Cream Ale Cream of Three Crops (Cream Ale)

[illinoisbrassman]

2340 posts this must be pretty good beer, I probably brew some up soon

 

[JustBob]

jDGator. Got one fermenting in the chamber now with an American Lager yeast

 

[msa8967]

I am out of 2-row/pale malt. Anyone think using Vienna malt for the base would be a good substitution?

 

[brew_ny]

I am out of 2-row/pale malt. Anyone think using Vienna malt for the base would be a good substitution?

I do but I like Vienna a lot gives you a nice toasty taste

I just looked back at my notes the first time I brewed this I use 50/50 pale malt and Vienna malt

and it is the one I liked the best

next time I brew this I am going to use all Vienna

S_M

 

[Babybatch]

So I scaled this for 2.5 Gallon batch. Does this look right?

2.1 lbs two row - 0.94 kg - 940 g
.71 lbs corn - 0.32 kg - 320 g
2.72 oz rice - 0.078 kg - 78 g 0.17 lb
5 g Williamette [5.20%] (60 min) 5 g
5 g Crystal [3.50%] (60 min) 5 g

 

[shadows69]

I would say more like 2.5 to 3.0 lbs of 2 row. This of course depends on you efficiency and og. I would also use closer to 1 lbs of corn maze , if that is what your referring when you list corn.

 

[Babybatch]

I would say more like 2.5 to 3.0 lbs of 2 row. This of course depends on you efficiency and og. I would also use closer to 1 lbs of corn maze , if that is what your referring when you list corn.

Yep Corn Maze! Thanks for the pointers. I scaled it according to the guidelines below. Maybe my calculations were off.

Most homebrew recipes are formulated for 5 gallons (19 L) of beer. To scale a recipe down linearly, just multiply the amount of each ingredient by your batch size, then divide by the batch size specified in the original recipe. For example, if a 5-gallon (19-L) recipe called for 9.0 oz. (0.26 g) of crystal malt. A 3-gallon (11-L) recipe for the same beer would require [9 x 3 / 5 =] 5.4 oz. (0.15 kg) of crystal malt. Of course, at a smaller scale, you may be boiling more vigorously, boiling your full wort, cooling quicker and doing other things that will affect how the recipe turns out. Take good notes and use these as a guide to making recipe adjustments.

I'm sure my efficiency will be on the lower side since I'm new at this and will be stovetop mashing. So I'm assuming a beefier grain bill will help offset the poor efficiency?

 

[brew_ny]

love this brew both of the brews I did of this were no chill

comes out clear as glass

all the best

S_M

 

[shadows69]

Babybatch...yes more grain will help with efficiency. You should be around 70 percent on the stovetop.

 

[shadows69]

I stand corrected maybe not help with efficiency but will get you closer to your desired og. Grain crush helps with efficiency, among other variables.

 

[msa8967]

Has anyone "lagered" this beer after it has been brewed and carbonated? I am thinking of making a double batch kegging both but then placing one of the kegs in cold storage for 2-3 months to be ready for the hot days of summer. I am curious to know if anyone else has tried this and what results they may have had.

 

[brewsmedic]

It lagers by default in my kegs and keeps getting better and clearer! I use Krolsch ( sp?) and Saaz in mine and it was still outstanding when I killed the keg after 3 months. I think it will lager very well but haven't stored it for the amount of time you are talking about.



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[TrustyOlJohnson]

This beer clarifies and the flavor stabilizes so quick... its a cream ale afterall. But what if you brewed it with S23?? I really like that lager yeast. Ferm at 48 for 2 weeks. Lager for 4? Mmmmmm!!!


"Sometimes Im right half of the time ...."

 

[justineaton]

Finally tapped my first keg of this tonight, it's not my favorite style of beer but it's pretty damn good anyway. My first all grain is officially a success.

 

[TrustyOlJohnson]

This beer clarifies and the flavor stabilizes so quick... its a cream ale afterall. But what if you brewed it with S23?? I really like that lager yeast. Ferm at 48 for 2 weeks. Lager for 4? Mmmmmm!!!


"Sometimes Im right half of the time ...."

Correction: I had good success with 34/70 as a nuetral lager yeast. S23 left behind some flavors


"Sometimes Im right half of the time..."

 

[birdley123]

Since I brew this more for the "public" than my own consumption, I always rack to a secondary after 2 weeks with gelatin. Let it sit for 48 hours and you should be able to read a newspaper through the carboy.

Then I rack to a keg and chill for 10 days. Just a couple pints in...and she'll start flowing very clearly.

Hey BM,
I'm going to bottle this brew; would it be advisable to add a little gelatin to secondary before bottling bucket? I'm after uber clear right out of bottles...
Thank you, B

 

[acarlotto]

Have not meet anyone that did not like it. Perfect day beer!!! I wish my friends did not like it so much because every time they are over they finish the keg!!

 

[msa8967]

I do but I like Vienna a lot gives you a nice toasty taste

I just looked back at my notes the first time I brewed this I use 50/50 pale malt and Vienna malt

and it is the one I liked the best

next time I brew this I am going to use all Vienna

S_M

My keg of this fine beer just kicked so I am going to try the vienna version. When you used vienna malt as the base what did you use for the corn addition? Flaked corn, grits, corn flaked cereal?

 

[brew_ny]

My keg of this fine beer just kicked so I am going to try the vienna version. When you used vienna malt as the base what did you use for the corn addition? Flaked corn, grits, corn flaked cereal?

I used flaked corn and minute rice but I am going to brew it again with all Vienna and use corn meal / minute rice

all the best

S_M

 

[msa8967]

I used flaked corn and minute rice but I am going to brew it again with all Vienna and use corn meal / minute rice

all the best

S_M

For the corn meal and minute rice will you need to make a cereal mash prior to adding it to the crushed grain in the mastun? Will the weight amounts be about the same for corn meal as flaked corn?

 

[brew_ny]

For the corn meal and minute rice will you need to make a cereal mash prior to adding it to the crushed grain in the mastun? Will the weight amounts be about the same for corn meal as flaked corn?

I used the same weight of minute rice and corn meal in the recipe I am drinking the corn meal brew now and it taste the same as the flaked corn to me

I just mashed the corn meal and minute rice with the base malt in my cooler but the 90 minute mash is the important thing, I only boiled for 60 minutes

this recipe will be one I have on tap all the time

I can't wait to try it with all Vienna but that will be in a bit I just brewed an English mild today

all the best

S_M

 

[BadDeacon]

Just slid this into the ferm chamber. Will check it in the morning. Doubled up the hops since I didn't wanna keep the extra half oz around. Used slurry from a batch I bottled today (US-05).

Taking this to a crawfish boil in 3 weeks. Hope it's ready by then!!!!

 

[msa8967]

Has anyone made this with equal parts of 2-row and 6-row instead of all 2-row?

 

[justineaton]

I have had this kegged for about two weeks now and the glass I had last night was excellent. I turned my psi up a little higher than what is recommended for a cream ale

 

[v20craft]

Just put this in the fermentor last night... Super excited to try it!! My question is about the flaked corn, I pay .81 for 2 row at my lhbs, but 2.00 for flaked corn. I thought the corn was supposed to be the cheap part??? Any suggestions as to an alternate for flaked corn?


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[shadows69]

Corn meal. Grits work to just not as good as corn meal or corn maze.

 

[Kirkwooder]

Just put this in the fermentor last night... Super excited to try it!! My question is about the flaked corn, I pay .81 for 2 row at my lhbs, but 2.00 for flaked corn. I thought the corn was supposed to be the cheap part??? Any suggestions as to an alternate for flaked corn?


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The corn is much cheaper if you are buying a train load of it compared to a train load of malt. (Like the BMC companies do.) But in home brewing, there is a lot more malt sold and used, so we pay a premium for the adjuncts, like corn. You could buy cracked corn, cook it and then mash with the rest of your grains to try and save a little, but it is much easier to just pay the extra. Or you could use all malt, but that would have a major affect on the flavor of the final product.

 

[StoutNoDoubt]

Flaked corn is 1.50 per pound here in Houston.

 

[msa8967]

In the Briess grain order my HBC got this week I paid $20 each for 25 lbs of flaked grain and flaked rice. That is 80 cents per pound so with the normal HBS markup I think $2.00 per lb is reasonable considering the need to have 1 lb packages.

 

[Doctor_M]

Anyone brew this using 100% ro water + mineral additions/ acidulated malt? Gonna be brewing this Friday and would appreciate any guidance.