Cream Ale Cream of Three Crops (Cream Ale)

[jasonclick]

where do you get flaked corn? Is that corn flakes on the cereal aisle or is that something a LHBS would carry?

 

[jsmcclure]

I think that either corn flakes or flaked corn work. I've always just picked up flaked corn at my LHBS since I'm getting other ingredients. Kinda fun though to do the minute rice and corn flakes for the story.

 

[Brewskii]

where do you get flaked corn? Is that corn flakes on the cereal aisle or is that something a LHBS would carry?

If you can't get it from your LHBS ( usually sold as flaked maze) then I would boil up an equivalent weight pound for pound, of corn meal, let it cool and wring it out in a dish towel or similar. Add it to your grist.
Even the most benign Flaked corn cereal has a lot of sodium added to it.

 

[Vernacular]

This is a staple in my brewhouse.... not one person that has tasted it had anything negative to say about it. I'm going to try the Notty yeast though. And YESD corn flakes right outta the box (the entire box) and minit rice (cuz its aready cooked).

 

[msa8967]

This is a staple in my brewhouse.... not one person that has tasted it had anything negative to say about it. I'm going to try the Notty yeast though. And YESD corn flakes right outta the box (the entire box) and minit rice (cuz its aready cooked).

I keep my recipe with this using notty in the temp range of 62-65 F by placing this in a larger tub of water. It makes for a very clean crisp tasting beer.

 

[lumpher]

this is 1 of my staples, too. i make 10g at a time. 5 gets nottingham, 5 gets us-05. i switch back and forth when sessioning

 

[moboy]

I'm planning my first all grain cook next weekend. Would the three crops recipe be a good choice for first time og brewers?

 

[jsmcclure]

I'm planning my first all grain cook next weekend. Would the three crops recipe be a good choice for first time og brewers?

First time, second time, third time...........

 

[HeyBru]

Biermuncher, your recipes are simple and awesome. thanks brother

Brewed 3Crops last night almost exactly to recipe except I added 10oz crystal 60L just for fun and up'd the IBU a smidge. Looking at it today I feel like a mad scientist.

 

[D_Nyholm]

Biermuncher, your recipes are simple and awesome. thanks brother

Brewed 3Crops last night almost exactly to recipe except I added 10oz crystal 60L just for fun and up'd the IBU a smidge. Looking at it today I feel like a mad scientist.

What the heck is going on in there? Looks like salad dressing! I've never had a carboy look like that in the 20 or so batches I've made!

 

[Jayhem]

What the heck is going on in there? Looks like salad dressing! I've never had a carboy look like that in the 20 or so batches I've made!

I was thinking the same thing...what on earth is that?

 

[Wingfan13]

I was thinking the same thing...what on earth is that?

My guess is he used a Whirlfoc tablet and those are the proteins.

 

[HeyBru]

Yes I did use a tab of whirlfloc, maybe should have used half? Its settling now.

Again Biermuncher you're the man

 

[Wingfan13]

Yes I did use a tab of whirlfloc, maybe should have used half? Its settling now.

Again Biermuncher you're the man

You use one full tablet for a 5 gallon batch. You are fine. I just brewed this beer a month ago and I had very similar looking beer at the bottom of my bucket when I cold crashed.

 

[kombat]

I'm brewing this up this weekend. My sister in law has requested a "Maple Cream Ale" for her birthday in mid-December, so I'm going to brew this up and add in a few ounces of concentrated maple extract right before bottling/kegging.

I went with the California Lager yeast, because I'm looking for a clean, crisp, highly-attenuated beer, with moderate flocculation so I can get it nice and clear with no haze. I'm going to primary it for 3 weeks, then cold-crash, hit it with some gelatin, then add the maple extract and carbonate it for a week or so. Can't wait to see how it turns out!

 

[jorgemog]

Brewed this last wednesday. Used popcorn (grains, not popped) and, although they seemed intact after mash, gravity was spot on. Airlock bubbled like crazy for a few days and there seems to still be action in that carboy as of now.

I forgot my irish moss so I will try a cold crash and gelatin combo on saturday (10 days primary, 3 days cold crash, keg for carbonation and to be consumed on the 10th).

 

[moboy]

Is it not necessary to mesh out with this recipe?
Thanks

 

[Brewskii]

Is it not necessary to mesh out with this recipe?
Thanks

Mash off is largely a matter of personal preference. People either do them or not. The argument against is usually about tannin extraction and the argument for is mostly about making the sugars more dissolute and easier to rinse from the grain bed.

IMO; this is a 90 min mash and the enzymes are probably pretty bored at the end because they have done their thing so, I do a mash off raise just for the solubility thing. It probably helps too if you have trouble holding temp in your MLT because of the "extra" 30 min at Sacchrification rest although I don't seem to be afflicted in that regard.

 

[RVB]

This thread has some serious legs!

 

[Matteo57]

Any thoughts on adding some Falconer's Flight instead of Crystal? How do you think it would come out? I would keep it around the same IBUs.

 

[Brewskii]

Any thoughts on adding some Falconer's Flight instead of Crystal? How do you think it would come out? I would keep it around the same IBUs.

It's a single bittering addition to around 14 IBU. You could use almost any hop with a minimal flavor impact. I'm not familiar with FF but I'm guessing it's not one like CTZ that will carry some flavor even at 60 min (although at 14 IBU there would be so little of it you could probably use that one too).

 

[Matteo57]

It's a single bittering addition to around 14 IBU. You could use almost any hop with a minimal flavor impact. I'm not familiar with FF but I'm guessing it's not one like CTZ that will carry some flavor even at 60 min (although at 14 IBU there would be so little of it you could probably use that one too).

Oh yah, I forgot they are both 60 minute additions. I was thinking of doing a 5-10 minute addition for it... but eh I think that would change too much and add more hop aroma/flavor than might be desireable...

 

[Scubajay]

I'm not much of a lite beer drinker but I brewed this for friends that are. I brewed a 5 gal batch with 5.5 lbs pale 2 row 2.5 lbs flaked corn 1 lb flaked rice and .5 lb rice hulls. I used Safal 05 yest. I ended up with a pre boil gravity of 1.038 and a final gravity of 1.005. I left it in primary for 1 week and secoundary for 1 week kegged it on friday and tasted on sunday.
the problem is when I tasted the beer this morning it tasted really watery and the color was no where close to what I see on this thread. What could have gone wrong. I know it is a lite beer but on this thread I see a lot of people saying how much flaver it should have. Any imput would be helpfull.

 

[msa8967]

I'm not much of a lite beer drinker but I brewed this for friends that are. I brewed a 5 gal batch with 5.5 lbs pale 2 row 2.5 lbs flaked corn 1 lb flaked rice and .5 lb rice hulls. I used Safal 05 yest. I ended up with a pre boil gravity of 1.038 and a final gravity of 1.005. I left it in primary for 1 week and secoundary for 1 week kegged it on friday and tasted on sunday.
the problem is when I tasted the beer this morning it tasted really watery and the color was no where close to what I see on this thread. What could have gone wrong. I know it is a lite beer but on this thread I see a lot of people saying how much flaver it should have. Any imput would be helpfull.

When I make this recipe I let it stay in the primary for 2-3 weeks and I don't use a secondary. I also up the grain bill slightly to reach about 4% ABV. The first batch I kegged tasted a bit thin of the first 1-2 weeks while it was on the gas. I added a few oz of maltodextrine that I boiled in 1 cup of water to give it a bit more body. This "thin taste" is not the fault of the initial recipe but was most likely due to my brewing methods the first few times I made this.

 

[kombat]

I brewed this today, to turn into a Maple Cream Ale for my sister-in-law. I think I'm underestimating my boil-off rate. I had 6.5 gallons at the start of the boil, and had maybe 4.5 gallons that made it into the fermenter. As a result, I overshot my O.G. and hit 1.052. I can't wait to taste it!

 

[Scubajay]

When I make this recipe I let it stay in the primary for 2-3 weeks and I don't use a secondary. I also up the grain bill slightly to reach about 4% ABV. The first batch I kegged tasted a bit thin of the first 1-2 weeks while it was on the gas. I added a few oz of maltodextrine that I boiled in 1 cup of water to give it a bit more body. This "thin taste" is not the fault of the initial recipe but was most likely due to my brewing methods the first few times I made this.

thanks for the heads up ill try that in another week or two if it needs a bump.

 

[Nemleu]

When I make this recipe I let it stay in the primary for 2-3 weeks and I don't use a secondary. I also up the grain bill slightly to reach about 4% ABV. The first batch I kegged tasted a bit thin of the first 1-2 weeks while it was on the gas. I added a few oz of maltodextrine that I boiled in 1 cup of water to give it a bit more body. This "thin taste" is not the fault of the initial recipe but was most likely due to my brewing methods the first few times I made this.

I'm not much of a lite beer drinker but I brewed this for friends that are. I brewed a 5 gal batch with 5.5 lbs pale 2 row 2.5 lbs flaked corn 1 lb flaked rice and .5 lb rice hulls. I used Safal 05 yest. I ended up with a pre boil gravity of 1.038 and a final gravity of 1.005. I left it in primary for 1 week and secoundary for 1 week kegged it on friday and tasted on sunday.
the problem is when I tasted the beer this morning it tasted really watery and the color was no where close to what I see on this thread. What could have gone wrong. I know it is a lite beer but on this thread I see a lot of people saying how much flaver it should have. Any imput would be helpfull.

I’ve brewed this 3 times and have had success with this recipe. It doesn’t vary much from BierMuncher’s, and it’s a house favorite. I bottle and it’s hard to keep on the shelf so this is a recipe that’s in my regular rotation. My ABV comes in at 6%, but it's light, flavorful, and appeals to everyone.


Bottling Volume: 5.00 gal
Estimated OG: 1.056 SG
Estimated Color: 3.5 SRM
Estimated IBU: 16.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.9 %
Boil Time: 90 Minutes

3 weeks in Primary
1 week in Secondary
3 weeks to condition (Gets better with age)

Ingredients:
------------
1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 mins)
4.0 oz Rice Hulls (0.0 SRM)
7 lbs Pale Malt (2 Row) US
2 lbs Corn, Flaked
14.1 oz Rice, Flaked
8.0 oz Sugar, Table (Sucrose)
0.50 oz Crystal [3.50 %] - Boil 60.0 min
0.50 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)

 

[jwalker1140]

I've brewed two cream ales and both have had terrible head retention - as in completely gone within 30 seconds. The first was Jamil's recipe that calls for rice and sugar, the other used 10% rice, 10% corn and no sugar.

I'm going to brew Cream of Three Crops next but I'm wondering if I should add 0.5 lbs of flaked or malted wheat (5-gal batch) to help with the head retention.

Lately I haven't had head retention problems but I'm still not sure if this is typical/normal for the style or if there is something about my process that I need to fix. My previous cream ales had 77% and 81% efficiency, 50% RO water, plenty of 1056 yeast and temp controlled ferments at 67. Any tips or help would be greatly appreciated.

 

[Brewskii]

I've brewed two cream ales and both have had terrible head retention - as in completely gone within 30 seconds. The first was Jamil's recipe that calls for rice and sugar, the other used 10% rice, 10% corn and no sugar.

I'm going to brew Cream of Three Crops next but I'm wondering if I should add 0.5 lbs of flaked or malted wheat (5-gal batch) to help with the head retention.

Lately I haven't had head retention problems but I'm still not sure if this is typical/normal for the style or if there is something about my process that I need to fix. My previous cream ales had 77% and 81% efficiency, 50% RO water, plenty of 1056 yeast and temp controlled ferments at 67. Any tips or help would be greatly appreciated.

It's typical of the style. It's even in the BJCP guide lines.

 

[emjay]

^ Agreed. And wheat would contribute a mouthfeel that's not really appropriate for the style.

And even ignoring stuffy guidelines that one may or may not care about, in my opinion it just wouldn't be very good. The crispness is really what's great about a beer like this, and wheat ruins that.