Cream Ale Cream of Three Crops (Cream Ale)

[orion7144]

I used rice right out of the rice cooker the last time I did this.

 

[Varmintman]

You will basically be performing a double mash, one for the cereal and the other for the rest of the grist. To gelatinize the cereal grains:

First mill your adjuncts, either rice or corn, to a very fine grist (think grits). For rice it's probably better to use a coffee mill than a grain mill. To the milled adjunct you will be adding about 10-20% of the total malted barley in the recipe. The enzymes in this addition will help break down the starches. It's best to use high-enzyme malts such as domestic 6-row or domestic 2-row because the adjuncts will be diluting the total enzyme concentrations of your mash. British ale malts just don't have enough enzymes to produce acceptable American lagers and aren't recommended.
Next, add heated brewing water at a ratio of 2-3 quarts per pound (4-6 liters per kilogram) to reach a mash temperature of about 158° F (70° C) which represents a temperature that will mash both corn and rice, and hold it there for about 15 minutes. If you are using adjuncts other than corn or rice, or want to be more exact, here are the gelatinization temperatures of the usual adjuncts you will want to use (choose your own mash temperature):
Barley 140-150° F (60-65° C)
Wheat 136-147° F (58-64° C)
Rye 135-158° F (57-70° C)
Oats 127-138° F (53-59° C)
Corn (Maize) 143-165°F (62-74° C)
Rice 154-172° F (68-78° C)
Now, bring the mash up to a gentle boil and boil for about 20 minutes or up to 30 minutes (until the mash breaks down and coats the back of your spoon) stirring constantly so the mash doesn't scorch.
Now the question is, how to add the cereal back to the main mash. There are several options here. Normally when doing a double mash, you would start your main mash and be at the protein rest when the cereal is through. Adding the cereal and more hot water should get the main mash up to the saccharification rest temperature. You will have to use the decoction formulas to determine the amount of water to add or just wing it and stop adding water when you reach your target temp. Or, you can do both mashes in the main mash tun. First do your cereal mash. Add cool water to cool the cereal mash to the first temperature rest (if doing a multiple-step infusion mash or decoction) or to ambient temperature, then add the rest of your grist and water to bring the mash up to saccharification rest temperature. Evidently some experimentation or adjustments on the fly will be necessary for the first few cereal mashes you do.

If you don't think the cereal mash is much fun, do what I do, buy flaked grains that are pre-gelatinized and don't require the separate cereal mash.

References: Information for the article on cereal mashing was adapted from How to Brew by John J. Palmer and The Home Brewer's Answer Book-solutions to every problem, answers to every question by Ashton Lewis.

http://www.winning-homebrew.com/cereal-mash.html

It was a royal pain in the butt. But saying that I did another brew with potatoes the other day and just boiled the crap out of them and dumped the spuds and water right into my mash. I tried a bottle of it and it was pretty good

 

[PapaFoxtrot]

Safeale 05

Definitely +1. I think that's part of the secret to it clearing so quick. I've only used Notty once for an amber, but two months in the bottle and it's still a little cloudy...

 

[edmanster]

Need some help here from singapore.

In singapore there is no flake rice or minute rice. Is there any substitute for it?

Yup... 1/2 lb of table sugar

 

[chrislzh]

http://www.winning-homebrew.com/cereal-mash.html

It was a royal pain in the butt. But saying that I did another brew with potatoes the other day and just boiled the crap out of them and dumped the spuds and water right into my mash. I tried a bottle of it and it was pretty good

Hi. Does that means that I can't throw in all the grains and start mashing? I am using the Braumeister 20L for this brew.

5.5lbs Pale Malt (2-row)
2.5lbs Flaked Corn
1lbs Flaked Rice (or Minute Rice)

 

[chrislzh]

Or I need to follow these steps:

First mill your adjuncts, either rice or corn, to a very fine grist (think grits). For rice it's probably better to use a coffee mill than a grain mill. To the milled adjunct you will be adding about 10-20% of the total malted barley in the recipe. The enzymes in this addition will help break down the starches. It's best to use high-enzyme malts such as domestic 6-row or domestic 2-row because the adjuncts will be diluting the total enzyme concentrations of your mash. British ale malts just don't have enough enzymes to produce acceptable American lagers and aren't recommended.
Next, add heated brewing water at a ratio of 2-3 quarts per pound (4-6 liters per kilogram) to reach a mash temperature of about 158° F (70° C) which represents a temperature that will mash both corn and rice, and hold it there for about 15 minutes. If you are using adjuncts other than corn or rice, or want to be more exact, here are the gelatinization temperatures of the usual adjuncts you will want to use (choose your own mash temperature):
Barley 140-150° F (60-65° C)
Wheat 136-147° F (58-64° C)
Rye 135-158° F (57-70° C)
Oats 127-138° F (53-59° C)
Corn (Maize) 143-165°F (62-74° C)
Rice 154-172° F (68-78° C)
Now, bring the mash up to a gentle boil and boil for about 20 minutes or up to 30 minutes (until the mash breaks down and coats the back of your spoon) stirring constantly so the mash doesn't scorch.
Now the question is, how to add the cereal back to the main mash. There are several options here. Normally when doing a double mash, you would start your main mash and be at the protein rest when the cereal is through. Adding the cereal and more hot water should get the main mash up to the saccharification rest temperature. You will have to use the decoction formulas to determine the amount of water to add or just wing it and stop adding water when you reach your target temp. Or, you can do both mashes in the main mash tun. First do your cereal mash. Add cool water to cool the cereal mash to the first temperature rest (if doing a multiple-step infusion mash or decoction) or to ambient temperature, then add the rest of your grist and water to bring the mash up to saccharification rest temperature. Evidently some experimentation or adjustments on the fly will be necessary for the first few cereal mashes you do.

If you don't think the cereal mash is much fun, do what I do, buy flaked grains that are pre-gelatinized and don't require the separate cereal mash.

References: Information for the article on cereal mashing was adapted from How to Brew by John J. Palmer and The Home Brewer's Answer Book-solutions to every problem, answers to every question by Ashton Lewis.

 

[Varmintman]

Nope just toss them in your mash if they are flaked already. Only time you need a cereal mash is if you are using raw grains. I have found it much easier to use instant rice and instant grits when I make this recipe and it is much cheaper than buying flaked stuff from a LHBS.

But I will say rice hulls are your friend to avoid stuck sparges whenever using adjunct grain. I know some do not use it but getting caught by the wife with your drain tube in your mouth blowing backwards trying to unclog a stuck sparge sucks.

 

[orion7144]

Nope just toss them in your mash if they are flaked already. Only time you need a cereal mash is if you are using raw grains. I have found it much easier to use instant rice and instant grits when I make this recipe and it is much cheaper than buying flaked stuff from a LHBS.

But I will say rice hulls are your friend to avoid stuck sparges whenever using adjunct grain. I know some do not use it but getting caught by the wife with your drain tube in your mouth blowing backwards trying to unclog a stuck sparge sucks.

I think the proper word is blows

 

[Spinrathen]

Another one on the list for summer.

 

[Jayhem]

Another one on the list for summer.

You better get on it! Summer beers need to be brewed in spring!

 

[Spinrathen]

You better get on it! Summer beers need to be brewed in spring!

I know it, it's been hard to get motivated when I'm still looking at snow!

 

[blaster_54738]

Brewed this on Saturday. Used Pilsen instead of 2row and used White Labs San Fran Lager yeast. It's fermenting away nicely right now, SG was a little higher than expected though at 1.056...efficiency was 87%

 

[shadyj]

So I have some East Coast Ale Yeast that I need to use up in the fridge. Would this work for this beer? I see that WL rates it 2/4 for american cream ales but if the consensus it that it will be fine then I'll start brewing away.

 

[Ibrewaletx]

I have found it much easier to use instant rice and instant grits when I make this recipe and it is much cheaper than buying flaked stuff from a LHBS.

Do you use the same weights for instant rice and instant grits as you would for the flaked rice and flaked corn?

 

[Brewskii]

Do you use the same weights for instant rice and instant grits as you would for the flaked rice and flaked corn?

You should, as long as they are both dry weights there is no difference. Starch weighs the same wether gelatinized into flakes or "meal". They will contribute equally to your OG if utilized fully in the mash.

 

[PapaFoxtrot]

Day one:



Day two:



I'm always amazed how quickly this clears...

 

[MarcusKillion]

Just so you know there is no reason to use rice that I know of except to raise sugar level for alcohol without changing the beer . The rice adds the sugar and does not mess with mouth feel or taste without thinning it out like corn or table sugar . Use generic minute rice . It is a couple bucks for about 2 pounds I think it is . A whole lot cheaper than minute rice . Do not cook the minute rice . It has already been cooked and only needs to be mashed .
\
edit
Grits may add in some flavor I would think since they are corn and actually have a bit of flavor unlike rice . Grits are usually alkali treated so they have some flavor from that process . Other than that they are nothing but ground corn

that is my two cents ...your mileage may differ

 

[orion7144]

I am not sure if I agree with the rice thing. I just tapped a keg with this but this time I used the generic walmart minute rice. Last time I used cooked rice from a rice cooker and there is definately a difference. It is still good but different. Temps of the mash were +/- 1 degree so dont think that was an issue. OG was the 1.048 and the last batch was 1.045. I link the slight increase to my increased crush with my mill.

Just so you know there is no reason to use rice that I know of except to raise sugar level for alcohol without changing the beer . The rice adds the sugar and does not mess with mouth feel or taste without thinning it out like corn or table sugar . Use generic minute rice . It is a couple bucks for about 2 pounds I think it is . A whole lot cheaper than minute rice . Do not cook the minute rice . It has already been cooked and only needs to be mashed .
\
edit
Grits may add in some flavor I would think since they are corn and actually have a bit of flavor unlike rice . Grits are usually alkali treated so they have some flavor from that process . Other than that they are nothing but ground corn

that is my two cents ...your mileage may differ

 

[reinstone]

Anyone got a good water profile for this.

 

[shadyj]

So I have some East Coast Ale Yeast that I need to use up in the fridge. Would this work for this beer? I see that WL rates it 2/4 for american cream ales but if the consensus it that it will be fine then I'll start brewing away.

Bump

 

[reinstone]

Hi. I am going to make this shortly. I will be fermenting in the 62 f range because i will be fermenting it next to a cali common. Would you recommend Nottingham or safeale us 05 or something else besides kolsch...that stuff won't floc.

 

[kapbrew13]

Hi. I am going to make this shortly. I will be fermenting in the 62 f range because i will be fermenting it next to a cali common. Would you recommend Nottingham or safeale us 05 or something else besides kolsch...that stuff won't floc.

I'll be using 05 this weekend.

 

[MarcusKillion]

yep , check the faucet in your kitchen . Okay mine is terrible tasting in summer so I use spring water from the store with no additives . Always makes good beer

 

[blaster_54738]

Bump

I would say just go for it. This is a pretty versatile brew so it'll probably turn out good

 

[Tupperwolf]

I am going to have to make this one of these days. It's too popular to pass up.

 

[sloanfamilydsm]

6 lbs 6-row
2 lbs flaked corn
1/2 lb flaked rice
14 g willamette
14 g crystal

30 min protein
90 min sach

7 gal pre boil
5.75 gal into fermenter
60 min boil

1.046
The one time I was wanting a low ABV I come in high.

 

[reinstone]

Would it hurt here if I evened up the rice and corn? How would this affect the final beer? Too dry? Thanks

 

[kapbrew13]

Would it hurt here if I evened up the rice and corn? How would this affect the final beer? Too dry? Thanks

Rice would add more sugars, wouldn't change the flavor but may change the texture. Correct me if I'm wrong please.

 

[Varmintman]

Would it hurt here if I evened up the rice and corn? How would this affect the final beer? Too dry? Thanks

I switched the volumes on the rice and corn to suit my tastes. That is the thing with this beer that is so good. You can change it up and still have great beer

 

[chrislzh]

Currently mashing this beer in my braumeister 20l. Smells great.

Just wondering, how do you guys carbonate the beer eventually.

Force co2 or freeze the wort for nature carbonation?

If I want to do a nature carbonation for 20l. How much wort should I keep?