Cream Ale Cream of Three Crops (Cream Ale)

[tiredofbuyingbeer]

Picture:

 

[NerdBrewer22]

Hey ! i've come up with my little twist to that cream ale :

HOME BREW RECIPE:
Title: Cream Ale Tri-Crops Shady
Author: Biermuncher

Brew Method: All Grain
Style Name: Cream Ale
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Boil Size: 15 gallons
Boil Gravity: 1.037
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.050
Final Gravity: 1.009
ABV (standard): 5.34%
IBU (tinseth): 15.25
SRM (morey): 4.01

FERMENTABLES:
14 lb - Canadian - Pale 2-Row (70%)
2 lb - Flaked Corn (10%)
2 lb - Flaked Rice (10%)
2 lb - Canadian - Munich Light (10%)

HOPS:
1.5 oz - Willamette, Type: Pellet, AA: 4.8, Use: Boil for 60 min, IBU: 14.03
0.125 oz - Horizon, Type: Pellet, AA: 10.1, Use: Boil for 15 min, IBU: 1.22

MASH GUIDELINES:
1) Temp: 153 F, Time: 90 min, Amount: 1.42 gal, Mash
2) Fly Sparge, Temp: 168 F, Time: 30 min, Amount: 0 gal, Fly sparge
Starting Mash Thickness: 1.5 qt/lb

OTHER INGREDIENTS:
2 g - Gelatin, Time: 0 min, Type: Other, Use: Secondary

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: Yes
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)


This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/517451/cream-ale-tri-crops-shady

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2017-07-19 15:44 UTC
Recipe Last Updated: 2017-07-19 15:44 UTC

 

[nyer]

I made this recipe about 5 years ago and enjoyed it. Now that I live in the Florida heat I think it will be a perfect summer beer so I'm making another batch next weekend. Has anyone tried it with kolsch yeast? I read half the thread and didn't see anything. I'm planning to use 2 of the 3 out of notty, us05 or washed kolsch yeast. Obviously split between 2 fermenters.

 

[bikedave99]

I just made my 3rd batch of this and its probably my best yet. I wanted a touch more body and flavor character. Here are the details on my 11 gallon batch:

2 Row Pale Malt 10.0lbs
Toasted 2-row 2.0lbs (275 degrees for 35 minutes)
Flaked Maize 4.0lbs
Minute Rice 1.0lb
C60 4oz

Mashed 151
60 minute boil

1.75oz of Styrian Bobek at 60 minutes

Yeast: 34/70 starter fermented at 66 degrees for 7 days.

Into the fermenter:

Awesome Vittles Vault fitting into my mini fridge like a boss!

 

[dstockwell]

No air lock needed with Vittles Vault?

 

[bikedave99]

No air lock needed with Vittles Vault?

I drilled a small hole and ran a blow-off tube on it. However.... it never bubbled, the lid leaked enough not to build pressure. I have subsequently pulled lid and ring seal off and filed off the casting ridges and then put it back together with keg lube on the seals. I think it might hold pressure now, but am not too worried either way.

 

[BrunDog]

Made this with about a half pound less corn. This is about 2 weeks in the keg. Good summer drinker!
View attachment ImageUploadedByHome Brew1501202682.982096.jpg

 

[Fordiesel69]

For those who have done this brew, can you explain how you did the primary fermention?

1. Did you begin the diacetyl rest and cold crash early so you could have it transferred to secondary BY THE 14th day?

2. Or did you leave alone for full 14 days and then begin to do diacetyl rest and cold crash extending into days 15 and 16?.

Some like to cold crash, some don't. Opinions please.

 

[SlitheryDee]

For those who have done this brew, can you explain how you did the primary fermention?

1. Did you begin the diacetyl rest and cold crash early so you could have it transferred to secondary BY THE 14th day?

2. Or did you leave alone for full 14 days and then begin to do diacetyl rest and cold crash extending into days 15 and 16?.

Some like to cold crash, some don't. Opinions please.

IIRC I brewed on a Saturday, and raised the temp to help it finish out by the following Saturday. I verified it was stable by by about Thursday and began cold crashing. Fined with gelatin Friday. Bottled on sunday. I didn't use a secondary at all. I'm also not sure a diacetyl rest applies here unless you're using a lager yeast and temperatures.

It really depends on your fermentation conditions and the type of yeast you use. With us-05 fermenting around 65 degrees you'd probably be able to get stable hydrometer readings by day 10-11, which definitely leaves you enough time to cold crash and package by day 14. I don't see any reason to secondary at all personally. Of course the safest and surest method is to just leave it alone at 68 degrees for the full 14 days like biermuncher's instructions say before you do anything else. I like to take an active role in the process though. Checking for activity, taking gravity reading, and tweaking the fermentation temperature serve as stuff I can do to feel like I'm doing something. It usually helps me to identify the earliest point that I can safely package the beer too.

 

[BrunDog]

I think I did 10 days at 65 then went up to 70 for another 7 or so. No CC or gelatin. Straight to a purged keg.

 

[bikedave99]

For those who have done this brew, can you explain how you did the primary fermention?

1. Did you begin the diacetyl rest and cold crash early so you could have it transferred to secondary BY THE 14th day?

2. Or did you leave alone for full 14 days and then begin to do diacetyl rest and cold crash extending into days 15 and 16?.

Some like to cold crash, some don't. Opinions please.

The first time I brewed this recipe I was in a rush to deliver for an event. I pitched a starter on brew day, it was finished fermenting 5 days later. I started crashing it then, transferred to a keg on day 6, set CO2 to 30psi for 24hrs then turned it down to 12. The keg was served and floated on day 9 to rave reviews.

Honestly, I would try using Saflager 34/70 with this recipe. I ferment it at 66 degrees, it finishes just as quick as US-05 and is a touch more lager-y.

The second time I brewed this I gave it about 10 days in the fermenter before transfering. This last time it as about 10 days in the fermenter and will be about 2 weeks cold conditioned before I serve it. I think the extra cold time in the keg is helping clean it up even more.

 

[BrunDog]

No doubt a little more time in the fermenter and keg will do this beer well.

 

[sgraham602]

making this next and using the OP recipe. Except subbing Halletauer for the Crystal.

I'm toying with the idea of changing the hops, or maybe dry hopping half of it. I've never made this recipe before though. Should I leave it alone? or should I change out the hops?

 

[BrunDog]

I think leave it alone, at least for the first go. It's a cream ale - meant to be very approachable and light. Dry hopping makes a different beer, which might be unbalanced given its dryness, light body, and low alcohol.

That said, I did a side-by-side with a Bud Light just for fun. BL is literally piss-water, especially when you do a comparison to a legit beer like this. BL on right - no head, no carbonation, no thanks!

View attachment ImageUploadedByHome Brew1501972954.385927.jpg

 

[dttk0009]

Strange how I ended up with a more golden color, but perhaps that's up to the pale ale malt I get here (Weyermann).

Either way, also very happy with how clear it ended up. Looks gorgeous.

 

[brewbama]

Strange how I ended up with a more golden color, but perhaps that's up to the pale ale malt I get here (Weyermann).

Either way, also very happy with how clear it ended up. Looks gorgeous.

Interesting. When I lived in Germany I never brewed my self. With the home delivery and awesome gasthauses and hausbrauerie I didn't have the time.

 

[z-bob]

making this next and using the OP recipe. Except subbing Halletauer for the Crystal.

I'm toying with the idea of changing the hops, or maybe dry hopping half of it. I've never made this recipe before though. Should I leave it alone? or should I change out the hops?

I don't think the exact variety of 60 minute hops makes much difference (it does make some difference.) If you want to add late hops, maybe 1/4 ounce in the last 5 minutes -- it should be subtle. Halletauer or WIllamette would be fine.

Dry hopping would just be wrong (no offense). A hoppy beer needs more backbone to support it. This is lawnmower beer that actually has a little taste to it, but it's still light. Might be a good choice to put up in quart bottles.

 

[BrunDog]

That's a pretty nice color!!

Either way - I don't think you can compare image to image... different lighting, camera, colorspaces, etc.

 

[ericbw]

making this next and using the OP recipe. Except subbing Halletauer for the Crystal.

I'm toying with the idea of changing the hops, or maybe dry hopping half of it. I've never made this recipe before though. Should I leave it alone? or should I change out the hops?

I did a dry hopped cream ale (El Dorado), and it was good. Go easy on the dry hops, though.

I think 60/30/0 is a good hop schedule for light beers like this.

 

[ericbw]

I think leave it alone, at least for the first go. It's a cream ale - meant to be very approachable and light. Dry hopping makes a different beer, which might be unbalanced given its dryness, light body, and low alcohol.

That said, I did a side-by-side with a Bud Light just for fun. BL is literally piss-water, especially when you do a comparison to a legit beer like this. BL on right - no head, no carbonation, no thanks!

View attachment 409840

I'm surprised the BL is more golden.

 

[BrunDog]

I'm surprised the BL is more golden.

Yeah... that's the artificial color they put in it.

 

[Fordiesel69]

Well, our brew that we did per the OP receipe came out freakin' awsome. Pics and review to follow once carbed up. It tastes amazing uncarbed, cant wait!!!!

The only change was that we did not have Crystal hops avail locally so we subbed Australian Helga. Still came out fantastic. We two batches; nottingham and US-05. Will do a compare to see which is better.

 

[LionMac]

Awesome recipe, thanks for sharing.

 

[RangemasterD]

Got a batch of this carbing now and I'm really looking forward to trying it.

 

[BrunDog]

This beer really comes around after a few weeks in the keg. Mine is crystal clear - the clearest beer I have ever made (also the lightest grain bill)! I never thought I would have a YFPW beer... but this will probably occupy a regular tap going forward.

 

[dttk0009]

This beer really comes around after a few weeks in the keg. Mine is crystal clear - the clearest beer I have ever made (also the lightest grain bill)! I never thought I would have a YFPW beer... but this will probably occupy a regular tap going forward.

Came here to say the same thing. I think it's been in the keg for about 5/6 weeks or so now and it's oh so refreshing and, as others have mentioned, crystal clear. Probably the clearest i've brewed to date.

Next time I think i'll turn down the corn a bit and sub it with maybe a bit more malt, but I definitely plan on brewing this again early next year. It's a great beer for hot weather.

 

[nyer]

I made 11.5 gallons of this back before Irma decided to show up and screw things up for us in Florida. Luckily it was in my chest freezer and had several days to ferment before power went out. Hopefully it tastes fine, I might have to rename it Irma Ale.

 

[catdaddy66]

Time to make my next batch of this delicious libation and hope to get it done next weekend.

How shall I jazz it up this time? Last batch I used experimental hops that were extra Amarillo like, but this time I may use Noble hops.

 

[bikedave99]

Time to make my next batch of this delicious libation and hope to get it done next weekend.

How shall I jazz it up this time? Last batch I used experimental hops that were extra Amarillo like, but this time I may use Noble hops.

Here's how I modified it last time and thought it worked awesome (10gal batch):

2 Row Pale Malt 10.0lbs
Oven Toasted 2-row 2.0lbs (275 degrees for 35 minutes)
Flaked Maize 4.0lbs
Minute Rice 1.0lb
Crystal 60 4oz

Mashed 151
60 minute boil

1.75oz of Styrian Bobek at 60 minutes

Yeast: 34/70 starter fermented at 66 degrees for 7 days.

 

[NerdBrewer22]

I just settled my new (and first brewing experience) 5 gallons fermenters. I ended with ~10Gal. In 3 containers.

8Kg 2-row canadian
1Kg minute rice
1Kg Flaked Corn

Mash at 153F for 60 min.

Sparge with water at 165F

Boil for 90 min. With homegrown leaf hops (2oz.) at 60 min. Then Crystal at 25 min.

Wort chill into the Fermenter (final temp. 90F

2 packs of Safale 05 rehydrated with 250 ml of water at 40C.


Here's some pictures of my 3 samples (Post-Mash, Post-Sparge & Post-Boil) View attachment IMG_6972.jpgView attachment IMG_6967.jpgView attachment IMG_6949.jpg