Jozzie
Member
Wash your yeast and it will be even cheaper next batch.
Oh, I'm using 1007 off a slant. Been reslanting the same stuff since maybe 2014.
Good vid. Unrelated to the brew itself, but I appreciate your statement that you feel gelatin "strips flavor". I have always felt that way but have been stone cold admonished for saying that on these forums! Glad I am not alone.
Anyway to keep topic I am going to make this one for the summer.
I know this an old thread but tried a cream ale on holiday recently and would like to try and make one. What temperature did you ferment? I have read that cream ale is sort of the opposite to a cal common in that you use ale yeast but at relatively low temperatures?
Where I live, we don't have the Minute Rice brand. Would other pre-steamed rice brands work? For example this one. I would remove the rice from the bags of course.
Thanks for the recipe BM!
I brewed this up for a bunch of my BMC coworkers. I brewed it up not having any particular event with said associated planned. However, 5 days after brew day I got an email about a fish fry/poker night and figured what better time... Long story short, they drained a 5 gallon keg of this 9 days after I brewed it! They all loved it and want it to be a regular.
A little backstory, I botched my scaling down and accidentally put 1lb of minute rice in the mash instead of the half pound I should have for the 5 gallon batch. This bumped my gravity up and I ended with about a 5.5% beer. I boiled and mashed for 60 minutes. For yeast, I spun up one packet of 34/70 in 1.6 liters of 1.040 wort for 12 hours before pitching it into the fermenter. I fermented at 66 degrees and it finished in 4 days. I pushed it into a keg, fined it with gelatin and then proceeded to force carb it. Since I was going to have to transport the keg, I cut the dip tube by a couple inches and racked it over to clean keg. Good stuff!
Haven't seen any around here that doesn't require boiling so I guess it's either a cereal mash or flaked rice from the LHBS. We do have flaked rice at the grocery store (much cheaper than at the LHBS) but I don't know if it is any different.
Does 34/70 give any off flavours at 66 at all?
Did u have to drest at all?.
Think i might try this at that temp.
I guess their wouldnt be a drest cause its already at ale temp.
My bad.
Does 34/70 give any off flavours at 66 at all?
Did u have to drest at all?.
Think i might try this at that temp.
Brewed the original recipe and used 34/70 fermented at 62-65 degrees for 10 days. It was crisp and refreshing. Early tasting had a noticeable corn flavor that mellowed a week later. Here are a couple of picture from 10 days after kegging to 20 days. Cleared up even more days later.
Nicely done! Looks right on par. I found that corn flavour to be a lil much. But now you say it the first time I brewed it it did mellow out.
Brewed the original recipe and used 34/70 fermented at 62-65 degrees for 10 days. It was crisp and refreshing. Early tasting had a noticeable corn flavor that mellowed a week later. Here are a couple of picture from 10 days after kegging to 20 days. Cleared up even more days later.
I'm going to brew this in a few weeks. I've got some california common yeast slurry, so I'm going to try that. I'm also going to use nugget as the bittering hop. I can't imagine the bittering hop matters a whole lot in this beer as long as you get the IBU roughly right.
What water profile would work best for this? Really light, like for a pilsner or a helles? With Philly tap water, when I punch in the numbers, it says I need to use ~75% distilled water to get close to those numbers. (I know about mash & sparge pH & all that.)
Also, why not mash this at 148 instead of 152? Is there any reason you wouldn't want a maximally fermentable wort with this baby?
I just kegged this based on bonecitybrewco's recipe a few pages back after 2.5 weeks in the fermenter and it's good but the corn flavor stands out a little more than I like. Will this condition out and mellow a little bit? I got 2 kegs so I threw one in the keezer and left one out to warm condition.
It definitely will mellow. Some people are much more sensitive to the corn flavour than others so be aware of that as well. But give it some time and it will smooth right out.
Gonna be out of country next week, but when I'm back I'm gonna give this a brew for a nice, crisp summer beer.
Anyone brew this with other hops? I have some Columbus lying around and I figure I'll just use those for bittering (since the recipe doesn't call for any aroma hops).
So I finally got around to being able to brew this tomorrow.
I dropped the corn and bumped up the rice a little, and I'm doing half and half 2-row and Pilsner. (This is a 5.5 gallon batch.)
2 lbs., 12 oz. 2-row
2 lbs., 11 oz. Pilsen
1 lb., 4 oz. flaked maize
1 lb., 0 oz. flaked rice
12g Willamette (4.8%) as a first wort hop
12g Crystal (4.8%) as a first wort hop
(12g is just a hair higher than 0.4 oz.)
Mash at 148 for 90 minutes; sparge in the mid-160s for 20 minutes. This is the first time I've paid any attention to the pH of my sparge water, so I'm hopeful about that.
My target water profile (all ppm):
Ca: 13
Mg: 6
Na: 7
SO4:37
Cl: 14
Target mash pH: 5.3
To get to these numbers, I'm using 85% distilled water and 15% Philly tap water. I'm adding .1 g/gallon gypsum and .15 g/gallon Epsom salt.
I'm trying to make this a pseudo-lager, so I'm using a lager-sized pitch rate of California Common yeast, grown from a slurry in a starter. The target pitch rate is 1.5 million cells per ml per degree Plato, or about 312 billion cells.
Enter your email address to join: