Cream Ale Cream of Three Crops (Cream Ale)

[TwistedGray]

BIAB

 

[RatCity]

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).

Curious how this tasted with a kolsch yeast! Any updates on the two batches?

 

[rkhanso]

Curious how this tasted with a kolsch yeast! Any updates on the two batches?

I just tried a bottle made with Nottingham (yes, its only 11:30am). It's pretty tame compared to what I usually drink - stout/ale/porter - obviously.
But, it's very good. Very easy drinking. Fairly clear - but some haze. Some of that might be condensation on the glass. Comparing it to a BMC type beer is pretty accurate. But with a bit smoother flavor.
Another week or 2 bottle conditioning and this will be awesome.

I'm going to like brewing on my new BIAB system.

I'll try a bottle made with the Kolsch yeast in a couple hours and post again.

 

[rkhanso]

The Kolsch yeast seems very similar to the Nottingham. Though - I'm trying them 1 hour apart. I should really try them side-by-side to check for differences. I'll need to get some family members and friends to do the same for other opinions.

After the 2 weeks after bottling, I think the Kolsch had a bit better head at initial pour and afterwards. There wasn't much difference though.

I'm not a beer judge, nor know subtleties in beers.

Again, very smooth. Not bitter or a bite to it at all (I dislike IPAs). It really seems like a smoother Miller or Corona type beer, just not quite as clear. Very easy drinking. I think I like the Kolsch a bit better at this point. I'll try them side-by-side later. Have to get some more in the fridge.

My wife and daughter drink Stella, Corona and similar. My wife tried a taste and said it was very good. I'm sure my daughter will also.

Thanks for this great recipe.

 

[TwistedGray]

Curious how this tasted with a kolsch yeast! Any updates on the two batches?

It's great, I've used the Kolsch yeary

 

[RatCity]

The Kolsch yeast seems very similar to the Nottingham. Though - I'm trying them 1 hour apart. I should really try them side-by-side to check for differences. I'll need to get some family members and friends to do the same for other opinions.

After the 2 weeks after bottling, I think the Kolsch had a bit better head at initial pour and afterwards. There wasn't much difference though.

I'm not a beer judge, nor know subtleties in beers.

Again, very smooth. Not bitter or a bite to it at all (I dislike IPAs). It really seems like a smoother Miller or Corona type beer, just not quite as clear. Very easy drinking. I think I like the Kolsch a bit better at this point. I'll try them side-by-side later. Have to get some more in the fridge.

My wife and daughter drink Stella, Corona and similar. My wife tried a taste and said it was very good. I'm sure my daughter will also.

Thanks for this great recipe.

Awesome, thanks for your thoughts. Interesting that they don't seem *too" different. I brewed this so long ago, then ended up adjusting the grain bill to reduce corn flavor, that I don't even remember what the original tasted like. I also suspect I didn't give it enough time for the corn to mellow out when I first brewed it.

Anyway, ingredients for a 10g batch headed my way, gonna do BM's original recipe, looking forward to brewing again!

 

[Calaeb]

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

Care to post how you made your fruit tinctures? seems like it would be a nice way to not have to wait for this beer to finish on fruit.

 

[TwistedGray]

@Calaeb
You just add your fruit to a mason jar, add grain alcohol, put in a dark place (cabinet) and agitate daily. Some fruits (or herbs) take longer than others to release their goods. From there (sometimes weeks) you can just strain off the flavored alcohol and pour into the beer. Using tincture is a common practice because you avoid all the fruit trub, the added fermentation, and you're sanitizing the fruit during the process as well.

 

[Leapsandbounds]

My first all grain attempt. Unfortunately my OG was very low and the abv came out to only 3.5%. I plan on making it again though.

 

[rkhanso]

Awesome, thanks for your thoughts. Interesting that they don't seem *too" different. I brewed this so long ago, then ended up adjusting the grain bill to reduce corn flavor, that I don't even remember what the original tasted like. I also suspect I didn't give it enough time for the corn to mellow out when I first brewed it.

Anyway, ingredients for a 10g batch headed my way, gonna do BM's original recipe, looking forward to brewing again!

My wife likes the Kolsch yeast better. I think I do as well. After tasting them side-by-side a few times, Kolsch wins out.

 

[rkhanso]

I wish there was a "search this thread" option on this website....
I've only made this recipe just last month, and it turned out great - and I am probably putting the cart before the horse.....but
Has anyone tried this recipe but added honey to it?
Or dropped down the corn percentage and upped the rice?
Or other variations?

 

[kopper]

I wish there was a "search this thread" option on this website....
I've only made this recipe just last month, and it turned out great - and I am probably putting the cart before the horse.....but
Has anyone tried this recipe but added honey to it?
Or dropped down the corn percentage and upped the rice?
Or other variations?

There is the "Search this thread only" option in the search box??

 

[rkhanso]

There is the "Search this thread only" option in the search box??

Thanks for pointing that out. I've never seen it there before.
That will be very helpful.

 

[ratinator]

Delete

 

[caseyh]

Strange color. Used the original version in post 1. Any ideas here?

 

[TwistedGray]

That is obscure indeed. What didn't you do?

 

[caseyh]

It was all good till it we used a chiller. It looked very normal. About 10 min of cycling through the chiller it came out like this. There was a strange protean binding going on but never brewed with corn or rice so wasn’t sure want that was. It smells and tastes fine. The gravity is good also. Will let it go and see what happens.

 

[verboten]

I actually made a beer again. This was my first batch in my new Robobrew. I made this beer years ago for a birthday party. I'm making it again for my 40th!

After mash, the wort was so clear I could see through it. Hit 1.038 before boil, so I think I did ok.

Thanks for the awesome recipe!

 

[Crabnut]

Brewed this up a month ago, just went into the keg last night. Ended up with just a tiny hint of char. My wife thought it reminded her of a pepper ale. Mash temp was a little too low and had to heat it up. Likely happened there. Was thinking about hitting it with a bit of habanero pepper tincture. Anybody with other thoughts?

 

[00Seven]

I’m brewing this tonight. About to go to the store. Probably been answered but don’t have time to sort thru 92 pages. On the minute rice, does it matter if it’s brown rice or white rice? And I just dump it in with the rest of my grains when I start my mash?

 

[TwistedGray]

I’m brewing this tonight. About to go to the store. Probably been answered but don’t have time to sort thru 92 pages. On the minute rice, does it matter if it’s brown rice or white rice? And I just dump it in with the rest of my grains when I start my mash?

White, don't think anyone has asked that. Mash in with grain (from my understanding).

 

[jakeasaur]

I have always done white and yes just mash with the rest of your grains

 

[00Seven]

My brew day on this was absolutely perfect. 5.25 gallons at 1.044 OG. What are the normal fermentation times on this one?

 

[TwistedGray]

My brew day on this was absolutely perfect. 5.25 gallons at 1.044 OG. What are the normal fermentation times on this one?

3-4-5 days for me

 

[00Seven]

3-4-5 days for me

3 days in primary, 4 in secondary and 5 conditioning? Seems pretty fast

 

[TwistedGray]

3 days in primary, 4 in secondary and 5 conditioning? Seems pretty fast

Skip secondary, it's all about temp control. My first batch fermented within a week, and my second was similar enough.

 

[rkhanso]

I let my recent brew of this go 3 weeks in primary, then bottled and let it sit another 2 weeks before drinking.
Heavy airlock activity stopped after 4-5 days. The carboy didn't really look clear - like everything settled out until about 2 weeks passed.
I wanted a very clear beer so let it go longer. I split the batch in half and used Kolsch in one fermenter and Nottingham in the other.

 

[00Seven]

Has someone made a light version of this? Thinking about shooting for a 1.032 OG and a 1.000 FG with amylase. I just pulled my first pint of the original recipe and it's good but it seems a little sweet. Too many more hops and it won't be a cream any more so I want to make it more dry but keep the alcohol around 4.2-4.3. Would be awesome if I could tweak the flavor profile closer towards like a Milwaukees Best Light or something

 

[TwistedGray]

After my second batch, I find the corn to be too much.
2-row: 71%
Flaked rice: 18%
Flaked corn: 12%

What should my ratios be if I don't want an overwhelming corn flavor coming through? I am mashing at 150 for 60min.

 

[caseyh]

Came out great. Eveone has loved it. It’s clearer then it looks just the Louisiana heat and the cold glass always fogs up.

Split the batch. Have another 5 gal in the carboy still sitting at 40°. May add some cherry or something to it. Or just see if the taste changes.