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Cream Ale Cream of Three Crops (Cream Ale)

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k-brews

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Would this work well for a fast turnaround beer using Nottingham? Trying to have something for an event in 2 weeks besides the Centennial blonde I have on tap. I would be kegging/force carbing
 

catdaddy66

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Yes. Perfect choice...
Would this work well for a fast turnaround beer using Nottingham? Trying to have something for an event in 2 weeks besides the Centennial blonde I have on tap. I would be kegging/force carbing
 

Immocles

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Agree ^

I just made a batch with notty and loved the results. My ferment time is always 18-21 days due to my work schedule, but I feel like it was crystal clear and ready to drink well before that.

Funny enough, I'll be repitching a jar of yeast from that brew into a centennial blonde at some point!
 

lapolvora

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It's been a while since this post.. but have someone tried this extract recipe? just looking for an extract version for wife wishes.

thanks in advance
 

lapolvora

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I tried to sift threw some of this for an extract version (I use to brew all grain but moved to a condo and space is limited) with no luck so I decided to make a 5 gallon one for myself using beersmith. Going to buy the ingredients on my way home and brew this up in following days.

2.5lbs flaked corn
.6lbs flaked rice
3lbs pale malt
Steeped 30mins @152F

4.5lbs extra light DME

.5oz Willamette (60mins)
.5oz Crystal (60mins)
Irish moss

Safale S-05 yeast

OG: 1.042
IBU: 13
this post I mean
 

z-bob

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What other hops are people using in this? (I have skimmed through the thread and seen a few) Mt Hood ought to be a good one. Also Sterling... And I have a lot of German Tradition hops that should work.

But one I really wonder about is Columbus (a.k.a. CTZ) -- a single addition at about 20 or 30 minutes to achieve 14 or so IBU, then no flavor or aroma hops after that. Would that totally overpower this beer? I have brewed a cream ale before using Sorachi Ace with a very light hand and that was good.
 

dwhite60

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Just put this together.

3.0 gallons, SG 1.042

3.0 lb. 2 row
1 lb cornmeal
4.0 oz. Caravienne
4.0 oz. white wheat malt.
1/2 teaspoon gypsum
1/2 teaspoon salt
1/2 teaspoon Irish moss 15 minutes before end of boil.

Mashed at 148-149F for 90 minutes.

Amarillo, 0.5 oz @ 25 minutes, 0.5 oz. steep at flameout. Should be about 16.3 IBU.

Whole pack of US-05.

Wanted a little more flavor than rice would have added so used Caravienne and white wheat.

Cereal mashed the corn meal with 4 ounces of 2-row. Interesting experience but won't ever do it again. Serious pain in the backside.

All the Best,
D. White

Just had the first of these. Corn definitely comes through.

I've found it's very easy to over hop these lighter beers. Hopefully this will lighten up some with aging. I've read Amarillo can be intense. Sure seems to be.

All the Best,
D. White
 

gunhaus

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What other hops are people using in this? (I have skimmed through the thread and seen a few) Mt Hood ought to be a good one. Also Sterling... And I have a lot of German Tradition hops that should work.

But one I really wonder about is Columbus (a.k.a. CTZ) -- a single addition at about 20 or 30 minutes to achieve 14 or so IBU, then no flavor or aroma hops after that. Would that totally overpower this beer? I have brewed a cream ale before using Sorachi Ace with a very light hand and that was good.
I have been brewing this beer sine BM first posted it, as long as you stay in that 14 IBU range your fine regardless of which hop. I have gone over 20 IBU with both English and Noble hops and it was fantastic beer. I have done all centennial and all cascade and all northern brewer. It is a pretty flexible beer, much like BM's blonde. Relax, have fun and experiment.
 

dwhite60

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Would this work well for a fast turnaround beer using Nottingham? Trying to have something for an event in 2 weeks besides the Centennial blonde I have on tap. I would be kegging/force carbing
You get this done? Turn out okay?

All the Best,
D. White
 

k-brews

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You get this done? Turn out okay?

All the Best,
D. White
Yes! It turned out good. It still tasted a little green but that was to be expected. I have been tasting a little sample each day to see how it changes and it is definitely getting better with age but it worked perfectly for what I needed
 

dwhite60

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Yes! It turned out good. It still tasted a little green but that was to be expected. I have been tasting a little sample each day to see how it changes and it is definitely getting better with age but it worked perfectly for what I needed
Thanks for sharing! Glad it's worked out.
 

tnbrewer371

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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 Willamette [5.20%] (60 min)
1.00 oz Crystal [3.50%] (60 min)

Ive made this beer many times, however I’m wondering what people would think the resultant changes would be if you use Pilsner in place of the two row?
 

KYBLUE

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Wow, I searched back through this thread to find where I had posted appreciation of the OP and a celebration of my first all grain brew. It was on Dec 31, 2017. I only brewed one more batch before life got complicated.

Here it is two years later and I am returning to the hobby with another 2.5g batch of this fine brew to enjoy via my portable kegerator.

Perhaps this round I finish the keezer and gear up to larger batch sizes to fill it.

Thanks again to BM for the recipe
 

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NitrogenWidget

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building my list of brews to get done for summer.
this will finally make it as i've got more fermenting capability and more kegs.

Think i'll use some harvested notty and just enough CTZ to get 15 ibu just because I have a lot of hops and want to use what I have on hand before buying more.
I've been using CTZ as a substitute for most 60 min. hop additions and they still come out fantastic.
 

NitrogenWidget

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shelves were bare of instant rice and instant grits.
must be a lot of people brewing this beer.
 

moreb33rplz

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Currently chilling my first attempt, used corn meal and rice after a cereal mash, new territory for me. Excitement! Excitement!
 

walker111

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Brewed this yesterday for the first time. I do double batches . Was a great brew day and got started early around 8 AM . I followed recipe to a tee and only change was with hops adding 1 oz crystal and 1.4 willamette.
My fg was high at 1.055 when it called for 1.04. Preboill alone was 1.04. Only thing I can think is I have been adjusting my crush more and and this brew calls for collecting 14.3 gallons and I only collected 13. My kettle is 15g so anything close to 14 g pushes it!!!!
I also noted filling my fermonsters was slow even with a pump and plate chiller. I usually put my hops in bags but this time with only 2.4 oz hops I threw them in the boil. I guess my chiller must have been plugged some as it usually pumps the wort over fast. No big deal. My wort was not clear but it will clear up in time . I did flush my chiller good to get rid of the hop residue .

Beer one has 051 and beer 2 us-5. Sitting in basement room at 18. Will keg one in a few weeks and let it condition in keg. I expect it to be a great beer. I brew the Cent. Blonde mentioned here all the time and is my most popular amongst friends .
Will report back after first pint!!!
 

TBryerton

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I found there to be too much corn for my pallet. Second iteration replaced 1lb of corn with white wheat. Really good crushable summer beer.
9B3136FD-95D4-4144-8AA9-88CEA220DB0B.jpeg
 

ten80

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I like experimenting too much to brew the same recipe twice, but I've found that this is a really great base recipe to try out various adjuncts and hops.

I have swapped out rice for flaked barley, added flaked oats (Cream of FOUR crops), and have also used malted wheat instead of corn. I plan to try this recipe with unmalted wheat and unmalted barley soon.

For hops, I have used Perle, Loral, and Sterling, all with nice results. My next iteration will use cascade, Amarillo, and sorachi ace. I like this recipe with about 30 IBU for a strong bitter finish.
 

walker111

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Mine is sitting now for 11 days and is quite cloudy in the fermonsters . I recall seeing some pics here and they were so clear. I will ride it out. I don't do a secondary but will for one of these beer if it looks really cloudy in a few more weeks .
 

walker111

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Yeah the pics early in the thread show clear fermenters early on. My crush was tight so more flour creating some cloudiness. I will be patient and keg one after 3 weeks.
 
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