Good "lawn mower ale" recipe?

[AdamWiz]

I have never cold crashed this one. It is only very slightly hazy, and once the bottles had been in the fridge for a couple days after carbonating, they pretty much cleared up. I don't really worry about clarity too much though - I know that cream ales are usually pretty crystal clear, but if memory serves I think spotted cow is intended to stay a bit cloudy. In fact, I don't think they actually refer to it as a cream ale - they call it something like "Wisconsin farmhouse ale". Whatever it is, it goes fast. My latest 5 gallon batch is almost gone, and they've only been carbonated for about a week. I am set to brew another batch tomorrow, this time using WLP001 instead of the cream ale blend. Let me know how it turned out.


-Adam

 

[wittmania]

Just kegged it tonight so I could rack a copper ale onto the yeast cake (I used WLP001). It spent 16 days in the primary and it looked really pretty on its way into the keg. My LHBS guy said a cream ale should be really clear, so I would guess the longer I can let things cold condition in the keg the better it will be. Of course, once it carbs up I'll probably start drinking it in earnest. :rockin:

 

[AdamWiz]

How did it turn out for you? I was thinking about it since I have the mash resting right now on yet another batch of this. I have been brewing a lot lately, building up a pretty nice summer supply

 

[wittmania]

@Adam, this beer turned out great. I'm glad you followed up here and I was just thinking last night that I should post an update.

This was pretty hazy right out of the keg, but it has cleared up pretty quickly. I think you're right that Spotted Cow is supposed to have yeast in there to add "complexity" to this beer, but I personally don't think that's a great fit. The corn added a nice lightness to this, while the Carapils gave it a mouthfeel that was "more" than a Bud Heavy without adding too much chewiness to it.

We had some people over for a back yard party on Saturday and I dragged my keezer out onto our patio. The cream ale was a huge hit, with people who don't normally like beer coming back for seconds. The only problem is that we went through a ton of beer, so now both of my kegs are empty. I had my wife ask her girl friends yesterday what I should brew next. All three of them said "the cream ale!" in unison. I learned as a frat boy long ago that you can't go wrong by making sure the ladies have something nice to drink!

I had my mind made up that I was going to do BierMuncher's Black Pearl Porter next and let it condition until sometime around Thanksgiving, but now that I need to replenish my pipeline it looks like I'll be brewing this again on Thursday night. I have that copper I mentioned earlier in the thread that I brewed on 5/13, so I think I'll keg that and rack the new cream ale back on to that same yeast cake. This beer is already cheap enough to produce, but re-using the WLP001 makes it even more so. I've thought about using WLP080 as you suggest, but my LHBS charges $10 a vial for White Labs. Do you think it would make much of a difference? I have a hunch that this may become a house beer for me, so I could probably make the investment and then reuse the yeast.

Thanks again for the recipe. I will likely be using it all summer long!

 

[AdamWiz]

The only problem is that we went through a ton of beer, so now both of my kegs are empty. I had my wife ask her girl friends yesterday what I should brew next. All three of them said "the cream ale!" in unison. I learned as a frat boy long ago that you can't go wrong by making sure the ladies have something nice to drink!

I had my mind made up that I was going to do BierMuncher's Black Pearl Porter next and let it condition until sometime around Thanksgiving, but now that I need to replenish my pipeline it looks like I'll be brewing this again on Thursday night.

same thing happened to me. This stuff has been dissapearing fast, that's why I just made back-to-back batches of it despite the fact that I have several other beers planned that I have been wanting to brew. I just bottled up one batch on Saturday, then brewed another last night. I should have a pretty nice supply soon. I have used WLP001 on the last couple batches, I actually like it a little better than the cream ale blend. I think it makes the beer a bit smoother. The cream ale blend makes for a little bit more of a lager-like taste. I like both, but I think I will be using Cal ale for the this one for the most part. I can practically brew this in my sleep by now, with 5 batches of it made within the last couple months. And I'm sure I'll brew it at least a few more times this summer. Glad it worked out for you.

-Adam

 

[Bernie Brewer]

EdWort's Haus Ale is a good one.

 

[cracked1]

I had my wife ask her girl friends yesterday what I should brew next. All three of them said "the cream ale!" in unison. I learned as a frat boy long ago that you can't go wrong by making sure the ladies have something nice to drink!

Before you decide on that I would like to recomend this Lemon Blonde --> https://www.homebrewtalk.com/f62/squeeze-my-lemon-summer-blonde-52886/

This has become the hit of any party I take it to. My BMC loving neighbors are now offering to buy all the ingredients and help brew and bottle!

 

[wittmania]

Made AdamWiz's cream ale again tonight. Hit my gravity and volume on the nose. Even got my younger brother excited about brewing. A very good night.

 

[AdamWiz]

Made AdamWiz's cream ale again tonight. Hit my gravity and volume on the nose. Even got my younger brother excited about brewing. A very good night.

While you were brewing this last night, I was at a bonfire killing another two cases of it with friends. Everyone I have given some of this to has really liked it so far (although I usually take feedback from friends who are getting free beer with a grain of salt). I am really anxious to see the results of the competition judging from yesterday to get some unbiased opinions. I didn't attend, so I'll have to wait for them to mail me my score sheet.

 

[wittmania]

Yeah, let me know what the judges have to say. I know people like this beer, but I would love to know if judges like it as well.

 

[AdamWiz]

I still haven't seen the scoresheet yet, but the results were just posted online and this beer placed 3rd out of 24 entries in the Light hybrid category. I'm pretty excited about that, considering this was the first competition I ever entered. Can't wait to see the score sheet. The results can be seen online at
www.brewscrews.aabg.org

 

[ghpeel]

Oddly enough, I did Jamil's Ordninary Bitter once, and it made a fantastic summer beer, which didn't make sense to me. For the record, I live in hot-@$$ Florida, so its not like summers for me are cool or anything.

http://beerdujour.com/Recipes/Jamil/JamilsOrdinaryBitter.htm

 

[AdamWiz]

Just got my score sheets in the mail yesterday. Scored a 40 overall and advanced to the best of show round:rockin:. In the light hybrid category, mine was the only cream ale that placed. First and second went to a Kolsch and a wheat beer. The Kolsch that beat me was runner up for best of show. All the judges had good things to say, the only somewhat negative comment I got was that it might have been a bit high on the bitterness level for the style. But the judge who said that also said that although the bitterness was a bit high, he liked the result and it didn't detract from his enjoyment of the beer. I have been bragging about my score to everyone I see, even people who probably don't care. Hopefully with my first competition going so well it's not all downhill from here.

 

[Boy]

Really proud of this recipe. https://www.homebrewtalk.com/f62/mt-hood-summer-session-248637/ I brew it for summer time and friends that aren't hop heads.

 

[wittmania]

@AdamWiz, glad to hear it went so well. Beersmith agrees with the judge that this beer is a little high in IBUs for the style, but more enjoyable because of it.

I just got an old AB keg last week, so I think I'm going to make 10 gallons of this stuff for my maiden voyage with the keggle rig. I still can't believe this beer is so good AND cheap to make. Even though my LHBS is pretty pricey, I'm looking at about $45 for 10 gallons of beer, plus having some ingredients left over for next time. I also think there's some beautiful irony in using an old Busch Light keg (according to the sticker) to make a really, really good yellow fizzy beer that doesn't taste like it came out of the business end of a horse.

 

[wittmania]

@Boy: That looks like a great recipe, I'll have to try it out. Given my pipeline depletion situation, I'm attracted to the quick boil to bottle time frame for Adam's cream ale. I can start drinking it ~14 days after brewing. Some aging helps, of course, but it doesn't make a huge difference.

 

[Boy]

I've already done 20 Gallons of it this year. I'm having a very hard time keeping it around. Going to brew it this week with 1lb of Vienna subbed for 1lb of munich since my LHBS was out of munich. I'll post in the recipe section how it came out and possibly change the recipe if need be.

 

[dozerslobber]

Here's the recipe:
"Dairyland Cream Ale"
- 7.5 lbs. 2-row
- 8 oz. cara-pils
- 4 oz. flaked barley
- 7 oz. flaked corn

- 1/2 oz. Cluster pellets(7.8%AA) for 45 min.
- 1/4 oz. Cluster pellets(7.8%AA) for 15 min.

-WLP080 Cream Ale Blend (or you can use a standard like WLP001)

-mash to hit 152 (60 min. sach rest)
-mashout to 170
-primary ferment at 66-69 F for about 10-14 days(no secondary needed, I have tried with and without a secondary and not much difference) then bottle or keg and carb to 2.5-3 volumes.

The OG comes out to about 1.043, FG 1.010, IBU about 23-24, SRM 3

Your recipe caught my eye, and I'm working on an extract version but I have some questions:
1) Did you change to WLP001 or are you still using WLP080?
2) Are you still using Cluster hops at 45 and 15 minutes?
3) If I steep the flaked corn, barley and cara-pils will I get what need? (I'm looking at 5.5lbs Extra Light DME for 5 gallons. These numbers come out right for OG and Color.)

Thanks in advance.

 

[AdamWiz]

Your recipe caught my eye, and I'm working on an extract version but I have some questions:
1) Did you change to WLP001 or are you still using WLP080?
2) Are you still using Cluster hops at 45 and 15 minutes?
3) If I steep the flaked corn, barley and cara-pils will I get what need? (I'm looking at 5.5lbs Extra Light DME for 5 gallons. These numbers come out right for OG and Color.)

Thanks in advance.

1) my last couple batches I have used WLP001, but the version that just placed 3rd in the competition was an older version that used WLP080, so now I'm considering going back to that. When I first started using 001 I liked the fresh beer a little more, but after it matures I think the 080 is cleaner tasting. I will probably continue to use both depending on what I have on hand and what mood I'm in - both yeasts turn out well.

2)the hop schedule remains the same for now, but on my next batch I may try it with the 15 minuite hop addition cut down to 10 or 5 minuites. I also think I am going to cut down on the corn slightly to about 4-5 oz.

3) you will need to have some base malt with the corn and carapils to get conversion(corn has no enzymes of its own). I actually have a pretty easy partial mash version for this, I'll find it and post it on here for you when I do. Have you ever done partial mash? It's really not any more complicated than steeping grains and it can open up a lot more different grains for you to use. The only difference is you steep for a bit longer and have to be a bit more accurate with your water temperature.

 

[AdamWiz]

I'm looking at 5.5lbs Extra Light DME for 5 gallons.

extra light DME wil do fine, but I would use pilsen light DME instead if you can.

 

[dozerslobber]

1) my last couple batches I have used WLP001, but the version that just placed 3rd in the competition was an older version that used WLP080, so now I'm considering going back to that. When I first started using 001 I liked the fresh beer a little more, but after it matures I think the 080 is cleaner tasting. I will probably continue to use both depending on what I have on hand and what mood I'm in - both yeasts turn out well.

2)the hop schedule remains the same for now, but on my next batch I may try it with the 15 minuite hop addition cut down to 10 or 5 minuites. I also think I am going to cut down on the corn slightly to about 4-5 oz.

3) you will need to have some base malt with the corn and carapils to get conversion(corn has no enzymes of its own). I actually have a pretty easy partial mash version for this, I'll find it and post it on here for you when I do. Have you ever done partial mash? It's really not any more complicated than steeping grains and it can open up a lot more different grains for you to use. The only difference is you steep for a bit longer and have to be a bit more accurate with your water temperature.

Since I'm starting from scratch, I'll probably use the 080.

Post up the partial mash recipe, i've been considering that direction for the near future.

 

[AdamWiz]

Dairyland cream ale - partial mash version
5 gallon batch, 3.5 gallon boil

- 3 lb., 6 oz. pilsen light DME (or you can substitute with extra light DME)
- 2 lb. 2-row brewer's malt
- 8 oz. carapils
- 4 oz. flaked barley
- 4 oz. flaked corn

- 0.625 oz. cluster pellets for 45 minuites(7.9% AA - adjust as needed if your alpha acid % is different)
- 0.375 oz. cluster pellets for 10 minuites

- WLP080 cream ale blend

- heat about 1.25 gallons(5 quarts) water to about 162 degrees, then in a large mesh bag, steep the 2-row, flaked barley, carapils, and flaked corn for 30-45 minuites (you want your temp. to be about 152 degrees after adding the grains - add a bit of cold or hot water to adjust if needed)cover the pot to maintain temperature. lift the grain bag out of the water and slowly pour about 2.25 gallons of near-boiling water over it to bring your total boil volume to 3.5 gallons and temp. to about 170 degrees(if you are unable to boil that much water separately, you can add the 2.25 gallons directly to your boil kettle after steeping and bring it all to a boil) Then add your DME while you are bringing it up to boiling and go as usual. Boil for a full 60 minuites, but the first hop addition won't be until after 15 minuites of boiling. ferment at 68-70 degrees for 10-14 days, no secondary needed. Starting gravity is about 1.042, final gravity is about 1.010-1.011.
If you have any questions about the recipe or partial mash in general, let me know. I got a lot of help from others on here when I started out, and now that I'm able to help others I am glad to do so. There are a lot of different ways it can be done depending on your equipment. You should check out deathbrewer's stovetop partial mashing thread, it was very helpful to me when I was starting out.

 

[Vance71975]

This is my idea of a lawnmower ale:

Oat Mild


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 8.00 gal
Estimated OG: 1.034 SG
Estimated Color: 15.6 SRM
Estimated IBU: 10.0 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Oats, Malted (1.0 SRM) Grain 80.00 %
1.00 lb Caramel/Crystal Malt - 60L Grain 16.00 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 4.00 %
0.50 oz Fuggles [4.50 %] (60 min) Hops 10.0 IBU
1 Pkgs Essex Ale Yeast (White Labs #WLP022) Yeast-Ale


Mash Schedule: Double Infusion, Full Body
Total Grain Weight: 6.25 lb
----------------------------
Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 5.63 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 5.00 qt of water at 206.7 F 158.0 F
10 min Mash Out Add 3.75 qt of water at 199.4 F 168.0 F

 

[dozerslobber]

Dairyland cream ale - partial mash version
5 gallon batch, 3.5 gallon boil

- 3 lb., 6 oz. pilsen light DME (or you can substitute with extra light DME)
- 2 lb. 2-row brewer's malt
- 8 oz. carapils
- 4 oz. flaked barley
- 4 oz. flaked corn

- 0.625 oz. cluster pellets for 45 minuites(7.9% AA - adjust as needed if your alpha acid % is different)
- 0.375 oz. cluster pellets for 10 minuites

- WLP080 cream ale blend

- heat about 1.25 gallons(5 quarts) water to about 162 degrees, then in a large mesh bag, steep the 2-row, flaked barley, carapils, and flaked corn for 30-45 minuites (you want your temp. to be about 152 degrees after adding the grains - add a bit of cold or hot water to adjust if needed)cover the pot to maintain temperature. lift the grain bag out of the water and slowly pour about 2.25 gallons of near-boiling water over it to bring your total boil volume to 3.5 gallons and temp. to about 170 degrees(if you are unable to boil that much water separately, you can add the 2.25 gallons directly to your boil kettle after steeping and bring it all to a boil) Then add your DME while you are bringing it up to boiling and go as usual. Boil for a full 60 minuites, but the first hop addition won't be until after 15 minuites of boiling. ferment at 68-70 degrees for 10-14 days, no secondary needed. Starting gravity is about 1.042, final gravity is about 1.010-1.011.
If you have any questions about the recipe or partial mash in general, let me know. I got a lot of help from others on here when I started out, and now that I'm able to help others I am glad to do so. There are a lot of different ways it can be done depending on your equipment. You should check out deathbrewer's stovetop partial mashing thread, it was very helpful to me when I was starting out.

Well played sir. I could not have asked for more. And I will be further investigating deathbrewer's thread. Thanks.

 

[balunist]

Adam,
I'm new to full mash. Should I be adding flaked barley/corn to the mash along with grains? Also, what's the volume of water you mash with? What's the additional volume used for sparge.
Thanks in advance!

Here's the recipe:
"Dairyland Cream Ale"
- 7.5 lbs. 2-row
- 8 oz. cara-pils
- 4 oz. flaked barley
- 7 oz. flaked corn

- 1/2 oz. Cluster pellets(7.8%AA) for 45 min.
- 1/4 oz. Cluster pellets(7.8%AA) for 15 min.

-WLP080 Cream Ale Blend (or you can use a standard like WLP001)

-mash to hit 152 (60 min. sach rest)
-mashout to 170
-primary ferment at 66-69 F for about 10-14 days(no secondary needed, I have tried with and without a secondary and not much difference) then bottle or keg and carb to 2.5-3 volumes.

The OG comes out to about 1.043, FG 1.010, IBU about 23-24, SRM 3

 

[wittmania]

Adam,
I'm new to full mash. Should I be adding flaked barley/corn to the mash along with grains? Also, what's the volume of water you mash with? What's the additional volume used for sparge.
Thanks in advance!

Yes, the flaked grains go in with the rest of the grist. Just don't mill them... they're all ready to go, straight into the tun (made that mistake exactly once).

As for the sparge water, it will be different on every system. Here's the BeerSmith print out for my system:

Recipe Specifications
--------------------------
Boil Size: 6.28 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 3.3 SRM
Estimated IBU: 21.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 84.9 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 5.7 %
8.0 oz Corn, Flaked (1.3 SRM) Grain 3 5.7 %
5.3 oz Barley, Flaked (1.7 SRM) Grain 4 3.7 %
0.50 oz Cluster [7.60 %] - Boil 60.0 min Hop 5 14.1 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 6 -
0.50 oz Cluster [7.60 %] - Boil 15.0 min Hop 7 7.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8 lbs 13.3 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.04 qt of water at 158.3 F 150.0 F 75 min

Sparge: Batch sparge with 2 steps (0.44gal, 3.14gal) of 168.0 F water

 

[natefrog255]

Here's the recipe:
"Dairyland Cream Ale"
- 7.5 lbs. 2-row
- 8 oz. cara-pils
- 4 oz. flaked barley
- 7 oz. flaked corn

- 1/2 oz. Cluster pellets(7.8%AA) for 45 min.
- 1/4 oz. Cluster pellets(7.8%AA) for 15 min.

-WLP080 Cream Ale Blend (or you can use a standard like WLP001)

-mash to hit 152 (60 min. sach rest)
-mashout to 170
-primary ferment at 66-69 F for about 10-14 days(no secondary needed, I have tried with and without a secondary and not much difference) then bottle or keg and carb to 2.5-3 volumes.

The OG comes out to about 1.043, FG 1.010, IBU about 23-24, SRM 3

Might not be super important, but do you feel it will make a big difference if I use lets say 8 oz. of flaked corn vs. 4 oz. flaked corn/4 oz. flaked barley? Difference in flavor? Body? Original gravity? I guess it would likely be more corn instead of a balance maybe.

 

[Miraculix]

Might not be super important, but do you feel it will make a big difference if I use lets say 8 oz. of flaked corn vs. 4 oz. flaked corn/4 oz. flaked barley? Difference in flavor? Body? Original gravity? I guess it would likely be more corn instead of a balance maybe.

... this thread is over 6 years old

 

[DownHillonWater]

Yooper. Dumb question ... How do I get to "recipes under your avatar". Can't seem to get there

 

[natefrog255]

... this thread is over 6 years old

Haha, I hear you. I did a search to pull some good lawnmower beer recipes and this thread intrigued me so thought I'd take a shot at replying. Think I'm going to try that one but just use corn, no flaked barley.

I also could not find Yooper's recipes. I wonder if that is a feature they have since took away since this thread is older...