Cream Ale Cream of Three Crops (Cream Ale)

[RatCity]

Just tasted my batch, followed the recipe entirely including all the corn. Doesn't taste corny at all, unlike the first time I brewed it.

I suspect my older batch just didn't ferment out as much, leaving more corn sugars than this batch. This one ended at 1.005, it's dry, crisp and refreshing. Didn't do any finings or clarifying agents - the haze doesn't bother me.

 

[TwistedGray]

Just tasted my batch, followed the recipe entirely including all the corn. Doesn't taste corny at all, unlike the first time I brewed it.

I suspect my older batch just didn't ferment out as much, leaving more corn sugars than this batch. This one ended at 1.005, it's dry, crisp and refreshing. Didn't do any finings or clarifying agents - the haze doesn't bother me.

Was there a temp difference when you fermented this time? I think fermenting at colder temps (65f) causes more corn forwardness. I am using Kolsh yeast, for whatever that's worth.

 

[RatCity]

There definitely was a difference, but the opposite of what you're saying: in the past I fermented at ambient basement temp, so probably higher, 68-69. This was five years ago so I've come a long way since, now have a temp-controlled fermenter. I kept it at 65-67 this go-around for the first 5-6 days, then crept it up higher so the yeast could finish out (up to 68, 69 etc).

This batch I had a roaring starter for the s-05, and actually calculated how big of a starter I'd need via a pitch rate calculator (https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/). In the past I'd just pitch a packet into each fermentor and call it a day. Not sure if that played a role, but the yeast chugged through those fermentables like crazy this time.

Will post a photo when I pull a pint tonight! Not overly impressive looking because of the chill haze, but so so tasty! It's a nice balance after brewing a bunch of malty, hoppy, boozy beers recently..

 

[RatCity]

So tasty! Happy Friday all!

 

[TwistedGray]

So tasty! Happy Friday all!View attachment 590306

Well done

 

[Droot]

Made it twice. First batch the only grain I had was Marris Otter and it came out a little too much. Next 11 gal batch I used Klages and added 1/2 lb light crystal. Both batches came out just over 5%, I was shooting for 4, so less grain next batch.
Second batch looked perfect. Nice head, clear as can be with good flavor. She loved it. Just kicked the second keg a few days ago. I am out of beer. I brew 30 gallons twice a year. Its time.

I want to make it lighter. I have been using Chico yeast. Saw one person used Kolsch. Going to try that. I make 2 7 gal fermenters at a time, so one of each.

Open to suggestions to make it lighter. She is a Mic Ultra drinker. She likes this, and one fermenter I put in a bottle of blueberry flavor. She liked that too.

It wont be long before I fire up the Brewery. Same equipment since early 1990.

David

 

[Leapsandbounds]

Finally got around to brewing this again. I lowered the corn a bit though and upped the rice an equal amount (8.3% each). Color looks great!

 

[Bearzerker]

I live in an semi isolated local and was wondering if anybody tried corn grist or meal instead of flaked corn...

Pretty sure that would ok but wanna be sure

 

[bonecitybrewco]

Made it twice. First batch the only grain I had was Marris Otter and it came out a little too much. Next 11 gal batch I used Klages and added 1/2 lb light crystal. Both batches came out just over 5%, I was shooting for 4, so less grain next batch.
Second batch looked perfect. Nice head, clear as can be with good flavor. She loved it. Just kicked the second keg a few days ago. I am out of beer. I brew 30 gallons twice a year. Its time.

I want to make it lighter. I have been using Chico yeast. Saw one person used Kolsch. Going to try that. I make 2 7 gal fermenters at a time, so one of each.

Open to suggestions to make it lighter. She is a Mic Ultra drinker. She likes this, and one fermenter I put in a bottle of blueberry flavor. She liked that too.

It wont be long before I fire up the Brewery. Same equipment since early 1990.

David

I was one of the people that used Kolsch and it turned out great, albeit still too much Malt flavour for some family members of mine. I’ve since switched to fermenting with 34/70 if my ferm fridge is unavailable or Rocky Mountain lager yeast if my ferm fridge is available. I also mash lower and use amylase enzyme. It turns out clean and super crisp. Very clean drinking and finish. First keg I’ve taken to a friends for a brew day and it was kicked by the end of it. Honestly this recipe is a fantastic base for a lager or cream ale.

 

[TwistedGray]

I also use kolsch

 

[Leapsandbounds]

I live in an semi isolated local and was wondering if anybody tried corn grist or meal instead of flaked corn...

Pretty sure that would ok but wanna be sure

I use instant grits in place of flaked maize. My first attempt was good but was a tad heavy on corn flavor (which I didn’t really mind). I just brewed it again with half as much grits. I’m not sure how the flavor compares between flaked maize and grits but I’d imagine they are similar.

 

[Droot]

Bought some Kolsch yeast, will do the other 5 gal with SO5.

Brewing Saturday
David

 

[RatCity]

Bought some Kolsch yeast, will do the other 5 gal with SO5.

Brewing Saturday
David

Let us know how they compare! You going to ferment at the same temp?

 

[Droot]

Let us know how they compare! You going to ferment at the same temp?

Yes, basement temp. I wait till it gets down to 66 before Beer season starts.

It’s about done mashing. I used

4 lbs flaked Maize
2 lbs flaked rice
10 lbs Breiss

I have my own mill

Mashed 144 because I missed for 15 minutes. Raised to 149 for an hour, then 151 for 1/2 hour. Now sitting at 159 for a few then mash out.

David

 

[Droot]

Ended up with OG. 1.051. Still a little high. Will see how it tastes before I make adjustments.

I ran out of home brew a couple weeks ago.

David

 

[wtaylor3]

I'm planning on brewing this beer this weekend, ive been on a long hiatus after few "watery" batches and frustrations but I'm going to ease back into brewing with BIAB. So I'm planning on stovetop brewing a t gallon batch. My only concern is my kettle is only 7.5gal so I hope this light grain bill is the ticket to not making a mess for swmbo.

 

[Leapsandbounds]

This is my second time making this recipe but this time I reduced the amount of corn and upped the rice. In retrospect, I think the original recipe was better. I actually wish there was more corn flavor. Still a nice brew though. I’m trying to hash out a beer that everyone can enjoy and this beer has great potential.

 

[jimmyjusa]

I'm thinking of doing this recipe but using belma hops to get more of a fruity flavor vs the crystal hops. Better half really liked a guava cream ale and even though i know that was flavored I'm thinking belma could be closer to that direction although not flavor. I'm thinking of doing one with kolsch yeast and the other I'm thinking us05 or notty but i could also be even more off the standard and use either a belgian or saison strain for half the batch to give a little variety overall.

 

[Leapsandbounds]

Turns out My wife enjoyed my modified version of this recipe so it’s time to make more.

 

[Neilyboy]

Cheers Muncher! I brewed this possibly 10 years ago. Then I had 3 kids and stepped away from brewing while life got crazy. I recently got back into brewing and had to give this one another go. Took a few hours off work yesterday to get this batch underway. One fermentor got a bit chilled when filling (forgot to shut off counter-chillers ice water supply). So one is actively bubbling away while the other will be a late starter as he naturally warms up to 'happy' yeast temps. I spun up 1600ml of s-05 starter for this batch. Excited to have this in tap for the holidays soon approaching!

Thank you for such a wonderfully simple and crowd pleasing recipe! Have wonderful holidays!

Neil

 

[Neilyboy]

Bumping for no good reason other than to add some beer porn. Is it weird to sit and watch your beer ferment? The wife was not thrilled with me fermenting in my closet. What's a guy to do when his fermentation freezer is too full. Best part is we have geothermal in the new house. I have sat 7 gallon fermonsters in different areas of the house. I found that keeping them in my closet they typically sit between 68 and 70. So it's perfect for these brews that require less attention and still turn out drinkable. You can see in the photos the left fermenter was still 2 degrees lower than the other (has been steadily climbing since I brought it in last night - after chilling too much). I am hoping it takes off soon...

Thanks again buddy!
Neil

 

[jeff1852]

Cream Ale Recipe

This is a very simple, inexpensive cream ale recipe that will get every BMC drinker in the room enjoying homebrew. So named because of the three different crops that go into the grist (Barley, Corn and Rice).

Batch Size: 11.50 gal
Boil Size: 14.26 gal
Estimated OG: 1.040 SG
Estimated Color: 2.9 SRM
Estimated IBU: 14.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
12.00 lb Pale Malt (2 Row) US (2.0 SRM)
4.00 lb Corn, Flaked (1.3 SRM)
1.00 lb Minute Rice (1.0 SRM)

1.00 oz Willamette [5.20%] (60 min)
1.00 oz Crystal [3.50%] (60 min)

I am trying to figure out my boil size for a 5 gal batch.
I have a 8 gal pot to do a BIB brew on this one.
This will be my first BIB and 1st all grain brew.
Any help would be appreciated.
Thanks!

 

[Neilyboy]

Maybe this will help you jeff?
https://www.brewersfriend.com/homebrew/recipe/view/10545/cream-of-three-crops

Set yourself up an equipment profile on brewers friend and it should help you out
Neil

 

[BFBrewhouse]

Just finished brewing this on my new system for a test run slightly modified for a 5 gallon batch. This tasted like a Corona Extra with a little more body and spice. Definitely isn't going to last long at all.

OG 1.051
FG 1.008
US-05 fermented at 66F till it slowed down considerably left sitting at room temperature about 69-71 till it stopped again.

Ingredients:
------------
7.5.00 lb Pale Malt
2.00 lb Corn, Flaked
1.00 lb Flaked Rice
1.00 lb Flaked Rye
1.00 oz Willamette [5.20%] (60 min)
1.00 oz Crystal [3.50%] (60 min)

 

[Leapsandbounds]

Another batch ready to go.

 

[Samudell]

I am trying to figure out my boil size for a 5 gal batch.
I have a 8 gal pot to do a BIB brew on this one.
This will be my first BIB and 1st all grain brew.
Any help would be appreciated.
Thanks!

I just brewed this. I use biab with 8 gal pot. I put right at 7 1/4 gal. It was very close to the top but it worked.

 

[Droot]

Version IV going on today. III was excellent, but s little too good. OG was still too high, so I went down on corn and grain.

New version for 11 gallons of beer, or 2 full kegs when its all done.

8 lbs american 2 row
1 lb carafoam malt
3 lbs flaked corn
2 bs flaked rice.
3/4 ounce pearle at beginning of 60 minute boil.

single infusion mast @ low 150s.

Hopping is lower and hopefully OG is below 1.040.
Ten yes, TEN IBU. last batch was 20 IBU. Looking for a sweeter beer.

While this is mashing, I am kegging an IPA I brewed December first.

David

I split version III one fermenter SO5 and the other one a liquid Kolsch yeast. The SO5 keg just kicked last night, so the Kolscvh one goes in the fridge today.

 

[Shackleford_rusty]

My variant of this was using the original grain bill but replacing flaked maize with frozen(thawed) sweet corn.
90 minute boil
.75oz cascade at 60min
3oz cascade at flameout

Superb! Even the non craft beer drinking snobs i had over loved the beer and the keg got kicked in no time. Probably technically not a cream ale with the hop additions, but one I'll make again soon being i have plenty of frozen sweet corn from last summer still.

 

[Droot]

OK recipe changed a little from above. Went with .5 lb Carafoam instead of one lb., Upped base malt .5 lb.

Went with 1 ounce Perle for IBU of 13.

Runoff is clearest I ever have done.

Its brewing right now. Over shot preboil gravity as usual.
The IPA I kegged is going to be awesome.
David

 

[catdaddy66]

Since I have made this recipe at least a half dozen times, the next version will go "off the reservation" with Kazbek (non American) hops! At 60/15 and after 10 days dry hop with an oz per addition. 26 ibu and 4.9% abv... I can taste it now!