Did using pilsen have similar/comparable results to using the pale ale malt? (ie, was there a noticable difference?)
Has anyone tried making with beer with White labs cream ale yeast? I have been thinking of trying this with BIAB on a my stove top for a 2.5 gallon recipe.
pkincaid said:I surfed through some of the pages, because I thought for sure someone had posted about what a decent trade off was for the flaked corn...I didn't come across it though. SO with that said, what's an alternative for flaked corn? Please and thanks guys.
Currently boiling away. Slight adjustments for what I have available here. Used cracked corn and rice prepared in a rice cooker and mashed together with Chinese malted Australian grown pilsner malt instead of 2-row. Adjusted for a 90 minute boil due to the pils. Hopping with Hallertau. Still hit my numbers perfect so far. Brewing it up specifically to have a keg on hand for my boss' under developed tastes.
Currently boiling away. Slight adjustments for what I have available here. Used cracked corn and rice prepared in a rice cooker and mashed together with Chinese malted Australian grown pilsner malt instead of 2-row. Adjusted for a 90 minute boil due to the pils. Hopping with Hallertau. Still hit my numbers perfect so far. Brewing it up specifically to have a keg on hand for my boss' under developed tastes.
I had scaled the recipe up, consistent with the volumes used by CYBI or Brewing Classic Styles. So I had 2.33 pounds cracked corn and 0.56 pounds plain white rice. I put them together in our rice cooker with about 1.5-2 L of water leaving about 1.5" of space in it. I was afraid it would swell too much and create a mess, but it didn't. It cooked on the normal setting for rice. Once cooked, I mixed it in with 6.7 lbs of pilsner and broke up the balls as much as possible. It stabilized at 122 deg F. I used Beer Alchemy to calculate my strike water temp considering a 122 F grist at roughly 12 pounds when the water was factored in. That actually enabled me to hit my mash temp on the nose. I had forgot to turn the burner on to heat the strike water until the cereal was almost done. So the rice, corn, and pilsner mixture rested in a fairly dry state at 122 for almost 30 minutes. Since it was relatively dry, I doubt it acted as a protein rest, activating the enzymes. But I really don't know for sure. I mashed for 90 minutes to give plenty of time for full conversion.
Did using pilsen have similar/comparable results to using the pale ale malt? (ie, was there a noticable difference?)
msa8967 said:Another thing I have been wondering about this recipe is has anyone tried a blend of 2-row and 6-row instead of straight 2 row/pale malt? Would replacing a few pounds of 2 row with 6 row help in the conversion of the corn and rice in the mash?
Well I don't know how I managed this seeing as I've brewed 11 gallon batches of this like 5 times but I forgot the rice. Went into the fermentor 2 days ago. Thoughts? Lol
Edit: ^^ Dammit! BM beat me ^^biggc1 said:Well I don't know how I managed this seeing as I've brewed 11 gallon batches of this like 5 times but I forgot the rice. Went into the fermentor 2 days ago. Thoughts? Lol
biggc1 said:Lol thanks guys!!!! Should i dissolve it in hot water and add it now?
Mine was the same thing, too much corn taste, if I were to do it again I would drop the corn way down. I let it sit for a few month and it didnt change, so I dumped it. With the long mash and long boil this one takes a long time to brew, I wont be doing it again for a while.
Well I think ive created a dumper. This turned out really bad. Im sure with all the good reviews this gets, it was something I did wrong. I carbed this up this week and took a test yesterday. It was really really light, moreso than alot of the pictures Ive seen here
After 11 days in primary, the yeast finally dropped out and it cleared up. However, day after day it's had a very strong yeast aroma. I decided to rack to secondary, which I normally forego. I sampled a glass, and yeast is the wrong label. The taste is all corn. Had a very healthy fermentation. I doubt it's DMS. I think it's obviously from the cracked corn. We'll see what a few weeks more will do for it.
I had scaled the recipe up, consistent with the volumes used by CYBI or Brewing Classic Styles. So I had 2.33 pounds cracked corn and 0.56 pounds plain white rice. I put them together in our rice cooker with about 1.5-2 L of water leaving about 1.5" of space in it. I was afraid it would swell too much and create a mess, but it didn't. It cooked on the normal setting for rice. Once cooked, I mixed it in with 6.7 lbs of pilsner and broke up the balls as much as possible. It stabilized at 122 deg F. I used Beer Alchemy to calculate my strike water temp considering a 122 F grist at roughly 12 pounds when the water was factored in. That actually enabled me to hit my mash temp on the nose. I had forgot to turn the burner on to heat the strike water until the cereal was almost done. So the rice, corn, and pilsner mixture rested in a fairly dry state at 122 for almost 30 minutes. Since it was relatively dry, I doubt it acted as a protein rest, activating the enzymes. But I really don't know for sure. I mashed for 90 minutes to give plenty of time for full conversion.
mlyday - Properly brewed, a slight residual, yet crisp sweetness is all you should detect from using pre-gelatinized flaked corn as an adjunct.
V V V V
I used flaked corn on mine.
Im sure it was something I did wrong. It was freezing out the day I brewed, so although I got a biol going, it wasnt as vigorous as I would have liked. It ended up really light, and really crisp, just too much corn taste for my liking. Im sure Ill brew it again, all these people cant be wrong.
Quaker said:Can't exactly run down to the LHBS and fetch some flaked corn here. So it's a matter of improvising.
mine was 2 cans of creamed corn in the mash...it worked good..Can't exactly run down to the LHBS and fetch some flaked corn here. So it's a matter of improvising.
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 Williamette [5.20%] (60 min)
1.00 oz Crystal [3.50%] (60 min)
Brewed this two months ago did 12 gallons I kegged five normal, and five with cranberry blue berry haven't tasted the regular yet. The cran/blue turned out surprisingly well for being a last minute concoction.
View attachment 54525
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