Cream Ale Cream of Three Crops (Cream Ale)

[wyoast]

I brewed a variation of this yesterday, used 4.5lbs Marris Otter instead of 2row, 1lb corn, 5oz of rice for a 3g BIAB batch and pitced BRY-97 rehydrated.. couldnt stick to the recipe cause my HBS was out of 2row and US-05. brewday went great, it was my first BIAB attempt (I am usually an all grainer) but my mash tun was a little too much for the 3g batch. nice color but the BRY-97 has yet to start working...

Just found the scale tool on brewtarget and it says that the beer I brewed will be cloying.... disappointing, I allways heard that your efficiency will suffer with the BIAB technique but that wasnt the case here and I ended up with 78% instead of the 70% that I expected which gave me an OG of 1.042.. I will give this a taste once it ferments out but I expect I may need to dry hop to get my IBU's up a bit.. I've never dry hopped, anyone have any kind of calculations of sorts where I will have an idea of what and how much to get my levels up? I have about 1/2 oz of fuggle whole hops in the freezer I think..

 

[wyoast]

Those are two things no LHBS should ever be out of.

HA! No joke.. Nah, this guy just opened this shop as just a beerstore a few months ago and started out with a minimal supply for homebrewing and he has been SLAMMED with all the interest in homebrewing and supplies ever since and he cant keep supplies on the shelf. He's a great guy and I'm happy as heck that he is so busy but he said he never expected it to be so crazy. He's working his butt off trying to get his orders dialed in to keep the shelves full. Way to go Nathan@Brewniverse

 

[KeyWestBrewing]

Has anyone done this recipe and added lemon zest or possibly some grains of paradise? I dont want to mess with the recipe too much but I'd like to add a nice light citrus note.

Bumping this hoping for an answer.

 

[WhiteDog87]

Just found the scale tool on brewtarget and it says that the beer I brewed will be cloying.... disappointing, I allways heard that your efficiency will suffer with the BIAB technique but that wasnt the case here and I ended up with 78% instead of the 70% that I expected which gave me an OG of 1.042.. I will give this a taste once it ferments out but I expect I may need to dry hop to get my IBU's up a bit.. I've never dry hopped, anyone have any kind of calculations of sorts where I will have an idea of what and how much to get my levels up? I have about 1/2 oz of fuggle whole hops in the freezer I think..

Dry hopping wouldn't raise your IBU's as you have to boil the hops to really get the bitterness out. However the dry hops could add some nice aroma and a little bit of flavor to help balance out the sweetness. A 1/2 oz of fuggles probably wont do much in the dry hop though, you'll probably want a few oz's.

 

[WhiteDog87]

Bumping this hoping for an answer.

In my experience its best to go easy on the spices. Subtle is always better than obvious when it comes to spices in beer imho. A little goes a long way (especially in a lighter beer). The spices should complement not dominate the flavor. Add a little the first time around and adjust based on your results. Too much spice can easily make a beer undrinkable but too little will probably not hurt it.

 

[CDGoin]

I did BIAB and my efficiency seemed really high.. I also double crushed the Malt.

That said.. I have a LOT of trub in the fermenter.. and in suspension. So I might not do that next time.

 

[KeyWestBrewing]

In my experience its best to go easy on the spices. Subtle is always better than obvious when it comes to spices in beer imho. A little goes a long way (especially in a lighter beer). The spices should complement not dominate the flavor. Add a little the first time around and adjust based on your results. Too much spice can easily make a beer undrinkable but too little will probably not hurt it.

This was my plan I was just hoping someone may have done it and have some insight. At the moment I'm leaning toward .5-1oz of lemon zest at the end of the boil.

 

[Fordzilla]

I did BIAB and my efficiency seemed really high.. I also double crushed the Malt.

That said.. I have a LOT of trub in the fermenter.. and in suspension. So I might not do that next time.

You should try whirlpooling. I added a ball valve and started whirlpooling for my last few batches and it works great.

 

[TrickyDick]

You should try whirlpooling. I added a ball valve and started whirlpooling for my last few batches and it works great.

Nice raptor!
Never been a whirlpooler myself.

TD

 

[FunCat1828]

Brewed this as my first all grain effort yesterday and it went pretty smooth for a first attempt!

 

[CDGoin]

You should try whirlpooling. I added a ball valve and started whirlpooling for my last few batches and it works great.

OK have to ask.. What are you talking about

 

[kapbrew13]

OK have to ask.. What are you talking about

Something about trub babies.

 

[chemdoc]

This was my plan I was just hoping someone may have done it and have some insight. At the moment I'm leaning toward .5-1oz of lemon zest at the end of the boil.

If you are looking for a slight hint of lemon, you might try hopping with Sorachi Ace. It's supposed to have a lemon zest quality to it. I've never used it, but I'm planning on trying it in a Blonde for summer. Just thought I'd toss that out there in case it was helpful.

 

[KeyWestBrewing]

If you are looking for a slight hint of lemon, you might try hopping with Sorachi Ace. It's supposed to have a lemon zest quality to it. I've never used it, but I'm planning on trying it in a Blonde for summer. Just thought I'd toss that out there in case it was helpful.

Only thing is that stuff has some serious AA, around 12 or 14%, I think it could easily overwhelm the beer. I'm actually making a Sorachi Ace/Motueka IPA next brew day.

 

[jwalker1140]

Bumping this hoping for an answer.

I think something without corn and rice, like Centennial Blonde, would be better suited for adding things like lemon and other spices. A cream ale like this is so subtle the way it is that I think it would be real easy to throw it out of balance. But that's just me. YMMV.

 

[shadyj]

Few quick-fire questions I'm hoping some of you can answer. I got this in primary for a week and its done fermenting. I have it in my glass carboy because I was just planning on doing a three week primary instead of transferring over to secondary. So here's my questions.

Will clear up much more if I leave it in primary for another two weeks? (There is a lot of floating globs of yeast at the top and still a fairly substantial krausen even thought it's done.)

Can I use my food grade 7 gallon bucket as a secondary?

Can I use gelatin in primary or secondary without a crash chill or does that defeat the point? (I live in michigan so i've just been using my porch as cooler for crash chilling.)

 

[Channel66]

2.5 weeks

It's actually reading 1.014 at eye level, but I'm more interested showing the color/clarity hence the angle.

 

[CDGoin]

Bumping this hoping for an answer.

I got 1oz of dried lemon zest, and put it in a cup of boiling water and turned off the heat.

Then mixed in 2 lbs of honey and added to secondary.. added a nice flavor (and a bit of ABV).

 

[CDGoin]

OK have to ask advice.. Due to the heat wave, I am considering spiking mine with WLP001 California Ale Yeast. It can handle the temps and ABV better than the Oktoberfest WLP820 I was using. My other batch in the secondary is using the lagering fridge now and won't be done for.. you two weeks, you know when temps get back to seasonal..

This is for 2 reasons..

1) The 4 lbs of honey has stuck the fermentation.. I can't seem to get lower than 1.024. Seems the WLP820 can only go so far..

2) With the heat (which I wasn't anticipating.. BTW who anticipates mid-80s in mid April.. a week after we had sleet), I don't want the Oktoberfest yeast to start putting off funky flavors.

Right now I can barely hold high 50s (Top for the WLP820).. But can sustain Low 70s.. (WLP001 optimum is 68-73)

I figure if I add the ale yeast and slowly let the temps rise from lagering temps to ale temps and finish off as an ale. The California Yeast should take over, since the Oktoberfest yeast seems stuck anyway.

Good idea..? Bad idea..? Try it what the heck idea (As I can't hold Lager temps for 2 weeks now) ??

OR

Should I just let it right and let the WLP820 get a little hotter than Optimum and see what happens..?

 

[chrislzh]

2.5 weeks

It's actually reading 1.014 at eye level, but I'm more interested showing the color/clarity hence the angle.

Wow.. your beer is so clear.. how long did u primary fermentation?

 

[Channel66]

That's 2.5 weeks in primary. I don't use a secondary, and no finings for a recipe like this.

 

[KeyWestBrewing]

I think something without corn and rice, like Centennial Blonde, would be better suited for adding things like lemon and other spices. A cream ale like this is so subtle the way it is that I think it would be real easy to throw it out of balance. But that's just me. YMMV.

I appreciate the input.

 

[KeyWestBrewing]

I got 1oz of dried lemon zest, and put it in a cup of boiling water and turned off the heat.

Then mixed in 2 lbs of honey and added to secondary.. added a nice flavor (and a bit of ABV).

I'll consider that if I give it a go. Thanks.

 

[Matteo57]

Anyone try this recipe with Nelson Sauv? Think it might be interestly good! Any thoughts? Maybe a small 5 minute addition or just dry hop it for 3-4 days with a small amount as not to overdue it.

 

[justkev52]

Just made 10 gallons.
Hope it tastes as good as it looks.
Nice and clear going into the fermenter.

 

[Hawaiibboy]

So I am thinking of making this for SWMBO. Gonna change it up a little though and use this recipe as a base. My goal is something a little like Heineken but an ale. How does this sound? (I scaled it back for 3.5gals into the fermenter and 3gals bottled)

The Kristina

Style: Cream Ale OG: 1.040
Type: All Grain FG: 1.010
Rating: 0.0 ABV: 3.93 %
Calories: 131 IBU's: 19.82
Efficiency: 72 % Boil Size: 6.42 Gal
Color: 4.6 SRM Batch Size: 3.50 Gal
Preboil OG: 1.025 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
Primary 14 days @ 67.0°F
Cold Crash 5 days @ 35.0°F
Bottle/Keg 14 days @ 74.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
4.50 lbs 72.00 % Vienna Malt 60 mins 1.036
1.25 lbs 20.00 % Corn, Flaked 90 mins 1.037
0.50 lbs 8.00 % Rice, Flaked 90 mins 1.032

Hops
Amount IBU's Name Time AA %
0.50 ozs 12.34 Saaz 60 mins 4.00
0.50 ozs 7.48 Saaz 20 mins 4.00

Yeasts
Amount Name Laboratory / ID
1.00 pkg Safale US-05 Fermentis US-05

Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 15 mins Boil
1.00 each Immersion Chiller 15 mins Boil

Mash Profile
BIAB No Sparge 90 min @ 152.0°F
Add 26.92 qt water @ 157.6°F
Mashout 10 min @ 170.0°F
Heat to 170.0°F over 2 mins
Sparge
Sparge 0.00 qt ( 0.00 qt/lb ) of 170.0°F water over 60 mins

Carbonation
Amount Type Beer Temp CO2 Vols
3.41 oz Table Sugar - Bottle Carbonation 74.0°F 2.70

Notes

www.iBrewMaster.com Version: 2.834



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[reinstone]

Is a lower ferment temp of 62 going to kill my attenuation. I increased the 2 row by 3 lbs and lowered the corn to three pounds. I also used 3 lbs of rice. Just wanted this really clean. I actually am having a blowoff right now at 62 so I lowerd the temp to 61. I plan on raising to 68 once fermentation slows down. I want this to be real clean and clear. I hope my assumptions are correct. Mashed two hours. Oh I used 05.

 

[bigtex52]

Has anyone else still had a 1" -1 1/2" krausen 10 days after going to primary (Safale US-05)? OG hit the target at 1.047 and adjusted SG today is 1.004 and it's not bubbling any more. I am tempted to rack to secondary and cold crash. Anyone have any comment?

 

[reinstone]

Has anyone else still had a 1" -1 1/2" krausen 10 days after going to primary (Safale US-05)? OG hit the target at 1.047 and adjusted SG today is 1.004 and it's not bubbling any more. I am tempted to rack to secondary and cold crash. Anyone have any comment?

Had that with a kolsch. I'd leave it......just me. You could lower the temp in primary too.

 

[chemdoc]

Only thing is that stuff has some serious AA, around 12 or 14%, I think it could easily overwhelm the beer. I'm actually making a Sorachi Ace/Motueka IPA next brew day.

Agreed. Hadn't thought of that. Even with a late addition, the amount you would have to add to get any appreciable flavor would probably over-bitter this beer. Just better off adding the zest. Certainly cheaper, too.