Cream Ale Cream of Three Crops (Cream Ale)

[BierMuncher]

This looks like a really tasty brew. I would like to try it just wondering about the flaked corn..... Is that special for brewing or can you buy it somewhere else? Also I am thinking of maybe only using fuggles because of how many I have on hand right now. How do you think it would be with 2oz at 60 mins?

Fuggles will work great. Flaked corn has been pre gelatinized and is unique to homebrewing. Stick with the ingredients listed (except the fuggles of course) and you'll be golden.

 

[bigred]

Alright, sounds good. I also plan on using notti since my brew supply doesn't stock s-05 or 04

 

[CharlosCarlies]

I also plan on using notti since my brew supply doesn't stock s-05 or 04

Good choice. I actually liked it a bit better w/ Notty.

 

[Darwin18]

I'll be brewing this one either tomorrow or Saturday depending on how far along my yeast starter is. This is the first time I'll be using a starter and I'm hoping to have some good results.

Hopefully this beer will be ready to be handed around to the family during Christmas.

 

[Bdogg]

Any idea if sterling hops (6.0%) would turn out well in something like this?... recently, the wrong hops were purchased for me by accident. Been looking for a use... I have 2oz. I read online that the flavor is a cross between saaz and mt. hood which is right by what I've read, but the acid % is higher.

 

[Darwin18]

Brewing this right now. Beautiful day for it too.

 

[Bdogg]

Brewing on Thursday, 5 gallons:
5.5lbs pale malt
2.0lbs flaked corn (finally found some... jeez)
1.5lbs minute rice
3oz. Crystal 80 (to bump the color juuuuuust a bit. Unless this sounds stupid)

1oz. Sterling 6.0% at 60min
0.5oz Sterling 6.0% at 15min
Nottingham yeast


Excited. This will be my 2nd AG... and for less than 10 bucks!

 

[kontreren]

I have brewed 4 batches of this now (slight variations) and all I have left is the few six's I set back on the shelf and the batch in my secondary. it goes fast. This brew was the first keg to pop at my very first beer festival and the crowd sucked down two more at the next festival. Now my friends are brewing this one. I only wish I could make this less citrusy. Each batch has a distinct citrus quality from the hops that I would like to tone down just a bit.

 

[BierMuncher]

I have brewed 4 batches of this now (slight variations) and all I have left is the few six's I set back on the shelf and the batch in my secondary. it goes fast. This brew was the first keg to pop at my very first beer festival and the crowd sucked down two more at the next festival. Now my friends are brewing this one. I only wish I could make this less citrusy. Each batch has a distinct citrus quality from the hops that I would like to tone down just a bit.

Glad to hear it's a hit and spreading around.
Maybe replace the Crystal hops with some Tett or hallertau will tone back the citrus that you're getting.

 

[don1]

I brewed this on 11-18 and just moved it to the secondary today. I had 10 gallons split between two carboys. One carboy had krausen to the top and the other only formed a ring at beer level.I did use blow off tubes on them.My original sg was 1.061 and now on the high krausen its 1.007 on the lower one its 1.013. I added some of the trub from the high krausen to the the slow poke and I hope that it drops my sg a little lower. I plan to serve it up for my superbowl/birthday party and try to convert some of my bmc friends Thanks BierMuncher for the great recipes.

 

[Shamrock28]

Who is a good source for flaked corn? What does anyone thing about using corn starch in place

 

[Pappers_]

Who is a good source for flaked corn? What does anyone thing about using corn starch in place

No. Corn starch and water make a paste. It's used to thicken sauces in cooking. It would be like using very finely ground flour instead of wheat malt.

Other than a lhbs or a online brew store, I don't know where you would get the corn. I got mine at the lbhs.

 

[Mirilis]

Who is a good source for flaked corn? What does anyone thing about using corn starch in place

Try Jimmy.. i hear he cracks corn... but I dont care!

 

[RCCOLA]

Who is a good source for flaked corn? What does anyone thing about using corn starch in place

Corn starch works fine in a mash. I've used it instead of flaked corn for some time now. It goes in like a marshmallow and then almost instantly dissolves- no thickening at all.

You don't have to take my word for it though. Just pick up a copy of "The Complete Joy of Homebrewing" by Charlie Papazian and read what he says about it.
He also has recipe called Amaizeing ale which uses 1lb. corn starch.

 

[Pappers_]

That is remarkable, I would never, after having used it in cooking, thought it would work in a mash- way too gummy. Thanks for sharing your experience! That's one new thing learned today

Corn starch works fine in a mash. I've used it instead of flaked corn for some time now. It goes in like a marshmallow and then almost instantly dissolves- no thickening at all.

You don't have to take my word for it though. Just pick up a copy of "The Complete Joy of Homebrewing" by Charlie Papazian and read what he says about it.
He also has recipe called Amaizeing ale which uses 1lb. corn startch.

 

[bigred]

So I'm brewing this on Sunday with my new AG set up. I just got 1 pound of Cascade, Northern Brewer, and US Goldings. What out of those would you guys suggest for this? I plan to hop to the same IBU as the recipe calls for. I'm going to use 2.2 lbs of flaked corn, how much rice would you suggest? Also, I plan on using 7.5 lbs of 2 row, and I'm using Notti re-hydrated.

 

[BierMuncher]

So I'm brewing this on Sunday with my new AG set up. I just got 1 pound of Cascade, Northern Brewer, and US Goldings. What out of those would you guys suggest for this? I plan to hop to the same IBU as the recipe calls for. I'm going to use 2.2 lbs of flaked corn, how much rice would you suggest? Also, I plan on using 7.5 lbs of 2 row, and I'm using Notti re-hydrated.

I'd save your Cascade for a hoppier recipe. Plus, it's just a bit too citrusy and that's not what this beer is about. I'd go with either the NB or the Goldings...whichever has the highest Alpha %. The hops in this beer are strictly for clean bittering.

 

[bigred]

I'd save your Cascade for a hoppier recipe. Plus, it's just a bit too citrusy and that's not what this beer is about. I'd go with either the NB or the Goldings...whichever has the highest Alpha %. The hops in this beer are strictly for clean bittering.

ok, My NB are 8.9%, so I only need .50 oz at 60 mins to achieve 15.2 IBU's. Does that sound right? To me it just seems strange to only have .50 oz of hops in a 5 gal batch. It's probably just in my head.

 

[waldoar15]

I'm brewing my third batch of this right now. My first keg of this is about ready to kick. I bottled the second batch for later.

 

[bigred]

Just an update on my brew. I brewed this using 8lbs 2 row, 2.25 lbs flaked corn, and 1.25 lbs minute rice. Mashed at 153 for 90 mins. I used .5 oz of NB 8.9%. The day went really smooth, and my OG was 1.051. It has been in the carboy for 8 days now and it is at 1.011. All the samples so far have been good and I can't wait to start drinking this one.

 

[bigred]

I am about to bottle this tonight. Just wondering how much you guys carbonated? Beer smith tells me to use about 5oz of sugar to achieve 2.6vols. How much do you guys use?

 

[BierMuncher]

I am about to bottle this tonight. Just wondering how much you guys carbonated? Beer smith tells me to use about 5oz of sugar to achieve 2.6vols. How much do you guys use?

If this beer has been fully fermented (IE - 3 weeks in an open fermenter), you could push the sugar up about 10 percent. This beer is more popular on the "fizzy side".

 

[bigred]

If this beer has been fully fermented (IE - 3 weeks in an open fermenter), you could push the sugar up about 10 percent. This beer is more popular on the "fizzy side".

Sorry, I'm not quite sure what you mean by 10 percent? 10 percent of what?

 

[Lilahblossom]

I used 1.25 cups. I like fizzy.

 

[Schlenkerla]

Sorry, I'm not quite sure what you mean by 10 percent? 10 percent of what?

5oz increased by 10% = 5oz x 1.10 = 5.5oz

Use 5.5oz to increase the carbonation, 6oz is not bad either.

 

[bigred]

Ok, thanks for the post. I ended up using just over 5oz of sugar. After I was done bottling, and there was a tiny bit of beer left in the bottling bucket, I took a small sample. It tasted quite cidery. Is this normal? I have had many other samples of my green beer, but never with the priming sugar in it.... could this make an off flavor before it's not fermented out? Or am I just being paranoid and this flavor will be gone after bottle conditioned for a couple weeks?

 

[Schlenkerla]

Ok, thanks for the post. I ended up using just over 5oz of sugar. After I was done bottling, and there was a tiny bit of beer left in the bottling bucket, I took a small sample. It tasted quite cidery. Is this normal? I have had many other samples of my green beer, but never with the priming sugar in it.... could this make an off flavor before it's not fermented out? Or am I just being paranoid and this flavor will be gone after bottle conditioned for a couple weeks?

Let it carbonate for about 3 weeks, then chill several, and taste one, let the others cold condition for several weeks. The aging once carbed is very beneficial. Cold or warm.

You are probably right in the taste being off, it needs to be cold and aged a bit longer.

 

[BierMuncher]

Ok, thanks for the post. I ended up using just over 5oz of sugar. After I was done bottling, and there was a tiny bit of beer left in the bottling bucket, I took a small sample. It tasted quite cidery. Is this normal? I have had many other samples of my green beer, but never with the priming sugar in it.... could this make an off flavor before it's not fermented out? Or am I just being paranoid and this flavor will be gone after bottle conditioned for a couple weeks?

A light grain bill like this can still be overpowered early on by the bittering hops. Like Schlenkerla said...proper aging and conditioning is the missing ingredient at this point.

 

[Bdogg]

Just brewed as follows:

5.5lb 2-row pale malt
2.0lb flaked corn
1.5lb minute rice

1oz. Sterling hops @ 60 minutes
Safale US-05 yeast

Mashed for 90 minutes at 151F. I batch sparged, one run for 90 minutes and then rinsed for 15 minutes with another 3.5 gallons of water.

started with 7.25 gallons and boiled down to 5.5. Took about 10 minutes longer than the 90 minutes to get it down to the right volume, but I boil on a weak ass apartment stove. It takes forever to get the damn thing boiling and then you get a weak rolling boil, which works, but takes longer. Cooled and strained, pitched at about 72.

OG is 1.048, which my calculator figures to be about 80% efficiency. I am excited about that, this is my 2nd AG brew, my first one was like 68%. So that's good.

Anyway thanks for the recipe. I'll be sure to note how it turns out. I pitched the yeast an hour ago and the airlock already has pressure, and the top 4" looks like it's clearing up a bunch already.

 

[Jbt]

I brewed a batch of this and have question.. I used notty insead and I mashed at 154. Original gravity was at 1.042, at 8 days in the primary it was at 1.015. I checked it again last night, which is ten days and it is still at 1.015. It does not seemed to be fermenting anymore. "No bubbles" Is this normal or is the mash temp to high? Just wondering because I am going to move it to the secondary this weekend and if its not going to go down any farther I may emzyme it.

Thanks