Cream Ale Cream of Three Crops (Cream Ale)

[redarmy990]

Mike, Not sure about this but how did i introduce oxygen into my beer, keg was purged with co2, fermenter is completely closed, beer flowed by pulling the prv on keg to start the flow. With what i read on here and various other places this can be called a closed transfer.

Am i right or did i miss something, The other times i have kegged i had a tube just sat in the keg, now that introduced oxygen.

 

[MikeOhio]

Something had to replace the beer as it flowed into the keg? Otherwise it would of created a vacuum and sucked in the sides of the fermenter and stopped the flow. Im guessing ambient air. Will you taste it in your beer? Probably not if you drink it within a week or so? If its a hoppy beer it might effect taste sooner than that! Plenty of examples of actual close transfers in the equipment and kegging forums.

 

[redarmy990]

Thanks Mike, for clearing up. I did a closed gravity transfer is that better terminology

 

[Immocles]

First bottle. Made a 2.5g batch, dividing out the original recipe. I did pull back on the corn slightly out of fear, but I think it’d been perfectly fine with it in there. Excellent recipe!

 

[redarmy990]

Here’s my cream of 3 crops. Just about carbonated

 

[Tobor_8thMan]

It's been too long to recall/remember the flavor of a Genesee Cream Ale. Would one consider this recipe as a Genny Cream Ale? I know there is another recipe on HBT identified as a Genny Cream Ale, but what about this recipe?

If not, then is this recipe considered as a clone or close to a commercial beer?

 

[Tobor_8thMan]

5 gallons has been in a keg, well... probably now less than 5 gallons, for 2 weeks. I cold conditioned the brew for awhile in my beverage center to drop out all the solids and get rid of chill haze.

IMO, this has definitely improved with it's time in the keg. Nice and smooth.

So, now I have 3 cream ales where I can't decide which one I enjoy best and I have another 2 different ones to brew. Ah, life is hard

 

[foggydonkey]

With the outside temp being so warm my usual fermentation closet is averaging 72 degrees. Has anyone made this using a Kveik yeast and if so how did it turn out?

I did mine with Oslo Kveik (the lager-clone Kveik) and it was literally my first brew ever. Added some nutrient since most kveiks seem to need them, pitched at 90f, fermented onna drugstore heating which kept the carboy around 90, shot down to final gravity (1.004) in 3 days, kegged and force carbed on the 4th. Was "drinkable and cold on the 5th day, started tasting great after sitting cold for 3-4 days. No off flavors and it tasted VERY lager like (my untrained pallete wouldn't have been able to distinguish, i don't think.)

 

[jimmyjusa]

I did mine with Oslo Kveik (the lager-clone Kveik) and it was literally my first brew ever. Added some nutrient since most kveiks seem to need them, pitched at 90f, fermented onna drugstore heating which kept the carboy around 90, shot down to final gravity (1.004) in 3 days, kegged and force carbed on the 4th. Was "drinkable and cold on the 5th day, started tasting great after sitting cold for 3-4 days. No off flavors and it tasted VERY lager like (my untrained pallete wouldn't have been able to distinguish, i don't think.)

Just did a Munich forward beer with oslo, gelatin fined in the keg. First photo was after initial carbonation, second one was tonight. Tomorrow will be 2 weeks since it was brewed.

 

[toolboxdiver]

Just brewed my Version of this with Some Honey Malt and Honey at Flameout. Brewday went well shooting for 4 gal of finished Ale.

 

[emr25]

Planning a version of this to brew next weekend. Technically four crops rather than three!

OG - 1.040
FG - 1.009
ABV - ~4.1%
~14 IBU

Malts
(75.6%) 8 lbs 8 oz Rahr 2-Row
(17.8%) 2 lbs Flaked Maize
(4.4%) 8 oz Flaked Rice
(2.2%) 4 oz Torrified Wheat

Mash Schedule
131* (Dough-In)
153* (60 Min Rest, Stirred at 30 Min)
163* (20 Min Rest)
172* (10 Min Rest)

Hops
50 Min - 1 oz Cascade
15 Min - 0.5 oz Cascade

Yeast
US-05

 

[Saunassa]

I have lots of Viking pale ale malt on hand so I will follow close to your recipe with a slight change as you said you upped rice and lowered corn. 5 gallon batch:

6# Viking pale ale malt
2# flaked maize
1.5# minute rice

1 oz Tettnanger @60
.5 oz Willamette @ flame out (homegrown)

Either Us-05 or Imperial Flagship

Thoughts?

 

[VSGLS1]

I have lots of Viking pale ale malt on hand so I will follow close to your recipe with a slight change as you said you upped rice and lowered corn. 5 gallon batch:

6# Viking pale ale malt
2# flaked maize
1.5# minute rice

1 oz Tettnanger @60
.5 oz Willamette @ flame out (homegrown)

Either Us-05 or Imperial Flagship

Thoughts?

I used Viking pale malt in mine and will be switching back to rahr 2 row for the next batch. Came out dark and I prefer rahr 2 row in my light beers.

 

[Saunassa]

I used Viking pale malt in mine and will be switching back to rahr 2 row for the next batch. Came out dark and I prefer rahr 2 row in my light beers.

Well I don't want this to be a darker beer. I will have to do some grain shopping. Darn

 

[catdaddy66]

My lhbs had ordered about 10# of flaked rice a while ago, but it came with some flaked barley in it by mistake (~10%). I bought it all for half price!

Gonna do a LOT of this recipe to finish the year!

 

[Saunassa]

I used Viking pale malt in mine and will be switching back to rahr 2 row for the next batch. Came out dark and I prefer rahr 2 row in my light beers.

Scrounged around and I have some Breiss two row, recipe is modified to use it up. 5.5 batch size.

4# two row
3# Viking pale
2# flaked maize
1.5# minute rice

1oz tettnang @60
1oz Willamette @ 5 (homegrown)

Too much pale or not enough maize?
My efficiency in biab is between 70-75% if I squeeze it a lot. Plus for hopping want to say it is made with some of home grown.

 

[Localhopper]

Ordered the ingredients from the lhbs and they just arrived only to realized I ordered a pound and a half short 2 row than I needed. Going back to the lhbs isn’t an option for me so I’m thinking of just going to the grocery store for an extra 1.5 lbs of minute rice. Also only have cluster hops to use.

 

[z-bob]

Ordered the ingredients from the lhbs and they just arrived only to realized I ordered a pound and a half short 2 row than I needed. Going back to the lhbs isn’t an option for me so I’m thinking of just going to the grocery store for an extra 1.5 lbs of minute rice. Also only have cluster hops to use.

Cluster hops is fine. Subbing more rice for the malt worries me; how much rice, corn, and malt are you using? There might not be enough enzymes to convert it all. You'd be better off making a smaller batch (3 or 4 gallons) and keeping the ratios the same.

 

[Localhopper]

Cluster hops is fine. Subbing more rice for the malt worries me; how much rice, corn, and malt are you using? There might not be enough enzymes to convert it all. You'd be better off making a smaller batch (3 or 4 gallons) and keeping the ratios the same.

Ok thanks for the info.
I would be sitting at
4.9 lbs 2 row 55%
2.5 lbs corn 28%
1.5 lbs rice 17%

expected og 1.041


My other thought would be to just get some dme and toss it in

 

[rtstrider]

I'm brewing this in a few weeks and it'll be my first time using corn and flaked rice. My question is I have some noble hops in the freezer so could I use that for bittering and shoot for around 14 ibu's? Figure since this is indeed a bittering only addition it probably wouldn't matter.

 

[Miraculix]

I'm brewing this in a few weeks and it'll be my first time using corn and flaked rice. My question is I have some noble hops in the freezer so could I use that for bittering and shoot for around 14 ibu's? Figure since this is indeed a bittering only addition it probably wouldn't matter.

Correct!

 

[rtstrider]

Got another question. Would I be ok with a 60 minute boil or should I stick with the 90 minute boil due to using flaked corn (potential DMS)?

 

[Miraculix]

Got another question. Would I be ok with a 60 minute boil or should I stick with the 90 minute boil due to using flaked corn (potential DMS)?

I personally see no reason for the 90 minutes. I would even go further and boil only for 20-30 minutes, while adjusting hop additions to hit desired ibus.

 

[catdaddy66]

Got another question. Would I be ok with a 60 minute boil or should I stick with the 90 minute boil due to using flaked corn (potential DMS)?

I boil my wort for 60' unless using pilsner malt. You would be fine at 60 I believe.

 

[Localhopper]

Brew day in progress went with adding some dme instead of extra rice. IBU’s will be closer to 19 with the cluster hops.

 

[user 263363]

View attachment 652148 Brew day in progress went with adding some dme instead of extra rice. IBU’s will be closer to 19 with the cluster hops.

That’s what I would call a brew with a view! lol

 

[eric19312]

Looks like the dog is prepared to stop any invaders.

 

[BierMuncher]

I'm brewing this in a few weeks and it'll be my first time using corn and flaked rice. My question is I have some noble hops in the freezer so could I use that for bittering and shoot for around 14 ibu's? Figure since this is indeed a bittering only addition it probably wouldn't matter.

Noble hops will be a fine hop for this beer. Hit that 14-IBU point and you'll be golden.

 

[rtstrider]

Noble hops will be a fine hop for this beer. Hit that 14-IBU point and you'll be golden.

I wanted to beef up the abv and lighten the body a tad more via adjuncts. I have a ton of Magnum and Hallertau and was wanting an excuse to use it up. Figured since it called for a bittering addition only then Magnum hops SHOULD do the trick Mind eyeballing this and giving some input?

Brew Method: All Grain
Style Name: Cream Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.035
Efficiency: 70% (brew house)

Original Gravity: 1.045
Final Gravity: 1.010
ABV (standard): 4.62%
IBU (tinseth): 17.97
SRM (morey): 2.63
Mash pH: 5.77

FERMENTABLES:
5.5 lb - Pale 2-Row (61.1%)
2 lb - Flaked Corn (22.2%)
1 lb - Flaked Rice (11.1%)
0.5 lb - Rice Hulls (5.6%)

HOPS:
0.25 oz - Magnum, Type: Pellet, AA: 15, Use: First Wort, IBU: 17.97

MASH GUIDELINES:
1) Strike, Temp: 152 F, Time: 90 min, Amount: 2.6 gal
2) Infusion, Temp: 168 F, Time: 10 min, Amount: 1.1 gal
3) Fly Sparge, Temp: 168 F, Amount: 4.41 gal
Starting Mash Thickness: 1.25 qt/lb

YEAST:
White Labs - California Ale Yeast WLP001

 

[Tobor_8thMan]

I personally don't like the flaked rice flavor/taste imparted on the cream ale. Increase the base malt and/or flaked corn. Why the rice hulls?

By "lighten the body" mean drinkability wise or color wise?