Cream Ale Cream of Three Crops (Cream Ale)

[Bdogg]

I just poured my first today and I have to say it starts off nice but then I'm hit with huge corn flavour.... I don't like it at all actually. I'm not being beer snobbish, I actually still drink bud or Molson at times, but this was too strong. I think for my next 5 gallon batch I'd cut the corn in half.

I really don't think it's DMS either... I did a 90min boil.

Weird. I have a sort of corn sweetness thing going on but it isn't by any means overwhelming and people really like it. I had excellent efficiency and ended up just below 6% abv, so I'm giving them more time in the bottle.

I used 5.5lbs 2-row, 2lbs flaked corn, 1.5lbs minute rice, mashed at 152 for 90 minutes, boiled for 90 minutes. OG 1.048, FG 1.003.

I feel like once I bring these back out of storage it's going to be in huge demand around here

 

[nealf]

The corn/DMS aroma/flavor faded with time for me.

 

[rawkstar]

This is my next brew!

 

[MeanGreen]

Ok was wondering if BM or anyone could help me on this

I made this AG 2 weeks ago. My OG was a bit high, around 1.050.

My mash temps was around 148-150.

I took a gravity reading a 2 weeks, it was at 1.010. I racked to gelatin in the secondary for 3 days then am cold crashing prior to kegging.
The recipe is as follows

6 lbs two row
2 lbs corn
14 oz lbs rice

I am targeting the 27th to drink this.

My problem is this. When i tasted the hydro sample it wasn't bad but i caught a green apple/cider tinge. In the past during my many failed batches I made a sour beer by not cooling wort down.

This one is by the book. over sanitized everything, immersion chiller to cool down etc etc.

Is my beer just a little green at 2 weeks, will it subside?

I am having a party on the 27th and its a homebrew coming out party, 4 drafts and a chance to change 40 peoples minds about home brewed beer. This one was for the BMC crowd, the most picky.

 

[GunnerMan]

I just made this beer an it is at 2 weeks right now. I don't think you should be tasting a cidery flavor in this beer at all from my past experience. What temp did you ferment at and what yeast did you use? It could just be a little bit of some esters.

Also could be Acetaldehyde which forms during ethanol creation and has a green apple/pumpkin taste that will fade with age. Can get excessive with warm fermentation etc.

If it got infected with acetobacter then you will get a rotten cidery flavor and smell.

If you pulled out all sanitization stops then I would guess it is just some acetaldehyde and not worry about it and age it cold for the next couple weeks. However if it is acetobacter your only choice now would be to pasturize immediatly and keg it or dump it.

I would wait for some more pro advice though

 

[MeanGreen]

I am leaning towards the esters as the cider flavor is not pronounced.

It was with Nottingham never got above 68 while fermenting

I really feel like I pulled out all the stops on the sanitation so I hope that its the just the esters. i just wont know i guess for a few more weeks

 

[GunnerMan]

Yeah thats what I would do too. If it is bacteria it will progress fairly quickly and you will know fairly soon.

 

[MeanGreen]

Ok i racked it to the keg today and will let it sit for another week then cold crash. this wasnt my original plan, however when taking a gravity sample i lost the stopper, thus forcing my hand

I held my nose tasting it again and there is no hint of any apple in the taste only the smell

so I am thinking esters and Acetaldehyde

is this what they mean "green beer"

 

[bendavanza]

Well against better judgment I threw caution to the wind and used this grain bill as a base for making a big sazz based lagerish thing, I brewed yesterday.
I used my portable RIMS for the first time and even used it to ramp up the temp as a mashout, for whirlpool and for CIP of the IC/kettle. I got almost 75% efficiency so I'm pleased.

Batch size 5 gallons
Boil size 7.4 gallons
Boil time 90 minutes
Grain weight 13.3 pounds
Efficiency 75%
Original gravity 1.064
Final gravity 1.008
Alcohol (by volume) 7.3%
Bitterness (IBU) 47
Color (SRM) 3.2°L
Yeast
26 dry grams
Dry
Fermentis Safale US-05

Grains/Extracts/Sugars
13.3 pounds
2 Row Base
37ppg, 1.5°L 8.5 pounds
63.9%
Corn (Flaked)
39ppg, 0.5°L 2.5 pounds
18.8%
Rice (Flaked)
38ppg, 0.5°L 1.8 pounds
13.5%
Rice (Hulls)
1ppg, °L 0.5 pounds
3.8%

Mash
90 minutes, 9.7 gallons



Boil

90 minutes, 7.4 gallons
Saaz hops
4.4%, Pellet 1 ounces
FWH

Willamette hops
4.8%, Whole 1.75 ounces
90 minutes (+0)
Saaz hops
4.4%, Pellet 1 ounce
15 minutes (+75)
Saaz hops
4.4%, Pellet 1 ounce
5 minutes (+85)
Perle hops
8.2%, Pellet 0.75 ounces
5 minutes (+85)
Spalter hops
2.6%, Pellet 0.75 ounces
5 minutes (+85)

 

[LKHA]

waht about caacade or Centennial for the hops have in bulk would like to use

 

[GunnerMan]

Cascade or Cent will be fine I am sure...this beer is so low hoped that you could get away with using anything. If I were to up the hops I think I would use something like cascade to give it a crisp and refreshing feel anyways.

 

[eastendershomebrew]

can i use a 60 qt kettle to brew this exact recipe?

 

[GunnerMan]

Don't see why not. Sounds about perfect

 

[Blindguardian]

Sorry if this has been ask before....

what would you recommend for the amount of time it should stay in the primary?

Also I bottle and would like to know how long this should say in the bottles before drinking?

So far this brew has been in the primary for almost a full 2 weeks but if leaving it in for one more week would help it taste better I will leave it there for one more week before I bottle it up.

 

[philrose]

I let mine go for 2 weeks and it was very clean. YMMV

 

[GunnerMan]

All beer will taste better with 'one more week' with maybe the exception of wheat beer. With that said I bottle after two weeks with this beer and it comes out good. I make CoTC because it is fast and drinkable so I am not gonna tie up valuable brewing space with it.

 

[illinoisbuck]

hey guys brewed this sat and undershot my water. ended up at 1.056. didnt have any water boiled to top off so left it at 4.5 gallons. anyone see any huge problem with this?

 

[GunnerMan]

Nah...I don't think you could do much to screw up this beer.

On a side note I have never boiled water before I use it for brewing in any situation, I don't think anything crazy is living in my water supply howevr YMMV

 

[Blindguardian]

finally got this brew into the bottles (Man I hate bottling). Anyway the fg got to 1.008 from 1.044 which gave me a ABV% of 4.67.
The sample tasted good and I hope this is a sign of things to come

 

[bendavanza]

hey guys brewed this sat and undershot my water. ended up at 1.056. didnt have any water boiled to top off so left it at 4.5 gallons. anyone see any huge problem with this?

You can always top off with water before bottling/kegging if needed, or just enjoy the extra strength. I have brewed this recipe scaled up to 7% abv and it's delicious (to me)

 

[431brew]

I racked mine to secondary last night after three weeks in primary to try to clear it up. Today I have little white puddles of something floating on top. I do not think it is yeast...looks kind of like mold. Not bubbling; just kind of a puddle or patch of thin, almost clear white stuff. I added AE to the secondary and it is the first time I ever used it. Could it be that?

I was extra cautious in sanitizing and cleaning everything because this is my first AG and I am hoping for a positive experience. Even if I had a problem, I do not believe that mold would appear this quickly. It had only been in the secondary for about 15 hours when I first checked it. What do you think? I will try to get a pic posted.

Thanks.

 

[431brew]

This morning the white spots have tiny bubbles in them, so what I was seeing was the start of a second fermentation. Looked a little weird last night when I posted, but I'm not as concerned this morning. My camera batteries are dead so never did get a pic posted.

 

[wcarter1227]

I just took a gravity sample from my batch that i brewed on 3/2/10. it went from 1.050 down to 1.010. I upped my hops from the original recipe to 26ibu. used 1oz of saaz and 1 oz of williamette in a 5.5 gallon batch.

Just have to say how amazing the sample tasted. Very crisp, dry, and bitter. Next batch I might down the hops a bit but overall I am very impressed.

Hopefully Ill get around to bottling this over the weekend. I post pics once its carbed up.

 

[eelpout]

Got first the first batch kegged up. Tastes great,, but has a killer haze to her though

 

[gmtech825]

heres my 5 gal version i want to try. what do you think?

5lbs 2 row
2lbs flaked corn
.5 flaked rice
.5 williamette 60 min
.5 williamette 20 min

us-05

OG: 1.039 (72% efficiency)
IBU:18

 

[BakerStreetBeers]

Just mashed in on my first batch of this. Hit 152 on the nose. Should be a perfect brewday. I took the day off work. I have 3 slabs of pork ribs to throw on the smoker later. It's a beautiful day in the driveway brewery. And the Giants home opener starts in a few hours.

 

[BakerStreetBeers]

Just had a (probably bad) idea while watching my wort come to a boil. Cream of 3 crops. 3 grains like one of my favorite beers -- Triple Karmeleit. Karmeleit is barley, wheat and oats. But it had me wondering what this beer would be like with a Belgian yeast. I did a couple batches of a Belgian Blonde last year that were delicious. Might have to try a batch with this malt bill sometime. Triple Crop Cream-eleit?

 

[impatient]

How does this 5 gallon batch look?

I witnessed the most insane hot break. It was like melted marshmellows 4 inches thick.
And check out the cold break material. I could not even filter it out as usual.

6 2Row
1 Maize
1 Flaked Rice

Mashed in @ 153 w/12 qts (went to town, was "suppose" to take 1 hour, took 3 hours, It was still 151 on the return)
Mashed out w/16 qts, Fly sparged very slow, took over an hour

90 minute boil
1 oz Mt Hood 6.7 @ 60
tsp Irish Moss @ 15

OG 1.053 (90% eff)
immersion chilled to 58 and pitched Nottingham

definitely very clear, but the taste is bad. Don't know what I did, something must have went wrong. I cannot even drink it.

 

[Blindguardian]

I just opened my first bottle of this last night and all I can say is that out of all the other recipes that I have tried here on these forums this is the best one by far! I will be making this one again!!

For all the bottlers out there here is what I done.

I bottled carbonated with 6 oz corn sugar @ 70ᵒ-75ᵒ F for 2 weeks than I cold conditioned for 2 weeks and this I would say came out tasting like it was commercial made. It is just one great tasting brew.
I also would like to let you know that I did build my own water using distilled water. If anyone would like to know the salt additions I added to build my water profile for this just let me know.
Thanks for the recipe!!

 

[Yooper]

Just had a (probably bad) idea while watching my wort come to a boil. Cream of 3 crops. 3 grains like one of my favorite beers -- Triple Karmeleit. Karmeleit is barley, wheat and oats. But it had me wondering what this beer would be like with a Belgian yeast. I did a couple batches of a Belgian Blonde last year that were delicious. Might have to try a batch with this malt bill sometime. Triple Crop Cream-eleit?

That sounds really good! If you ferment it at the high end of the temperature range, it might be a wonderfully fruity Belgian light ale. Please do it, and let us know how it comes out!