Cream Ale Cream of Three Crops (Cream Ale)

Correct!

 

Got another question. Would I be ok with a 60 minute boil or should I stick with the 90 minute boil due to using flaked corn (potential DMS)?

 

I personally see no reason for the 90 minutes. I would even go further and boil only for 20-30 minutes, while adjusting hop additions to hit desired ibus.

 

I boil my wort for 60' unless using pilsner malt. You would be fine at 60 I believe.

 

Brew day in progress went with adding some dme instead of extra rice. IBU’s will be closer to 19 with the cluster hops.

 

That’s what I would call a brew with a view! lol

 

Looks like the dog is prepared to stop any invaders.

 

Noble hops will be a fine hop for this beer. Hit that 14-IBU point and you'll be golden.

 

I wanted to beef up the abv and lighten the body a tad more via adjuncts. I have a ton of Magnum and Hallertau and was wanting an excuse to use it up. Figured since it called for a bittering addition only then Magnum hops SHOULD do the trick Mind eyeballing this and giving some input?

Brew Method: All Grain
Style Name: Cream Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.035
Efficiency: 70% (brew house)

Original Gravity: 1.045
Final Gravity: 1.010
ABV (standard): 4.62%
IBU (tinseth): 17.97
SRM (morey): 2.63
Mash pH: 5.77

FERMENTABLES:
5.5 lb - Pale 2-Row (61.1%)
2 lb - Flaked Corn (22.2%)
1 lb - Flaked Rice (11.1%)
0.5 lb - Rice Hulls (5.6%)

HOPS:
0.25 oz - Magnum, Type: Pellet, AA: 15, Use: First Wort, IBU: 17.97

MASH GUIDELINES:
1) Strike, Temp: 152 F, Time: 90 min, Amount: 2.6 gal
2) Infusion, Temp: 168 F, Time: 10 min, Amount: 1.1 gal
3) Fly Sparge, Temp: 168 F, Amount: 4.41 gal
Starting Mash Thickness: 1.25 qt/lb

YEAST:
White Labs - California Ale Yeast WLP001

 

I personally don't like the flaked rice flavor/taste imparted on the cream ale. Increase the base malt and/or flaked corn. Why the rice hulls?

By "lighten the body" mean drinkability wise or color wise?

 

I've never used flaked rice or flaked corn so this is a learning brew for me. I'm using rice hulls since the adjuncts are in the 30% range. I've moved from BIAB to a 3 tier setup and this will be my 5th brew on it. I'm not comfortable enough with this system yet to worry about stuck sparges so it's for insurance. For lighten the body I was under the assumption the corn/rice adjuncts were for making the brew a tad "crisper" (not sure if that's the exact word I'm looking for there but it's body I'm talking about and not looks). Now I did read a brulosophy article and it sounds like it may not make as large of a difference as I thought. It seems like it may clear easier though. Anywho this will be a learning brew and one to build up wlp001 slurry for the next brew

 

I brewed the base malt, corn and rice. Didn't use rice hulls. I have a eHERMs setup. No problems. I personally enjoyed the version I made without the rice more than the version with the rice. Just my preference.

Mashing at the lower end of the temp range will achieve the crisp you seek. Try 149F.

 

Funny story we were doing some house cleaning and I came across some minute rice (still good) so a buck or two saved there! Anywho I've been doing a TON of reading and will be building my own recipe but I do thank Biermuncher and Tobor 8thman for the advice!

 

Best yeast to use?

 

Only yeast I have ever used is wlp080, their cream ale blend, but any neutral style would suffice I think. Like wlp090 the super San Diego or even wlp001.

 

Curt stock I believe is the guy's name that did a podcast with Brad Smith about cream ales and he recommends 1056.

 

I moved this to a secondary fermenter yesterday. It's been in primary for 2 weeks. I know I know this doesn't need a secondary....Well I needed to free up a fermenter and I'm holding it there until I can cold crash/gelatin this. The clarity on this brew is insane btw! I tried this and just bottled Yoopers Fizzy Yellow Beer a few days prior. Have to say I'm not a fan of the Fizzy Yellow Beer. Now this Cream ale is darn tasty! The best way to explain it is if you made PBR an ale this is what you'd get imo. In other words this will be on normal rotation at the house

 

I used the standard Chico yeast 1056

 

Brewed up my second batch of this recipe (with a tweak or two) to break in my new system. Went well, ended up with a half gallon too much wort, so OG came in a little lower than I'd like, but I wasn't expecting perfection. Excited to have this on hand again!

 

Just Brewing this one up now.

5.5 lbs 2 row
2.5 lbs flaked corn
1 lb minute rice
Scoop of rice hulls

Currently Mashing at 152.

Using the following hops (because that's the only one that were close at the supply store.

.5 oz Fuggle @ 60min
.5 oz Mt. Hood @ 60mins

And I just realized it only have safale 04 left instead of 05. Hoping that's going to work out ok. Excited for the results.

This will be my first kegged batch. Been doing bottles forever, and they are such a pain in the butt to clean and sanitize every damn time I Brew a batch, so really looking forward to finally kegging

Any thoughts on the 04?

 

Looks great, can't wait to brew this!

 

If you’re an AHA member, you should submit this photo to their “brewing buddy” program. Each bimonthly issue they feature several Homebrewers who sent in a pic of their pet brewing with them, along with a short snippet about the pet. Yours is pretty epic compared to some I’ve seen.

 

For those who have made this and bottled it what was your level of CO2? Will be using corn sugar at bottling.

 

I'm about to do this and using S-04 too. I expect good things.

All the Best,
D. White

 

I always thought rice didnt really impart any flavors, only cheap fermentables to up the OG. Thats why bud uses it.

 

I guess it depends on the individual drinking. I certainly can taste the difference.

 

First pull after three days in the ukeg.



Second time brewing this recipe, with adjustments. Upped the corn from my last batch and subbed in palisade hops. Really really tasty. Love this recipe