, but sometimes I'll squeeze a batch in after work when there's not much going on the next day, and I can sleep in.

This is a great recipe, but the syrup was dark as f***. I thought about throwing some water in and boiling, but then figured it would come out with WAY too much caramelized/melanoidin flavor.
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If your brewing after work, make sure you use the propane tank that is only a quarter full. :D
 
there have been a few questions about brewing this with Wyeast 2112, but I couldn't see any responses. Has anyone tried this? I am going to do it tomorrow, and will post results, I just thought I'd ask to see if anyone had feedback on the idea.
 
BierMuncher said:
Cream Ale Recipe

This is a very simple, inexpensive cream ale recipe that will get every BMC drinker in the room enjoying homebrew. So named because of the three different crops that go into the grist (Barley, Corn and Rice).

I brewed up 10 gallons of this and after kegging, bottled up a case to take to a family event (Mothers Day). Even my 78-yr old FIL, who is strict Miller Lite drinker, ended up having two pints. The chics dug it and we ran out well before the end of the evening.

The grain bill is cheap and in this case, you can use Minute Rice instead of flaked rice. No step mashing required. Simply combine the ingredients and follow a simple single infusion mash at around 152 degrees. I also mashed this for 90 minutes to get a highly attenuated beer. FG was 1.005...leaving a very dry, crisp beer with no noticeable graininess.

While this doesn't adhere to the strict beer laws, and I don't consider this one of my "craft" efforts, it is without a doubt the beer that I get the most "you really made this beer?" comments.

So if you've got some hard core "If it ain't Budweiser it ain't beer…" drinking friends…give this a try.

This beer clears up quickest of any of my recipes.

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=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 Williamette [5.20%] (60 min)
1.00 oz Crystal [3.50%] (60 min)
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Did you create this one? This is a great recipe. Everyone loves it. It's also the best base recipe I think I've ever found there's just so many possibilities with it. Just wanted to express my appreciation for this recipe as a whole or just using it as a base and customizing it. Thanks a lot. Last time I used Munich2, white rye,biscuit, and a bit of choc. Rye. Replaced the crystal w/simcoe & cascade, It was fantastic! Everyone loved it. Brew on my fermenting friend!
 
Biggest batch I've brewed to date! I was boiling 13 gallons in my 15 gallon keggle, and I'm glad I didn't put any more than that in there... and thank goodness I had a spray bottle! Yowza.

100_8058.jpg


Happily fermenting at 68F. :)
 
Brew this last sunday, still getting a few bubbles, but its almost done. Another week or two in the primary then off to the keg for the superbowl.
 
BierMuncher said:
Like wcarter1227 said...Notty is good. I generally use Safale-05 though.

A 90 minute mash will not extrude any flavors out of the rice hulls any more than a 60 minute mash would. I do it all the time. :mug:
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BierMuncher (and others)
Can I ask why you generally use Safale-05 vs Nottingham?

I have read that if you keep your ferment temp higher, say around high 60's S-05 is great... but if you can keep Notty at high 50's then Notty is even better?
Also Notty seems to clear better/faster, from what I have read and my very little experience.

Would appreciate your thoughts.

thanks in advance Kevin
 
Mine was bottled on 1/1/2012. I have been brewing since 1978, and this is easily and by far away, the clearest beer I have ever done. I'd post a picture, but it is just like all the others.
I had my buddy, who is a BJCP National level judge try it last night, and he only dinged me on one aspect of it, which probably has nothing to do with the recipe. He got some phenolics, which he said was probably pitching rate, and that is likely right. Anyway, he called my attention to the head retention a few minutes later, and said that it is very difficult with a cream ale, which made me bust my buttons. He also said it was a great beer for my first try, because there is nowhere for flaws to hide in this style. He's right about that too. This one will go into my permanent rep-it-twior. (Sorry about my french.)
 
I brewed this 11 days ago and fermentation took off within 12 hours. Im still seeing an occasional bubble. Once every 6-8 seconds. I usually wait until I see no bubble for at least a few days before I think about taking a reading. Usually I wait for at least 3 weeks.

This one seems to be fermenting alot longer that the rest of them Ive done.

What kinds of ferment times have you guys been seeing. Obviouslly there are alot of factors that change this, but on average how long.
 
mlyday said:
I brewed this 11 days ago and fermentation took off within 12 hours. Im still seeing an occasional bubble. Once every 6-8 seconds. I usually wait until I see no bubble for at least a few days before I think about taking a reading. Usually I wait for at least 3 weeks.

This one seems to be fermenting alot longer that the rest of them Ive done.

What kinds of ferment times have you guys been seeing. Obviouslly there are alot of factors that change this, but on average how long.
Click to expand...

The first time I brewed this beer I left it in the primary for 17 days, and in the secondary 5. I brewed my second batch 11 days ago too and still have activity in the airlock every couple of minutes. I will give it as much time as it needs, but for me most beers it's in the primary 14 days, secondary 7.

Update: Day 16 - Still active fermentation.... very slow, but she is just not read. I won’t transfer to secondary until there is no activity.
 
mlyday said:
I brewed this 11 days ago and fermentation took off within 12 hours. Im still seeing an occasional bubble. Once every 6-8 seconds. I usually wait until I see no bubble for at least a few days before I think about taking a reading. Usually I wait for at least 3 weeks.

This one seems to be fermenting alot longer that the rest of them Ive done.

What kinds of ferment times have you guys been seeing. Obviouslly there are alot of factors that change this, but on average how long.
Click to expand...

I didn't notice any unusually long ferment times. I have been using S-05 a lot, and it is finishing up in the usual time frame.
 
After 16 days and still an occasional bubble, I decided to crack the bucket open and take a look and do a gravity reading. It had a nice krausen, although it was gooeyer that normal. I pushed that aside and grabed a cupful, and took a gravity reading....

1.012

Capped it back up and moved it to a warmer spot in the basement, gave the bucket a gentle swirl and well see if it picks up a little.

I tasted the sample. I never like the samples taste, but this wasnt great. Tasted really yeasty and like corn.
 
Mine finished at 1.010, not as dry and as others have stated, but I transfered to secondary to cold crash with gelatine. Hope to keg it this weekend.
 
mlyday said:
After 16 days and still an occasional bubble, I decided to crack the bucket open and take a look and do a gravity reading. It had a nice krausen, although it was gooeyer that normal. I pushed that aside and grabed a cupful, and took a gravity reading....

1.012

Capped it back up and moved it to a warmer spot in the basement, gave the bucket a gentle swirl and well see if it picks up a little.

I tasted the sample. I never like the samples taste, but this wasnt great. Tasted really yeasty and like corn.
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Corn like; like in DMS?

I hope not. How long was your boil?
 
90 minute boil with the lid off, so I doubt its dms. Its in the secondary now trying to drop the yeast out of suspension. It was more yeasty that corn. But I definiatly could taste the corn. I geuss only time will tell.
 
mlyday said:
90 minute boil with the lid off, so I doubt its dms. Its in the secondary now trying to drop the yeast out of suspension. It was more yeasty that corn. But I definiatly could taste the corn. I geuss only time will tell.
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did you hit your mash temp? one time my mash was a little high and i tasted cornflakes for a while untill i kegged it.. afer that its like the nector of the gods :)
 
I cut this in half and needed to make a few adjustments to hit the style guidelines.
Increased the 2 Row to 7 lb.
Doubled the rice to 1 lb.
Cut the Willamette to .5 oz.
Left the Crystal at 1 oz. (effectively doubled)

Brewtarget gives me these numbers.
Cream of Three Crops - Cream Ale
================================================================================
Batch Size: 5.120 gal
Boil Size: 6.204 gal
Boil Time: 60.000 min
Efficiency: 70%%
OG: 1.049
FG: 1.012
ABV: 4.8%%
Bitterness: 18.3 IBUs (Tinseth)
Color: 3 SRM (Morey)

Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Corn, Flaked Grain 2.000 lb Yes No 80%% 1 L
Pale Malt (2 Row) US Grain 7.000 lb Yes No 79%% 2 L
Rice, Minute Grain 1.000 lb Yes No 70%% 1 L
Total grain: 10.000 lb

Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Crystal 4.5%% 1.000 oz Boil 20.000 min Pellet 9.5
Willamette 5.0%% 0.500 oz Boil 60.000 min Pellet 8.7

Misc
================================================================================
Name Type Use Amount Time
Whirlfloc Fining Boil 0.125 oz 0.000 s

Yeast
================================================================================
Name Type Form Amount Stage
Safale S-05 Ale Culture 1.000 qt Primary

Mash
================================================================================
Name Type Amount Temp Target Time
Conversion Step, 68C Infusion 3.125 gal 167.100 F 152.400 F 90.000 min
Final Batch Sparge Infusion 4.629 gal 176.270 F 165.200 F 15.000 min

Instructions
================================================================================
0) Add 2.000 lb Corn, Flaked, 7.000 lb Pale Malt (2 Row) US, 1.000 lb Rice, Minute, to the mash tun.

1) Bring 3.125 gal water to 167.100 F, 4.629 gal water to 176.270 F, for upcoming infusions.

2) Add 3.125 gal water at 167.100 F to mash to bring it to 152.400 F. Hold for 90.000 min.

3) Add 4.629 gal water at 176.270 F to mash to bring it to 165.200 F. Hold for 15.000 min.

4) Bring the wort to a boil and hold for 60.000 min.

5) Put 0.500 oz Willamette into boil for 60.000 min.

6) Put 1.000 oz Crystal into boil for 20.000 min.

7) Put 0.125 oz Whirlfloc into boil for 0.000 s.

8) Stop boiling the wort.

9) You should have 5.370 gal wort post-boil.
You anticipate losing 1.000 qt to trub and chiller loss.
The final volume in the primary is 5.120 gal.

10) Cool wort and pitch Safale S-05 Ale yeast, to the primary.

11) Let ferment until FG is 1.012.
 
was thinking about making this again as a "use up a bunch of leftover stuff beer" wonder how it would be with centennial or cascade
 
kjones said:
was thinking about making this again as a "use up a bunch of leftover stuff beer" wonder how it would be with centennial or cascade
Click to expand...

Looking through past posts, as long as you keep to the same IBU levels, it appears you probably could.
 
mlyday said:
I brewed this 11 days ago and fermentation took off within 12 hours. Im still seeing an occasional bubble. Once every 6-8 seconds. I usually wait until I see no bubble for at least a few days before I think about taking a reading. Usually I wait for at least 3 weeks.

This one seems to be fermenting alot longer that the rest of them Ive done.

What kinds of ferment times have you guys been seeing. Obviouslly there are alot of factors that change this, but on average how long.
Click to expand...

Nemleu said:
The first time I brewed this beer I left it in the primary for 17 days, and in the secondary 5. I brewed my second batch 11 days ago too and still have activity in the airlock every couple of minutes. I will give it as much time as it needs, but for me most beers it's in the primary 14 days, secondary 7.

Update: Day 16 - Still active fermentation.... very slow, but she is just not read. I won’t transfer to secondary until there is no activity.
Click to expand...

I just checked it again and still activity in the airlock. It has been 21 days. I'm sure it's due to the table sugar I added to the boil. No hurry on this, always be patient and don’t rush. My first batch is being served tonight at a dinner. The pairing is “Sea Food Cob Salad”, w/shrimp, crab, and lobster.
I also have a Black IPA going, so all is good. :mug:
 
Well I think ive created a dumper. This turned out really bad. Im sure with all the good reviews this gets, it was something I did wrong. I carbed this up this week and took a test yesterday. It was really really light, moreso than alot of the pictures Ive seen here.

It has very little taste, almost like carbonated water, I cant taste any grains or maltyness at all. Then at the end a corn aftertaste. Not intense corn taste, but definatly there. I dont need the keg right now, so Ill let it sit.

I have about a gallon of a bock that I havent drank in a while that was really malty, I might try to see if mixing the 2 in a glass might save it.
 
This recipe calls for minute rice and flaked corn. I searched. So I can use that minute rice in a box and corn meal? what was that about boiling the corn meal?
 
flyfisherwes said:
This recipe calls for minute rice and flaked corn. I searched. So I can use that minute rice in a box and corn meal? what was that about boiling the corn meal?
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See page 71 of this thread... Their may be others.

You need to gelatinize the starch so that the enzymes can convert it. Don't know how others would do it but I would take a 1/4 cup of the malt and add it and the corn meal to enough water to get it soupy( the malt will help it stay liquid). Boil it for 30 min and add it to THe mash after it's cooled. Keep in mind that the temps and volumes will jack with your temps if your doing an infusion mash.
 
flyfisherwes said:
This recipe calls for minute rice and flaked corn. I searched. So I can use that minute rice in a box and corn meal? what was that about boiling the corn meal?
Click to expand...

Yes, boil the cornmeal, making sure to stir constantly or it WILL stick and burn.

B
 
Just brewed this yesterday looks like its off to an awesome start! Og was 1.061 added cranberries to one of the carboys we'lll see how it turns out! Lol dunno where the picture of the flowers came from but hey flowers and beer eh?

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ForumRunner_20120204_190924.jpg
 
Bottled exactly 100 bottles of this yesterday.

The hydrometer samples tasted very good. Can't wait for this to condition and give it a try. I'm a fan of all beer styles, and I'm not about to let this "light" one go without trying it!

100_8225.jpg
 
BM, can you hook up an extract or partial mash recipe to this cream ale? I'm going to begin my second brew ever, which is your centennial blonde. I think that is a partial mash because I need to steep the carapils. Not even close to ag ready.

Thanks!
 
This recipe took third place in the 6A category at the 2012 Bluff City Brewers Extravaganza. Thanks to the OP for providing the recipe. I have another one in the fermenter now, and the ingredients for more.
 
well this was my second all grain brew..
I went with grits and instant rice for the second brew I hit gravity point pretty much spot on, however i did forget to add the rice into the mash until i was 15 minutes in.

Its been 20 days 12 in primary and i crashed outside for a few days now bottled for about 7 days. poped one in the fridge today to see what its like, BUT it tastes sour!!!!!

i taste a lot of corn sweetness, but there is a sour aftertaste in my mouth, is it still just green or did i mess something up.
 
I just brewed this last weekend and pitched it on a yeast cake with a AG of 1.041. I just checked it today, (only 6 days of fermentation), and the gravity is now 1.007! Should I give it another week, or go ahead and rack it to keg?
I have never had a beer finish up this quick!
 
hunmojo said:
well this was my second all grain brew..
I went with grits and instant rice for the second brew I hit gravity point pretty much spot on, however i did forget to add the rice into the mash until i was 15 minutes in.

Its been 20 days 12 in primary and i crashed outside for a few days now bottled for about 7 days. poped one in the fridge today to see what its like, BUT it tastes sour!!!!!

i taste a lot of corn sweetness, but there is a sour aftertaste in my mouth, is it still just green or did i mess something up.
Click to expand...

you know i brewed this twice - the first time it worked out well. The second time it ended up with a nasty sour apple taste. Not sure what the issue was, but it didn't go away for at least a month so i pitched it...
 
I am wanting to make this beer next weekend but I do not have any two-row malt or pale ale malt to work with, (no LBHS anywhere close to me within 90 miles). Thus, I was wondering if I could use Pilsen malt instead of pale ale, or perhaps 70% Pilsen and 30% Vienna seeing as how I have plenty fo these on hand. Any thoughts or suggestions? (next weekend will be my last open time to brew for 6 weeks and I really want to make this beer again.)
 
msa8967 said:
I am wanting to make this beer next weekend but I do not have any two-row malt or pale ale malt to work with, (no LBHS anywhere close to me within 90 miles). Thus, I was wondering if I could use Pilsen malt instead of pale ale, or perhaps 70% Pilsen and 30% Vienna seeing as how I have plenty fo these on hand. Any thoughts or suggestions? (next weekend will be my last open time to brew for 6 weeks and I really want to make this beer again.)
Click to expand...

Use pilsner, not Vienna. I made one similar to this recipe.
 

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