stpug
Well-Known Member
- Joined
- Nov 5, 2012
- Messages
- 3,808
- Reaction score
- 767
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.050
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 17 (tinseth)
- Color
- Pale Gold
- Primary Fermentation (# of Days & Temp)
- 14-21
- Additional Fermentation
- Fining should yield a very bright beer.
- Tasting Notes
- (see below)
Subtle grain/corn aroma with barely a touch of biscuit balanced with a gentle Hallertau-esque (Crystal) noble hop aroma. Flavor matches what's on the nose plus a light sweetness from the corn adjunct but with enough bitterness to keep everything in check. This is a pretty cheap beer to make and very easy to drink. It's also very flexible to changes, for example: Substitute the pilsner and munich for whatever brand your LHBS carries, and you can even swap out the carafoam for some carapils if you'd like.
If you prefer a slightly more prominent corn aroma and flavor then use flaked corn from your LHBS instead of the Quaker Instant Corn Grits.
Adjust the 45 minute hop addition amount (up or down) to match IBUS based on your hops alpha acid levels. It's important to keep your IBUs in-check in a recipe like this that wants to balance the bitterness so that a subtle sweetness shines through.
Batch Size: 5.25 gal
Boil Size: 7.06 gal
Estimated OG: 1.050 SG
Estimated Color: 4.2 SRM
Estimated IBU: 17.3 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 90 Minutes
5.50 lb Pilsner (Weyermann) (1.7 SRM) 60.3 %
2.25 lb Corn Grits, Quaker Instant (1.1 SRM) 24.7 %
12.0 oz Munich I (Weyermann) (7.1 SRM) 8.2 %
6.0 oz Carafoam (Weyermann) (2.0 SRM) 4.1 %
4.0 oz Victory Malt (Briess) (28.0 SRM) 2.7 %
1.20 oz Crystal Pellets [3.20 %] (45 min) 13.2 IBUs
0.50 oz Crystal Pellets [3.20 %] (20 min) 3.6 IBUs
0.50 oz Crystal Pellets [3.20 %] (2 min) 0.5 IBUs
1.0 pkg Nottingham Yeast [1 sachet]
Here's the brewsheet if you prefer:
Use rice hulls if you think you'll need them (2-3 oz) because of the corn, but I've never found corn to be sticky in a mash like wheat and rye can be - especially not the Quaker instant grits.
If you prefer a slightly more prominent corn aroma and flavor then use flaked corn from your LHBS instead of the Quaker Instant Corn Grits.
Adjust the 45 minute hop addition amount (up or down) to match IBUS based on your hops alpha acid levels. It's important to keep your IBUs in-check in a recipe like this that wants to balance the bitterness so that a subtle sweetness shines through.
Batch Size: 5.25 gal
Boil Size: 7.06 gal
Estimated OG: 1.050 SG
Estimated Color: 4.2 SRM
Estimated IBU: 17.3 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 90 Minutes
5.50 lb Pilsner (Weyermann) (1.7 SRM) 60.3 %
2.25 lb Corn Grits, Quaker Instant (1.1 SRM) 24.7 %
12.0 oz Munich I (Weyermann) (7.1 SRM) 8.2 %
6.0 oz Carafoam (Weyermann) (2.0 SRM) 4.1 %
4.0 oz Victory Malt (Briess) (28.0 SRM) 2.7 %
1.20 oz Crystal Pellets [3.20 %] (45 min) 13.2 IBUs
0.50 oz Crystal Pellets [3.20 %] (20 min) 3.6 IBUs
0.50 oz Crystal Pellets [3.20 %] (2 min) 0.5 IBUs
1.0 pkg Nottingham Yeast [1 sachet]
Here's the brewsheet if you prefer:
Code:
Recipe: Crystal Cream Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size (fermenter): 5.25 gal
Estimated OG: 1.050 SG
Estimated Color: 4.2 SRM
Estimated IBU: 17.3 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type %/IBU
5 lbs 8.0 oz Pilsner (Weyermann) (1.7 SRM) Grain 60.3 %
2 lbs 4.0 oz Corn Grits, White, Instant, Quaker (1.1 SRM) Grain 24.7 %
12.0 oz Munich I (Weyermann) (7.1 SRM) Grain 8.2 %
6.0 oz Carafoam (Weyermann) (2.0 SRM) Grain 4.1 %
4.0 oz Victory Malt (Briess) (28.0 SRM) Grain 2.7 %
1.200 oz Crystal Pellets [3.20 %] - Boil 45.0 min Hop 13.2 IBUs
0.500 oz Crystal Pellets [3.20 %] - Boil 20.0 min Hop 3.6 IBUs
0.500 oz Crystal Pellets [3.20 %] - Boil 2.0 min Hop 0.5 IBUs
1.0 pkg Nottingham (Danstar #-) [1 sachet] Yeast -
Total Grain Weight: 9 lbs 2.0 oz
Mash Schedule: Single Infusion, Batch Sparge, 1:1.50 ratio
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.07 qt of water at 162.5 F 150.0 F 60 min
Sparge: Batch sparge with 175.0 F water to reach preboil volume
-Ferment cool (56-62F) with notty if you can.Use rice hulls if you think you'll need them (2-3 oz) because of the corn, but I've never found corn to be sticky in a mash like wheat and rye can be - especially not the Quaker instant grits.
