Im gonna ferment at 64 for 7 days and 68 for 7. Starting low cause its Nottinham.
I am fermenting my second 12 gallon batch of this beer. I was a huge fan of this recipe, as was my brew partner.
I used S-05 yeast for both carboys last go around. This time I am doing things very differently.
This current batch I am using Wyyeast 2565 Kolsch yeast.
All of my glass carboys were tied up by other beers so I was left with my two buckets. The lids were missing, so I am currently doing an "open air fermentation". The two buckets are covered with clean towels draped over the top. Once the krausen dies down, I will rack them to my two 5 gallon carboys. Has anyone else done the open fermentation?
"Open" being determined by how strict of a guidance?
I guess I've always, (in these past 4 years of brewing) never fermented anything without an airlock on it. I plan one letting this go to the 7-10 day mark then transfer to glass with an airlock because I'm too weary of messing up a batch, even if this beer runs ~$20/12gallons
At 11 days in the bottle, the head dissipates quickly, but great flavor, color and aroma! Thanks Biermuncher for another great recipe! My niece is gonna enjoy her 21st bday with a case of this...View attachment 176808
Bottled my second batch of C3C last night and only got 7 six packs vs the normal 9. May have miscalculated the sparge water somewhat. Tasted awesome though. Any concern about over carbonation with 4 oz of corn sugar for priming, given a decreased yield by 144 oz?
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I'm brewing this tomorrow, it will be my first all grain brew and I wanted to keep it cheap and easy. I am brewing 10 gallons and dry hopping five of it with extra Willamette hops. I'm also using 3 pounds flaked maze instead of four because that's all that was available so I am adding an extra pounds of minute rice to compensate.
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I tried searching, but I can't find tasting notes other than "it's good"
Can someone point me to some tasting notes or provide some?
Thanks
I tried searching, but I can't find tasting notes other than "it's good"
Can someone point me to some tasting notes or provide some?
Thanks
Thanks for the tasting notes guys...
I brewed it a month or so ago. I did use regular rice (boiled) vs minute (to save money), and I came out a little over OGnot by much though.
I cold crashed it for a while. It wouldn't clear very well, so I did gelatin. This was my first time using it. Wow... It's amazing how well it works.
This beer is dangerous. Seriously... It's very clean tasting and light. I could drink it until I do dangerous things. "Hey hold my beer and watch this..."
I don't get any corn at all. I can see how this could win over a crowd of non beer drinkers or BMC drinkers because it's really light and gets you drunk.
I originally brewed this for my girlfriend who is part of a softball (beer league) team. I brought a keg of drop top once, and they all complained it was too heavy, but they downed it in minutes of course. The majority drink pabst, so this will probably be a good one for the games. It's cheap too, so that's important!
I'm brewing the centennial blonde tomorrow.
If you go to walmart or aldi or somewhere like it you can buy a generic minute rice that is very cheap.
should be real good for a ball game . This stuff is great outside on a hot day.
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.
View attachment 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)
Is flaked corn the same as the corn flakes breakfast cereal you can buy at the grocery store? Just curious. Also, for a five gallon batch, do I just split the recipe in half? Thanks!
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