OP
OP
...This beer is truly a Cowboys Beer
Cheers to you
It's always good to know we've reached a new beer drinking population.
Cream Ale Cream of Three Crops (Cream Ale)
- Thread starter BierMuncher
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It's always good to know we've reached a new beer drinking population.
Jonnio
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Well I brewed this up yesterday as one of the beers to serve at my super bowl party. I will post back with the results.
Overall a pretty uneventful brew day. I had read some people say their efficiency stunk, so I did a 1/2 batch with 6.5 lbs pale, 2 lbs corn, and 1 lb of minute rice. I am not sure exactly what my efficiency was since nothing lists minute rice, but it was somewhere in the low 70s yielding 5.5 gal at 1.045 into the primary.
Two things I did learn - 1) I need more runnings for a 90 minute boil. I was almost a gallon low even after doing over 7 gallons pre-boil, so I had to add water to get my correct qty. 2) If this beer turns out to be one that I like I will do it in 10 gal batches. It requires so little work during the brew day, but takes so long due to the 90 minute mash and boil it really is best done as a 10 gallon recipe.
Overall a pretty uneventful brew day. I had read some people say their efficiency stunk, so I did a 1/2 batch with 6.5 lbs pale, 2 lbs corn, and 1 lb of minute rice. I am not sure exactly what my efficiency was since nothing lists minute rice, but it was somewhere in the low 70s yielding 5.5 gal at 1.045 into the primary.
Two things I did learn - 1) I need more runnings for a 90 minute boil. I was almost a gallon low even after doing over 7 gallons pre-boil, so I had to add water to get my correct qty. 2) If this beer turns out to be one that I like I will do it in 10 gal batches. It requires so little work during the brew day, but takes so long due to the 90 minute mash and boil it really is best done as a 10 gallon recipe.
BlackNotch
Well-Known Member
Just picked up the recipe today, along with Ed Worts Pale Ale for 48 bucks. I'll be keggin a Kolsch tomorrow and I'm debating on whether using the Kolsch yeast or the Safale 05 for the Cream Ale....hmmmm?
OP
OP
Go for the Kolsch. It's a great, clean fermenting yeast.
BlackNotch
Well-Known Member
I went for the washed WL029 and the starter took off in less than 24 hours...
Boiling away, I went for a 75 minute boil rather than the 90, I started with 7+ gallons and ended up with a tad over 5.
I had a hard time getting a gravity reading, my hydro gives a different reading every time...
...time to buy a refracto! I think it's a little high maybe 1.050ish.
Boiling away, I went for a 75 minute boil rather than the 90, I started with 7+ gallons and ended up with a tad over 5.
I had a hard time getting a gravity reading, my hydro gives a different reading every time...
...time to buy a refracto! I think it's a little high maybe 1.050ish.ThatFishGuy
Well-Known Member
hey all,
this question might have already been answered, but i didnt go through all 16 pgs...
Can you use flaked rice or does it have to be "minute" rice? im guessing the minute rice is modified in some way...
thanks,
Sam
this question might have already been answered, but i didnt go through all 16 pgs...
Can you use flaked rice or does it have to be "minute" rice? im guessing the minute rice is modified in some way...
thanks,
Sam
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
OP
OP
Flaked rice is absolutely fine. Minute rice is just more convenient for those who don't want to go to the LHBS for flaked.
They are great substitutes for each other.
TimSTi
Well-Known Member
Just ordered
6lb Pale Malt 2Row
2lb Corn Flaked
1lb Minute Rice
1oz Fuggles (60min)
1tsp Irish Moss (15min)
1pk Safale S-04
1tsp Yeast Nutrient
This will be my first AG brew. Plan on using DeathBrewer's Stovetop method. Can't wait!
6lb Pale Malt 2Row
2lb Corn Flaked
1lb Minute Rice
1oz Fuggles (60min)
1tsp Irish Moss (15min)
1pk Safale S-04
1tsp Yeast Nutrient
This will be my first AG brew. Plan on using DeathBrewer's Stovetop method. Can't wait!
ThatFishGuy
Well-Known Member
Man, not gonna lie that was the worst brew day i have had in a while. just about everything that could go wrong did....though i think the beer will be fine. i was missing temps left and right...and i kept on forgetting things. im a little rusty because i havent brewed in a while. I just did a SG sample and im at 1.011 and after tasting the sample i realiezed....i put in double the hops! I wasnt paying attention when converting from the original 10gal batch recipe to my 5 gal....and used the 2 oz of hops for my batch. its actually not THAT hoppy to me...but it kind of messes with the whole BMC thing. oh well, guess its a good thing i bought enough grain for 2 batches. and thank god for those hop prices coming down.
OP
OP
Straight out of the box.
Brewed this today for a Miller Lite only drinker today, and a test batch for my friends who are BMC only. Thanks for the recipe.
-Wally
-Wally
mrkeeg
Well-Known Member
Did this as my second-ever all grain (except had a manifold for lautering instead of a pop bottle, and an immersion chiller instead of a snowbank!)
I did a 5 gal batch, with slightly generous portions to make up for assumed beginners inefficiency. Used cereal mashed corn meal, minute rice, canadian 2-row, and some cluster to replace the Williamette hops.
A few highlights from the brew day:
-getting so excited about doing a cereal mash that I forgot to crush the barley before I added it. (Solution: pretended that barley didn't exist, added an extra lb, crushed this time)
-adding strike water... stirring... wondering why my grain is so dry ... only THEN noticing the the enormous pool of water on the other side of my cooler. In the future I'll try to keep my lautering valve closed for this step.
-Knocking apart my manifold on my second batch sparge, emptying a pound of grain into my pot (had to dump it all back into the cooler, go into the 170* mash with rubber gloves to fix the manifold.)
-Boiling over. Boiling over again. Rinse, repeat, rinse.
-Just now realized I forgot irish moss. Guess I'll do gelatin in the secondary.
- However... I got my final volume very close, and SG was about 1.047 .. so... woo hoo!
Update: kegged and served! Not crystal clear, even with gelatin, but pretty good. Tastes like a nice, light beer, though I have a bit of a sweet finish - might have mashed a bit too high. Gets good reviews so far though!
I did a 5 gal batch, with slightly generous portions to make up for assumed beginners inefficiency. Used cereal mashed corn meal, minute rice, canadian 2-row, and some cluster to replace the Williamette hops.
A few highlights from the brew day:
-getting so excited about doing a cereal mash that I forgot to crush the barley before I added it. (Solution: pretended that barley didn't exist, added an extra lb, crushed this time)
-adding strike water... stirring... wondering why my grain is so dry ... only THEN noticing the the enormous pool of water on the other side of my cooler. In the future I'll try to keep my lautering valve closed for this step.
-Knocking apart my manifold on my second batch sparge, emptying a pound of grain into my pot (had to dump it all back into the cooler, go into the 170* mash with rubber gloves to fix the manifold.)
-Boiling over. Boiling over again. Rinse, repeat, rinse.
-Just now realized I forgot irish moss. Guess I'll do gelatin in the secondary.
- However... I got my final volume very close, and SG was about 1.047 .. so... woo hoo!
Update: kegged and served! Not crystal clear, even with gelatin, but pretty good. Tastes like a nice, light beer, though I have a bit of a sweet finish - might have mashed a bit too high. Gets good reviews so far though!
dmaxweb
Well-Known Member
BlackNotch
Well-Known Member
I was thinking the same thing!
I tried my batch that was kegged on Sunday, and it's PDG for a few days on the gas. In the beginning I was a little worried, my samples smelled sour, and tasted horrible, and I was thinking it was infected. I used some washed Kolsch yeast from a previous batch, and thought for sure that was the problem. Is it normal for this recipe to taste sour during sampling?
i dont know how, but somehow my OG was only 1.024! thats with the 90minute mash and a 1/2lb of sugar added! i messed up and only used 1qt of strike water per pound of grain but i still must have messed up some other way also
BlackNotch
Well-Known Member
I'm trying this tomorrow, 6lbs of 2 row German pils, 1 lb of corn, 1.5 of rice. I'm using a combo of Hallertau and Tettnang for the hops. I'll post the results.
OP
OP
That would be okay. When I came up with this recipe it was in the middle of the hops shortage and Cascade were too precious to use on a non-APA. Do some calculations though and make sure 2 ounces doesn't push the IBU's up too high.
OP
OP
That's a beaut Clark....After 4 weeks aged.... Very clear, crisp, and tasty. Thanks B.M. for the great recipe!
Now I'm just waiting for the centennial blond to finish aging....
I see you like to keep a brew log.
Me too:
Brewing 20 Gallons of this today for my brothers bachelor party. I changed the malt bill slightly.
24 lbs Rahr Premium Pilsner
8 lbs Flaked Corn
2 lbs Flaked Rice
Bought SaFale us-05 this time...
I used wine yeast for one of my buckets last time and 1056 for the other.. the 1056 was awsome but the wine yeast was terrible. I may have to dump it... no more yeast experements for a while.
24 lbs Rahr Premium Pilsner
8 lbs Flaked Corn
2 lbs Flaked Rice
Bought SaFale us-05 this time...
I used wine yeast for one of my buckets last time and 1056 for the other.. the 1056 was awsome but the wine yeast was terrible. I may have to dump it... no more yeast experements for a while.
Heres the days end result!! 20 Gallons
OP
OP
Heres the days end result!! 20 Gallons
Sweetness....
Brewed this last night as the second part of my first AG and ended up short on volume.
I had 6.5 gallons or so of wort - almost filling the kettle, but boiled off so much that my carboy maybe has 4 gallons in it now. My gravity reading was around 1.020 at the end of the sparge as the pot filled up to the 6.5 gallon mark, so I assume trying to get more wort out for a second pot or adding water after the boil would hurt things - right?
It still looks yummy and I'm sure still drinkable, but will probably go quickly.
I had 6.5 gallons or so of wort - almost filling the kettle, but boiled off so much that my carboy maybe has 4 gallons in it now. My gravity reading was around 1.020 at the end of the sparge as the pot filled up to the 6.5 gallon mark, so I assume trying to get more wort out for a second pot or adding water after the boil would hurt things - right?
It still looks yummy and I'm sure still drinkable, but will probably go quickly.
ReverbbqBrew
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Brewed ten gallons a week and a half ago and now it's cold crashing. Already I'm amazed at how clear and dry it is. This is going to be way refreshing for the miller high life devotees in my life, and perfect with a bowl full of chili.
Right now Edwort's Haus Pale is my go-to beer to brew when I want something to perfectly compliment some competition chili. I think his and your cream of three are going to do battle on the ol' taps.
Respect to both of you master brewers. Thanks for the recipes.
Right now Edwort's Haus Pale is my go-to beer to brew when I want something to perfectly compliment some competition chili. I think his and your cream of three are going to do battle on the ol' taps.
Respect to both of you master brewers. Thanks for the recipes.
OP
OP
...mmmmmmmmmmmm....
chili.....
chili.....
Im fermenting a little cold on mine.. its in the 64-66 range. My wife wont let me raise the House temp to 70 just so I can get the beer temp to 68
