Cream Ale Cream of Three Crops (Cream Ale)

[vbman29]

Just brewed this over the weekend. I split this into two carboys and tried Notty yeast in one and US-05 in another. I'm trying to grasp the differences in their flavor profile. The only thing that went wrong is I ended up with 12 gal instead of 10-11. This isn't terrible but it did lower my OG down to about 1.036. I should have boiled off another gallon.

 

[TrickyDick]

Hey,

Does anyone think I could substitute pilsner malt for the 2-row pale ale malt on this?

Thanks!

TD

 

[shadows69]

Hey,

Does anyone think I could substitute pilsner malt for the 2-row pale ale malt on this?

Thanks!

TD

Yes I use 2 row all the time. Works just as good.

 

[hs1149]

Brewed this one over the weekend. I did add 6oz German Wheat to the grits making it: Cream of Four Crops. I did a step mash 130 > 149 > 168. The day went smooth. Spit batch using WY1056 & WY1007.

The only difference I noticed from my regular routine & outcome was an enormous quantity of hot break in the kettle. It was my first beer using adjuncts. Could they the cause of the additional hot break?

 

[jakeasaur]

I love w1007 in this beer

 

[TrickyDick]

Yes I use 2 row all the time. Works just as good.

Yeah, the original recipe calls for pale ale (2 row) malt. I will need to order more, but I have plenty of Pilsner malt (also 2 row). Your post was a bit confusing. You've used pilsner malt? Thinking I'm just going to order more malt and save my Pilsner for something else.


TD

 

[drksky]

Just brewed a batch of my take on this recipe this morning.
5 gallon
7 lbs 2-Row
1 lbs Flaked corn
14 oz Minute rice
90 min. @ 152 (started out around 155, ended up at 149ish in my 5 gallon Igloo)
90 min. boil, 8 gallons into the kettle
.75 oz Cascade @60 min
.25 oz Cascade @10 min
US-05 pitched at about 65 degrees

But, holy crap! I got 5 gallons into the fermenter @ 1.056! Beersmith estimated OG at 1.046. I hit the estimated Pre-boil at 1.040. What the heck am I missing? Did I just get better efficiency than expected? BS says measured eff. of 87.7%!

What's really got me scratching my head is that I mashed in with 12 quarts, and did two batch sparges of 2.5 gallons each (one was a bit more, maybe 2.75) and I got 8 gallons out. How the heck does that happen? Checked my BK story pole and it's right on.

Numbers are all over the place. Maybe I'm just not measuring as carefully as I should.

Following up. 10 days of US-05 has this down to 1.012 making this a 6% Cream Ale. Yikes!

Hydro sample was pretty tasty, though.

 

[yewtah-brewha]

My follow up! I used s-33 yeast that was my only regret! it tastes great, but I feel like im drinking odouls! I figure my abv was at about 3.0% I can drink 6 of these or one of my normal beers if I want to feel the buzz! lol

the s-33 didnt ferment out like us o5 or thats what I think anyway, mayby the corn and rice had somthing to do with it.

 

[MarcusKillion]

My follow up! I used s-33 yeast that was my only regret! it tastes great, but I feel like im drinking odouls! I figure my abv was at about 3.0% I can drink 6 of these or one of my normal beers if I want to feel the buzz! lol

the s-33 didnt ferment out like us o5 or thats what I think anyway, mayby the corn and rice had somthing to do with it.

3% ? what was your OG ? It is not a big beer but I think , without checking , that it is 4.* % .Or maybe more .
If you get too much alcohol in this it would affect the flavor as it is so light . I bump mine up a bit usually with more rice but not too far .

 

[yewtah-brewha]

3% ? what was your OG ? It is not a big beer but I think , without checking , that it is 4.* % .Or maybe more .
If you get too much alcohol in this it would affect the flavor as it is so light . I bump mine up a bit usually with more rice but not too far .

dont have exact notes, but I think og was 1.045

 

[drksky]

dont have exact notes, but I think og was 1.045

1.045 is right around where it should be. Any idea what your FG was?

3% with an OG of 1.045 would make your FG 1.022 which would make it a really sweet beer.

 

[yewtah-brewha]

1.045 is right around where it should be. Any idea what your FG was?

3% with an OG of 1.045 would make your FG 1.022 which would make it a really sweet beer.

It is one of the sweeter beers Ive made, I love the taste, the fg was 1.09 I believe. I split the batches into two seperate fermentors, One finished earlier than the other.

I bottled one batch, kegged the other, but every time I pour from keg it was very cloudy, I racked from keg to a clearing vessel last night it was clear ontop, but lots of yeast in the bottom. I might add some orangepeel and coriander to it tonight and re-keg in a day or 2.

 

[Brewskii]

It is one of the sweeter beers Ive made, I love the taste, the fg was 1.09 I believe.

DAMN, Sam! I bet it was!



Edit: I think you forgot a zero. Most strong brews don't start as high as 1.090; besides, 1.009 for an FG is completely normal for this beer. I know; it's a typo -it was kinda funny that you said it was sweet. The sweetness will diminish with some cellaring. Give it a month and try it again if you can stand to wait.

 

[drksky]

It is one of the sweeter beers Ive made, I love the taste, the fg was 1.09 I believe. I split the batches into two seperate fermentors, One finished earlier than the other.

I bottled one batch, kegged the other, but every time I pour from keg it was very cloudy, I racked from keg to a clearing vessel last night it was clear ontop, but lots of yeast in the bottom. I might add some orangepeel and coriander to it tonight and re-keg in a day or 2.

1.009 is plenty dry and would put your ABV at 4.7, which is right on for the style.

I used US-05 and it finished at 1.012, but I don't think it's sweet at all. Although I started a bit high at 1.056.

 

[paperairplane]

I'm going to try this one this weekend with cornmeal and long grain rice, S05. I'm going to cereal it and then mash with 2 row. Let you know in a few weeks. I'm hoping to get this on tap prior to xmas.

 

[odie313]

Just brewed a 10 gallon BIAB batch of this today, unfortunately I had some problems along the way. First while grinding the grain, the mill decides to flip and dump about a cup of grain on the floor. Second problem, a 15 gallon kettle is not big enough for a 10 gallon batch. And finally; my mash temps were all over the place, from as low as 142 to high as 168. My pre-boil and post-boil OG were the same, 1.045. I'm hoping that there will be no effect, but it looks like from other threads this beer maybe getting dumped. I'll just have to wait and see how it comes out.

 

[shadows69]

I'm going to try this one this weekend with cornmeal and long grain rice, S05. I'm going to cereal it and then mash with 2 row. Let you know in a few weeks. I'm hoping to get this on tap prior to xmas.

I did 1 5 gallon batch with grits and 1 5 gallon batch with corn maze. Had 3 people try it and results were:
1 for the grits
2 for the corn maze

 

[drksky]

Opened my first bottle today after two weeks in primary and a week in the bottle. Carbed up nicely and it's darned tasty. Got a little raw corn flavor, but I expect that to fade a bit with some more bottle conditioning.

 

[MarcusKillion]

nice pic drksky . made me want a beer . That corn taste will fade in about 3 more weeks . It never goes away but blends in nicely . I think in the winter it would be better to use less corn as sitting around drinking is just not the same as drinking on a hot summer day on the patio or after mowing the lawn . You will notice the corn taste more when your not hot & thirsty .
glad you are enjoying your beer

 

[Brewskii]

Just brewed a 10 gallon BIAB ...
dump about a cup of grain on the floor....

a 15 gallon kettle is not big enough for a 10 gallon batch.....

my mash temps were all over the place, from as low as 142 to high as 168.

My pre-boil and post-boil OG were the same,1.045.


... I'm hoping that there will be no effect, .

I think I got coffee up my nose!

I seriously think it will be a fine beer as long as you watch your fermentation temps and you pitched a good starter for that 10 gallons, but not true to recipe for sure.
10 gal BIAB is a pretty big batch sorry to hear about the troubled brew day.

If the Pre-boil gravity and OG were the same, I'm gonna say you had trouble with the boil(?); if so, this sucker is going to be a DMS bomb. Cream of Creamed Corn!

EDIT; I just re-read and see the comment about kettle size. I'm guessing you were not able to boil aggressively. Wait it out but, I think you'll find you have too much creamed corn/cooked veg aroma in the finished product. If you keg you may be able to scrub it (DMS) out but you'll have to wait it out and see what it winds up like then decide if you want to go through the hassle.

 

[odie313]

I started the ferment at 64F for the first 12 hours then raised it to 68f. Its been fermenting away for the past four days. How exactly would I scrub the DMS out of the beer, if it does appear in the final product.

 

[shadows69]

DMS comes out in the boil. As long as you give it a rolling boil you should be OK.

 

[odie313]

I understand that DMS comes out in the boil. I was wondering how can it be taken out if I keg, like Brewski mentions in the post above.

 

[Brewskii]

I understand that DMS comes out in the boil. I was wondering how can it be taken out if I keg, like Brewski mentions in the post above.

DMS is volatile in beer and can be scrubbed out of by bubbling co2 through it in much the same way SMM is flashed in the kettle boil.

The way I would do it would be a sintered carbonating stone on the end of the pick up tube. Drop the keg pressure to zero, pressurize it through the stone and the blow it off, and repeat.

I don't keg so I have not done this myself but I know it can be done and I've seen it work in a pico brewery using large pressurized storage tanks.

I have heard Jamil Z and Tasty talk about it as well so I'm sure someone has a thread about it somwhere.

You can find out more about DMS/SMM here;
http://beersensoryscience.wordpress.com/tag/smm/

 

[shadows69]

Cream of three Crop made with Grits.

 

[paperairplane]

I'm going to try this one this weekend with cornmeal and long grain rice, S05. I'm going to cereal it and then mash with 2 row. Let you know in a few weeks. I'm hoping to get this on tap prior to xmas.

Just put this on gas last night. I note a little corn aroma, but not bad. Cold crashed in garage before kegging and it was clear as a bell. I used 1oz Halleratu at 60 and 1 oz at 5 mins to go. Tastes like flat Bud at this point. Mine's about 3.5%. Overall really happy for my first cereal mash - next time probably just go with flaked corn and rice. 2 weeks in primary was plenty of time.

 

[Babybatch]

I'm going to do a small batch of this soon as my first brew ever. I've seen quite a few comments regarding the use of gelatin to clear up the beer when kegging. I will be bottling the small batch. Is there any similar technique for clearing up a "murky" brew when bottling?

I'm considering cold crashing the 1 gallon jugs but I don't have a beer fridge and I'm afraid to use the regular food fridge for bacteria. - Is this concern warranted or can I cold cash in the food fridge?

 

[TrustyOlJohnson]

If you keep the airlock on it when it goes in the fridge, there is no risk of infection. Why the consideration for cold crashing?? After fermentation is complete, rack it to a bottling bucket, add the sugar and bottle. After a few weeks at room temp, you should have complete carbonation. Then if you keep it in the fridge, its cold crashed there this give you the option of keeping it at room temp as long as you want too, with sufficient yeast to work on the beer if anything needs to be cleaned up

 

[msa8967]

Has anyone tried brewing this recipe using White Labs San Fransico Lager yeast and fermenting in the 55-60 F range? My father in law is wanting me to try to make a more flavorful BMC style beer and has liked this recipe in the past but recently asked if there is any way to make it crisper.

 

[snowtires]

Has anyone tried brewing this recipe using White Labs San Fransico Lager yeast and fermenting in the 55-60 F range? My father in law is wanting me to try to make a more flavorful BMC style beer and has liked this recipe in the past but recently asked if there is any way to make it crisper.

Could try more carbonation. Sometimes that can be what BMC people are looking for. I drank american light lager once and it tastes a lot like club soda mixed with beer