Cream Ale Cream of Three Crops (Cream Ale)

[TrustyOlJohnson]

I have some rookie questions...lol I have yet to brew my first batch of beer yet, I’ve only made some ciders, just to get my fermenting feet wet. What is “Crystal”? The last ingredient? Sorry in advance for my ignorance...

Willamette and Crystal are each a type of hop. They are added at specific times minutes remaining in the boil. Hop pellets are the most common and easiest form to use.

 

[umphorever]

Thank you!! This will be my first beer recipe! I can’t wait to try it!!!

 

[TrustyOlJohnson]

Thank you!! This will be my first beer recipe! I can’t wait to try it!!!

It is truly a great beer!! Hard to hide flaws in, but tasty.

 

[BierMuncher]

I brewed a batch of this about two weeks after BM originally posted it. (Can't believe that is ten years ago almost!)

My how time flies.....

 

[gunhaus]

Too true! But at least we have beer to sooth the journey!

 

[redarmy990]

Just brewing this right now, nice rolling boil i came out after the mash at 1.048,
Very happy with that used my new grain mill for the first time and seem to be around 80% efficiency according to beer smith.

5.5 gallon batch
6lb8oz 2 row
2lb flaked corn
14oz minute rice
hop schedule as the original recipe.

 

[Monty0124]

Went down to the ferm fridge to pull the 3 crops out and rack to keg. I put 5.5 gallons into the fermenter at 1.048 and today, after sixteen days on 1 packet of US-05 I'm at 1.012 with green apple odor. Ran fermentation straight through at 68 degrees (thermoprobe). Brought it upstairs to sit in ambient 74 degrees to see if she'll finish out. Should I wait it out or pitch a little more 05? Was hoping to force carb and tap Monday afternoon - oh well.

**Update** - Had a small amount of airlock activity through the day yesterday. Seems to be slowed this morning. Not sure if it was just off gassing due to increased wort temp or if the yeast started up again. Will give it a couple days and test gravity again.

 

[fizzix]

Bottled Cream of 3 Crops today and preliminary taste is excellent.
Now we wait...

 

[ratinator]

I tried to sift threw some of this for an extract version (I use to brew all grain but moved to a condo and space is limited) with no luck so I decided to make a 5 gallon one for myself using beersmith. Going to buy the ingredients on my way home and brew this up in following days.

2.5lbs flaked corn
.6lbs flaked rice
3lbs pale malt
Steeped 30mins @152F

4.5lbs extra light DME

.5oz Willamette (60mins)
.5oz Crystal (60mins)
Irish moss

Safale S-05 yeast

OG: 1.042
IBU: 13

 

[redarmy990]

just taken a gravity reading, My tilt has it at 1.011, Took a reading from fermenter and hydrometer is saying 1.004. According to beer smith that is 90% attuention, i used white labs cream ale blend, fermented at 66 for 8 days and had it sat at 70 since then.
Going to start to cold crash and then keg in a week or so.

 

[MrBlackrock]

Brewing for a 4th time ! First batch of the year.

 

[TwistedGray]

anyone interested in a bottle trade on this? would love to get feedback...

You'll need more than just one beer, but yes we have a homebrew bottle trade going on - https://www.homebrewtalk.com/forum/threads/fothb-v-kno3-s8-c7h4o.651163/

 

[-Ajax-]

Hello, I'm a newbie to all grain brewing. When you say "single infusion mash @ 152 degrees" does that mean throw all 14.26 gallons into the mash tun at the same time for 90 mins? no sparging or anything?

 

[seilenos]

Hello, I'm a newbie to all grain brewing. When you say "single infusion mash @ 152 degrees" does that mean throw all 14.26 gallons into the mash tun at the same time for 90 mins? no sparging or anything?

“Single infusion mash @ 152 degrees” is a redundant way of saying “mash @ 152 degrees”. If it were a step mash, decoction, etc it would be listed.

I don’t mean “redundant” as wrong or a mistake, just as we all tend to say the long version when it’s not needed.

Kinda like how we say “close proximity” as if there is such thing as a “far proximity”.

 

[-Ajax-]

“Single infusion mash @ 152 degrees” is a redundant way of saying “mash @ 152 degrees”. If it were a step mash, decoction, etc it would be listed.

I don’t mean “redundant” as wrong or a mistake, just as we all tend to say the long version when it’s not needed.

Kinda like how we say “close proximity” as if there is such thing as a “far proximity”.

Okay, gotcha. Does that mean that all recipes with sparging are considered step mashing? again, totally new so I apologize if that is a super simple question.

 

[seilenos]

Okay, gotcha. Does that mean that all recipes with sparging are considered step mashing? again, totally new so I apologize if that is a super simple question.

While I don’t think anyone minds helping out, there might be better boards here to ask process questions. That’s not an admonishment; just thinking you might get better responses in "Beginner Brewing" versus a thread about a specific recipe.

That being said, mashing and sparging are different processes; mashing consists of soaking the grains to release their sugars and allow certain enzymes to break them down. Sparging comes after mashing and is how the liquid (wort) is separated from the grains in preparation for the boil.

 

[TwistedGray]

Fermentating a beast of a cream ale, boiled off too much off. Might come in over 6%, but we'll see how well the K-97 does.

 

[fizzix]

Nice and tasty corn influence. I don't quite like the nose in a glass, but that's likely my amateur fault.
Outta the bottle, though, this is a winner and a thirst quencher and a drinker.
And the drinkier I more of them, the quenchier I get.

 

[catdaddy66]

Nice and tasty corn influence. I don't quite like the nose in a glass, but that's likely my amateur fault.
Outta the bottle, though, this is a winner and a thirst quencher and a drinker.
And the drinkier I more of them, the quenchier I get.

View attachment 575960

Tasty looking brew!

 

[rkhanso]

I brewed this on 6/15/18. I made a 10 gallon batch without changing the grain bill (but will probably end up being only 8-9 gallons bottled) and my final gravity was 1.047.

I split the batch into two fermenters (5 gallons in each) and used two different yeasts.
The glass carboy got WYEAST KÖLSCH 2565 (smack pack-liquid)
The fermenting bucket got LALLEMAND NOTTINGHAM (dry, but I re-hydrated in a half-cup of water before adding to the fermenter)

Both starting bubbling in the airlocks within 6 hours. The Kolsch was really going at it.
Now, almost 1 week later, the Kolsch is still letting bubbles go 1 every 10 seconds or so.
The Nottingham dropped to no activity (or longer than I want to wait and watch) days ago.

Both fermenters are on a concrete floor in my water softener room in the basement, where the city water comes in the house. The temp in that room is about 62-63F (even with the air conditioning off). I have no external temperature control - just ambient air with the bi-fold door closed. The home central AC was on the first few days due to the high heat outside. Though, that small room doesn't change temperature very much if at all.

Both yeasts have a range from 56-70F. But, I think that they recommend lower temps than I have them at.

I'm wondering if I'm OK and should just let them go, or if I need to do something to get the Nottingham bubbling again.

How long should I let them go in primary? Both the same amount of time? Should I do a secondary (I can, but would rather not if it's not needed).

 

[TwistedGray]

No secondary for this one, and I cannot comment on how long you should let them go. Are you not simply going to take hydrometer readings to determine when they're done or?

 

[rkhanso]

No secondary for this one, and I cannot comment on how long you should let them go. Are you not simply going to take hydrometer readings to determine when they're done or?

I've made only about 5-6 extract kits prior to this brew and haven't taken gravity readings during fermenting in the past. I've just let them sit long enough for them surely to be done. I thought that might be better than risking contamination by testing gravity 2-3 times. I'd only taking a gravity reading on bottling day.

I guess my main concern was the difference in the 2 fermenters and yeast activity in one, but not the other. And if I should be worried about that, or do anything to the Nottingham that's not doing anything now - like changing its temperature, shaking the bucket, etc.

 

[TwistedGray]

I've made only about 5-6 extract kits prior to this brew and haven't taken gravity readings after fermenting in the past. I've just let them sit long enough for them surely to be done. I thought that might be better than risking contamination by testing gravity 2-3 times. I'd only taking a gravity reading on bottling day.

I guess my main concern was the difference in the 2 fermenters and yeast activity in one, but not the other. And if I should be worried about that, or do anything to the Nottingham that's not doing anything now.

Is it possible that the Nottingham just finished quicker? I know it attenuates higher which would (in my mind) result in the inverse affect, but what do I know. I thought it liked higher temps though? Any time I use Nottingham in my garage I heat wrap it just in case. You might consider that if possible.

 

[rkhanso]

I brought the bucket upstairs and put a blanket around it. I applied a hair dryer for 30 seconds and it's already started bubbling through the airlock again. Not sure this was a good idea.

I suppose I may be making a mountain out of nothing though - if the yeast has a 54-70F temp range. I just need to wait longer? And adding heat is not really necessary, or desired? I got worried after reading the "leave it alone" thread and put the bucket back where it was in the basement.

I suppose I just need to take a gravity reading to really know the facts.

And, maybe because the glass carboy may seal better than a fermenting bucket might explain why I see bubbles in the carboy and not the bucket. The CO2 could be escaping someplace other than the airlock from the bucket.

Another question - when adding the hops to the boil, I put them in a mesh bag I used to use for steeping grains when extract brewing. It's a pretty big bag. I'm wondering if this might have been a mistake, instead of just dumping the hops in freely into the kettle. My intention was to reduce the hop gunk, which it did. I hope I didn't "mess with the recipe" by the hops being too restricted to impart the flavor.

 

[jlinz]

Thinking about making this with wlp 400 and ekg. Crazy?

 

[redarmy990]

My first time brewing cream of 3 crops.
Had 5 vanilla pods left. Made a vanilla and vodka tincture. Was left infusing for 3 e
Weeks before straining and adding to keg

Great taste of vanilla. Love this beer for a hot summers day

Happy 4th Y'all

 

[TwistedGray]

My modified, small batch version.

Preboil OG: 1.044
Postboil OG: 1.086
FG: 1.026
ABV: 7.88%
Grain bill: 3lbs of 2row, 0.5lbs of flaked corn, and 0.75lbs of flaked rice (grain cost $17.02)
Hops: (it's what I had on hand) 0.5oz of Hallertau Mitterlfuh at 2.7% Alpha Acid and 0.5oz of Willamette at 5.4% Alpha Acid
Yeast: Safale K-97 (dry yeast, no rehydration)

Pretty damn tasty! Wife liked it and she's always my biggest critic

Cherry tincture added at glass, tasty

Apricot tincture added at glass, preferred over raspberry

 

[mathewrtaylor]

My modified, small batch version.

Preboil OG: 1.044
Postboil OG: 1.086
FG: 1.026
ABV: 7.88%
Grain bill: 3lbs of 2row, 0.5lbs of flaked corn, and 0.75lbs of flaked rice (grain cost $17.02)
Hops: (it's what I had on hand) 0.5oz of Hallertau Mitterlfuh at 2.7% Alpha Acid and 0.5oz of Willamette at 5.4% Alpha Acid
Yeast: Safale K-97 (dry yeast, no rehydration)

Pretty damn tasty! Wife liked it and she's always my biggest critic
View attachment 577971

Cherry tincture added at glass, tasty
View attachment 577972

Apricot tincture added at glass, preferred over raspberry
View attachment 577973

WOW - What did you add to achieve a 1.086 gravity off of 3lbs of grain?

 

[TwistedGray]

WOW - What did you add to achieve a 1.086 gravity off of 3lbs of grain?

Small batch plus a long boil ... like really long boil! I took it from 3 gallons down to about 1.5.

 

[caseyh]

How would I do This is a 5 gal mini mash? Don’t have all the equipment to do a all grain.