Cream Ale Cream of Three Crops (Cream Ale)

[DavesNotHere]

Sounds like a brew session from h-e double hockey sticks. At least you got a batch out of all the chaos. You should totally dub it dog-snatched cream ale!! Im sure it'll be a great beer bro.

I actually kicked around the name "Dog Slobber," or some derivative with the word "cream ale."

When buying the ingredients, I purchased enough of everything for 11.5 batches accidentally. I bought 6lbs 2-row, but the 11.5gal amounts of corn, rice, and hops. When I had my flask replaced, i picked up another 6lbs 2-row.

I'll make this again next monday when I'm off work. Should be a better day.

 

[taintedplay]

has anyone done a 15gal batch? i want to put this in a sanke keg and so it would be easiest for me to brew 15 gallons at a time

what amounts for each ingredient should i use?

 

[Dhack61]

I have brewed this twice in 5 gallon batches. Once the original recipe and once with a sub of 1 lb of sugar and removed 1 lb of corn. IMO the original recipe is much better, better flavor and better balance of hops and sweetness.

Also in my setup I have seen large efficiency gains with small grain bills which puts the OG/IBU balance out of whack. So again IMO if your going to sub sugar for corn then up the IBU's to about 18-20 or at least measure your preboil gravity and adjust your IBU's accordingly to get the best balance.

 

[BierMuncher]

has anyone done a 15gal batch? i want to put this in a sanke keg and so it would be easiest for me to brew 15 gallons at a time

what amounts for each ingredient should i use?

Just ratchet up the ingredient list proportionately.

 

[DavesNotHere]

has anyone done a 15gal batch? i want to put this in a sanke keg and so it would be easiest for me to brew 15 gallons at a time

what amounts for each ingredient should i use?

Easiest way to do it, is divide in half, then multiply by three. The original post is for essentially 10 gallons bottled or kegged... so divide in half (10/2=5), then multiply by 3 (cuz 5*3=15)...

If you wanna use a program like beersmith/promash/wahtever, you can do that automagically...

Or, take the 11.5gal yield recipe, divide all of the ingredients by 11.5 to get the amount per 1 gal, then multiply by 15, because you're making 15 gallons...

The explanation is a lot more complicated than the actual math/practice of scaling up or down proportionately.

 

[DavesNotHere]

Interresting.. It's winter...so I have my my 2 carboys in my 38DD Mother of a fermentation chamber...and they're wrapped in an electric blanket (cuz my old ass house is cold).... I have a carboy with 5gal of a Raspberry wheat I made...and the 2nd has the Dog Slobber version of C3Cs....

I re-hydrated the S-05 yeast in approx 6oz of sanitized, boiled tap water..cooled to 70*F, pitched yeast in small flask... waited 20 minutes...pitched into 68*F wort...

The air lock's been bubbling for a day and a half, but haven't removed the blanket....Until tonight. The yeast cake on the bottom is all chunky... it looks as though it's made up of lots and lots of tiny little pebbles and rocks... It's not at all like the standard yeast cake "muck" pile we're all used to seeing. Any idea why it looks so different? When I transferred the wort from the brew kettle to the carboy, I filtered through a fine steel mesh screen... Most of the hop material was filtered out, and no other grain particles went into the brew kettle from the mash tun... Is it just a funky flocculation?

 

[Woodbury419]

Interresting.. It's winter...so I have my my 2 carboys in my 38DD Mother of a fermentation chamber...and they're wrapped in an electric blanket (cuz my old ass house is cold).... I have a carboy with 5gal of a Raspberry wheat I made...and the 2nd has the Dog Slobber version of C3Cs....

I re-hydrated the S-05 yeast in approx 6oz of sanitized, boiled tap water..cooled to 70*F, pitched yeast in small flask... waited 20 minutes...pitched into 68*F wort...

The air lock's been bubbling for a day and a half, but haven't removed the blanket....Until tonight. The yeast cake on the bottom is all chunky... it looks as though it's made up of lots and lots of tiny little pebbles and rocks... It's not at all like the standard yeast cake "muck" pile we're all used to seeing. Any idea why it looks so different? When I transferred the wort from the brew kettle to the carboy, I filtered through a fine steel mesh screen... Most of the hop material was filtered out, and no other grain particles went into the brew kettle from the mash tun... Is it just a funky flocculation?

I"M not sure why either, I didn't make this recipe but I had something similar. I used 1056 and it created pillars on the first 2 days before subsiding to it's normal routine.

 

[DavesNotHere]

I"M not sure why either, I didn't make this recipe but I had something similar. I used 1056 and it created pillars on the first 2 days before subsiding to it's normal routine.

I remember seeing someone post pictures of the little yeast stalagmites... That was weird... kinda started looking like the eagle nebula

 

[shadows69]

This makes a killer lager!! Added light candy syrup and used saaz hops instead of crystal. i used .5 6 row, S-23 lager yeast. All i can say is very smooth going from primary to secondary. Brewing another batch tonight, just going to skip the light candy syrup!:cross:
Many Thanks for this, has been my house brew!

 

[Nemleu]

I just added the sugar but made a 1000 ml starter. It turned out great!

6 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Corn, Flaked (1.3 SRM)
14.4 oz Rice, Flaked (1.0 SRM)
12.0 oz Sugar, Table (Sucrose) (1.0 SRM)
0.60 oz Crystal [3.50 %] - Boil 60.0 min
0.60 oz Willamette [5.50 %] - Boil 60.0 min
1.00 tsp Irish Moss (Boil 10.0 mins)
1.0 pkg Safale American (DCL/Fermentis #US-05)

 

[mlyday]

Made my first batch of this this weekend. Hoping it will be ready for the superbowl. Its pushing the timeline a bit, but fermentation started really quickly so hopefully it will be done soon. Im thinking 2 weeks primary a week in secondary with gelatin, and 2 weeks in the keg.

 

[edmanster]

Made my first batch of this this weekend. Hoping it will be ready for the superbowl. Its pushing the timeline a bit, but fermentation started really quickly so hopefully it will be done soon. Im thinking 2 weeks primary a week in secondary with gelatin, and 2 weeks in the keg.

Why so long? I've had this G2G in 4 weeks! 3 weeks primary 1 week keg.. First pour is a little hazy but after that it's clear!
Edit: Unless you plan on moving it around right before you pour it, that is!

 

[mlyday]

I like the set and forget method of carbing. Its just easier. I could skip the secondary and use the gelatine in the keg. Ive done that before, and that would give it three weeks in primary. Ive had bad luck trying to carb it up too fast.

 

[edmanster]

I like the set and forget method of carbing. Its just easier. I could skip the secondary and use the gelatine in the keg. Ive done that before, and that would give it three weeks in primary. Ive had bad luck trying to carb it up too fast.

I do the same for brews I really want to carb properly but for a party keg (wich I do alot) I do the 30 psi for 48 hrs then down to serving pressure untill tapped, usually 5 to 7 days all together

 

[Starderup]

I'll be kegging soon, but this was one of my last bottled batches. I let it stay in the primary for a month or a little longer. I could tell it was going to be wonderfully clear because right after bottling, they looked great. Tried one after one week, and it was already really nice.

 

[drummerguysteve]

I started brewing this last night, and had my biggest brewing blunder EVER.

I mashed, sparged, and started to heat my boil. I then came inside to watch TV with my wife, who apparently thought I was done. I fell asleep, and about 6 hours later, she woke me up to ask what that "bready" smell was. I ran out to the garage to find my 10 gallon batch reduced to about 2-3 gallons of vigorously boiling syrup. I basically made highly caramalized LME.

I'm glad I didn't burn down my garage! I'll probably never brew when I'm tired again.

 

[mlyday]

Did you just add some water and continue?

I started my batch at 2 in the afternoon. With a 90 minute mash and 90 minute boil this ended up a long brewday, when all the cleanup was done it was nearly 8pm.

 

[Chuginator]

Brewing this beer this weekend, full 11.5G as my first double-batch attempt, starting early, rain or shine.

 

[Nemleu]

I started brewing this last night, and had my biggest brewing blunder EVER.

I mashed, sparged, and started to heat my boil. I then came inside to watch TV with my wife, who apparently thought I was done. I fell asleep, and about 6 hours later, she woke me up to ask what that "bready" smell was. I ran out to the garage to find my 10 gallon batch reduced to about 2-3 gallons of vigorously boiling syrup. I basically made highly caramalized LME.

I'm glad I didn't burn down my garage! I'll probably never brew when I'm tired again.

Damn that's scary! Shake it off and start your brew day early! I always brew on the weekend, usually at 6:00 AM. I just brewed my second batch of CO3C. The first one went in a flash.....

 

[drummerguysteve]

I usually brew early, but sometimes I'll squeeze a batch in after work when there's not much going on the next day, and I can sleep in.

This is a great recipe, but the syrup was dark as f***. I thought about throwing some water in and boiling, but then figured it would come out with WAY too much caramelized/melanoidin flavor.

 

[mlyday]

I usually brew early, but sometimes I'll squeeze a batch in after work when there's not much going on the next day, and I can sleep in.

This is a great recipe, but the syrup was dark as f***. I thought about throwing some water in and boiling, but then figured it would come out with WAY too much caramelized/melanoidin flavor.

If your brewing after work, make sure you use the propane tank that is only a quarter full.

 

[drummerguysteve]

If your brewing after work, make sure you use the propane tank that is only a quarter full.

That's a great idea. Lesson learned!

 

[RussH]

there have been a few questions about brewing this with Wyeast 2112, but I couldn't see any responses. Has anyone tried this? I am going to do it tomorrow, and will post results, I just thought I'd ask to see if anyone had feedback on the idea.

 

[HolidayIF1488]

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.

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=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 Williamette [5.20%] (60 min)
1.00 oz Crystal [3.50%] (60 min)

Did you create this one? This is a great recipe. Everyone loves it. It's also the best base recipe I think I've ever found there's just so many possibilities with it. Just wanted to express my appreciation for this recipe as a whole or just using it as a base and customizing it. Thanks a lot. Last time I used Munich2, white rye,biscuit, and a bit of choc. Rye. Replaced the crystal w/simcoe & cascade, It was fantastic! Everyone loved it. Brew on my fermenting friend!

 

[Chuginator]

Biggest batch I've brewed to date! I was boiling 13 gallons in my 15 gallon keggle, and I'm glad I didn't put any more than that in there... and thank goodness I had a spray bottle! Yowza.

Happily fermenting at 68F.

 

[mlyday]

Brew this last sunday, still getting a few bubbles, but its almost done. Another week or two in the primary then off to the keg for the superbowl.

 

[haeffnkr]

Like wcarter1227 said...Notty is good. I generally use Safale-05 though.

A 90 minute mash will not extrude any flavors out of the rice hulls any more than a 60 minute mash would. I do it all the time.

BierMuncher (and others)
Can I ask why you generally use Safale-05 vs Nottingham?

I have read that if you keep your ferment temp higher, say around high 60's S-05 is great... but if you can keep Notty at high 50's then Notty is even better?
Also Notty seems to clear better/faster, from what I have read and my very little experience.

Would appreciate your thoughts.

thanks in advance Kevin

 

[emjay]

Short Answer? Notty is for British beers.

 

[Starderup]

Mine was bottled on 1/1/2012. I have been brewing since 1978, and this is easily and by far away, the clearest beer I have ever done. I'd post a picture, but it is just like all the others.
I had my buddy, who is a BJCP National level judge try it last night, and he only dinged me on one aspect of it, which probably has nothing to do with the recipe. He got some phenolics, which he said was probably pitching rate, and that is likely right. Anyway, he called my attention to the head retention a few minutes later, and said that it is very difficult with a cream ale, which made me bust my buttons. He also said it was a great beer for my first try, because there is nowhere for flaws to hide in this style. He's right about that too. This one will go into my permanent rep-it-twior. (Sorry about my french.)

 

[mlyday]

I brewed this 11 days ago and fermentation took off within 12 hours. Im still seeing an occasional bubble. Once every 6-8 seconds. I usually wait until I see no bubble for at least a few days before I think about taking a reading. Usually I wait for at least 3 weeks.

This one seems to be fermenting alot longer that the rest of them Ive done.

What kinds of ferment times have you guys been seeing. Obviouslly there are alot of factors that change this, but on average how long.