I just drank a cream ale for the first time ever.

[pelipen]

I just decided to brew cream of three crops today, since this thread reminded me how much I liked my first one, and changed my brew plans.
Changed it up a little.
Subbed Korean red rice to give a lovely ruby red color
cereal mashed stone ground cornmeal and the rice
subbed in 1/2 lb honey malt, and 1/4 lb biscuit
hopped with Cluster.
Mashed at 152

wort tasted awesome going into the carboy. 1.49 OG
American Ale II yeast, third generation.
Hoping for a crisp ruby red cream ale in a couple months.

 

[+HopSpunge+]

What does "cereal mashed" mean?

 

[pelipen]

What does "cereal mashed" mean?

A cereal mash is when you mash a portion of the base malt with unmalted cereal grains such as rice or corn. Basically you gelatinize the grain and the base malt enzymes begin the conversion. Then boil to mush, and add back into the main mash.
You can use formulas to determine rest temps similar to decoction.

 

[TNGabe]

What does "cereal mashed" mean?

Or you can skip the base malt. It just means gelatinizing raw grain. It's a PITA, but fun if you're into that sort of thing.

 

[+HopSpunge+]

Oh , like raw corn and rice. Cool . Never tried it. I have used the flaked stuff here and there. I put flaked oats in alot of my recipes.

 

[Cider123]

My roommate in college (Elmira, NY) would completely fill our little dorm room fridge with Genny cream ale. Went down easy, a little too easy.

I was thinking Best Bitter as the batch "on deck", now maybe the Cream of 3 Crops. Decisions decisions

 

[justkev52]

Looks like canal water, or cream corn. I used corn and rice flakes.
Kinda tasted like canal water with hops in it too.
Not that bad but not very good either.
Tried it twice for my sis. Botched it both times.
I was thinking it was the wrong yeast. Notty on the 1st try and Safale 05 the next time.Thought it may have needed to be Kolsh.
Has to be fermentation temps or maybe mash temp.
I want to try again. Just a 5 gallon batch this time.
Any tricks I need to know? Kinda discouraging.

 

[pelipen]

Looks like canal water, or cream corn. I used corn and rice flakes.
Kinda tasted like canal water with hops in it too.
Not that bad but not very good either.
Tried it twice for my sis. Botched it both times.
I was thinking it was the wrong yeast. Notty on the 1st try and Safale 05 the next time.Thought it may have needed to be Kolsh.
Has to be fermentation temps or maybe mash temp.
I want to try again. Just a 5 gallon batch this time.
Any tricks I need to know? Kinda discouraging.

What recipe(s) did you use?

I don't like s-05. Never used notty, even though I have it in my fridge. I use American Ale II for most things. I'd try the kolsch yeast though, I've used the one from wyeast, and liked it.

Ferment low. Mine is pegged at 63 F core temp (temp probe).

Keep IBU's low, and don't use standout hops like centennial.

If you are mashing, mash low and use soft water. I start with RO and add chemicals. For this I add CaCl2 only.

leave it on the yeast long enough to clean up off flavors like 3-4 weeks. Light beers like this show flaws easily. I let mine age until clear in a keg in the fridge, the second to last glass is always best.

 

[Brewskii]

Looks like canal water, or cream corn. I used corn and rice flakes.
Kinda tasted like canal water with hops in it too.
Not that bad but not very good either.
Tried it twice for my sis. Botched it both times.
I was thinking it was the wrong yeast. Notty on the 1st try and Safale 05 the next time.Thought it may have needed to be Kolsh.
Has to be fermentation temps or maybe mash temp.
I want to try again. Just a 5 gallon batch this time.
Any tricks I need to know? Kinda discouraging.

Both of those yeasts are the standard. You can use WLP029 Kolsch of you like or the cream ale blend but I don't think yeast is your issue. Light beers like this require a skillfull boil. Not too much and not too little. Different for extract ( definatly late additions for extract) and solid roll for SMM scrubbing (DMS reduction). Use Irish moss and cold crash for "secondary". Should be clear and clean as a whistle.

 

[Mr_Pear]

Mmm one of my favorite beers is Kiwanda Cream Ale by Pelican brewery (http://www.yourlittlebeachtown.com/pelican/beer/kiwanda-cream-ale). I did a cream ale pretty early on in my homebrewing that was just 2 row, lots of flaked barley (I think 20%) and a little bit of cara-pils. Then I just used Mt. Hood hops at 30 mins and less for 25 ibus. Fermented cool with the cream ale blend by white labs and came out with a really solid beer, super refreshing and easy drinking. I entered it in the State Fair and believe it scored in the upper 30s so I was pretty happy about that. Anyway I was always one of those IPA/super hoppy beer drinkers til I had this beer and like someone said the style is pretty open to interpretation which makes it fun to experiment with.

 

[justkev52]

Thanks for the tips.
I'm starting to not like S-05 very well either.
I threw the recipe away after screwing up the 15th gallon
I'll try one of the recipes on here or in the BS cloud.
I'll probably try the Kolch or a blend of lager and ale yeast this time. Probably just the Kolch.
Thanks again!

 

[justkev52]

Both of those yeasts are the standard. You can use WLP029 Kolsch of you like or the cream ale blend but I don't think yeast is your issue. Light beers like this require a skillfull boil. Not too much and not too little. Different for extract ( definatly late additions for extract) and solid roll for SMM scrubbing (DMS reduction). Use Irish moss and cold crash for "secondary". Should be clear and clean as a whistle.

Thanks,
I'll try that. Got a new high BTU burner coming tomorrow.
Hard to acheive a hard boil in the freezing garage.
Dosen't stop me from brewing though.
Chill goes away about half way through the boil

 

[funnycreature]

Mmm one of my favorite beers is Kiwanda Cream Ale by Pelican brewery (http://www.yourlittlebeachtown.com/pelican/beer/kiwanda-cream-ale). I did a cream ale pretty early on in my homebrewing that was just 2 row, lots of flaked barley (I think 20%) and a little bit of cara-pils. Then I just used Mt. Hood hops at 30 mins and less for 25 ibus. Fermented cool with the cream ale blend by white labs and came out with a really solid beer, super refreshing and easy drinking. I entered it in the State Fair and believe it scored in the upper 30s so I was pretty happy about that. Anyway I was always one of those IPA/super hoppy beer drinkers til I had this beer and like someone said the style is pretty open to interpretation which makes it fun to experiment with.

I love that ale! My mother-in-law sometimes sends some over and it's delicious. Would you like to share the recipe?

 

[Calichusetts]

Try to get your hands on Slumbrew's My Better Half. It's an imperial cream ale and its stunning. Not just a great cream ale, but a great beer

 

[funnycreature]

Try to get your hands on Slumbrew's My Better Half. It's an imperial cream ale and its stunning. Not just a great cream ale, but a great beer

Looks great! I'd have to go to VA though since they don't have a shop that carries it in MD

 

[deflagratio]

I'm late to the party but another fun thing to do with cream ale is serve it as a Real Ale. My first all grain batch was a cream ale to be the guest tap at the homebrew club meeting (every meeting someone makes a beer and the club pres does the cellaring and serves it from a hand pull). I took home less than a gallon that day. It clocked in at about 4.5 abv and was absolutely amazing. I used 6lbs 2-row, 3lbs Flaked Maize, 0.5 carpils, 1 oz cluster (o.75 oz 60 min, 0.25 flameout). Your right it disappears quick and is a favorite with almost everyone. I call the recipe, "This is My Covered Dish".

 

[thood6]

I just decided to brew cream of three crops today, since this thread reminded me how much I liked my first one, and changed my brew plans.
Changed it up a little.
Subbed Korean red rice to give a lovely ruby red color
cereal mashed stone ground cornmeal and the rice
subbed in 1/2 lb honey malt, and 1/4 lb biscuit
hopped with Cluster.
Mashed at 152

wort tasted awesome going into the carboy. 1.49 OG
American Ale II yeast, third generation.
Hoping for a crisp ruby red cream ale in a couple months.

Any update on how this turned out?

 

[phuff7129]

A great cream ale is Midwest Supplies Liberty Cream Ale kit. I brew the all grain version with wyeast 1056. It's light with a really balanced hop character. Crisp, refreshing, with a creamy mouthfeel. I've brewed it a dozen items. Always a big hit. You can get the recipe from the Midwest website.

 

[JeepDiver]

Kind of funny seeing all the love for Cream Ale. I know I have seen a few of these posters bash BMC for making tastless beer. Cream Ale is basically the Ale counterpart to the much despised BMC beers . Don't get me wrong, I like Cream Ales, but I also like Bud Light at times too.

 

[funnycreature]

Kind of funny seeing all the love for Cream Ale. I know I have seen a few of these posters bash BMC for making tastless beer. Cream Ale is basically the Ale counterpart to the much despised BMC beers . Don't get me wrong, I like Cream Ales, but I also like Bud Light at times too.

Beers are like music - there's a place for most of them :rockin: (depending on the mood)

 

[Calichusetts]

Kind of funny seeing all the love for Cream Ale. I know I have seen a few of these posters bash BMC for making tastless beer. Cream Ale is basically the Ale counterpart to the much despised BMC beers . Don't get me wrong, I like Cream Ales, but I also like Bud Light at times too.

True...but at the same time, I've had BMC-like cream ales (Narragansett) and I've had lights-out delicious cream ales (slumbrew). They each have their own place.

 

[phuff7129]

Kind of funny seeing all the love for Cream Ale. I know I have seen a few of these posters bash BMC for making tastless beer. Cream Ale is basically the Ale counterpart to the much despised BMC beers . Don't get me wrong, I like Cream Ales, but I also like Bud Light at times too.

I've never had a BMC that tastes anywhere near as good my cream ale. I've never had a BMC that uses flakes oats and cascade or barley for that matter. I've never had a BMC with a beautiful creamy mouthfeel either.

 

[robanna]

Ah, yes. Genny Cream Ale. I used to play rugby for the Genesee Creamers. We'd get a keg donated for every home game. Genny Screamers are what you got the next day.

 

[Ridire]

Stupid question: what's the difference between a cream ale and a blonde? The grain bill for my "blonde" was pretty much stolen from a clone of a commercial "cream ale", with different yeast and a few other changes. I called it a blonde because it has no corn (but has wheat). I don't get too hung up in categories, as I don't enter comps, but I'm curious as to the difference.

 

[blakelyc]

I'm late to the party but another fun thing to do with cream ale is serve it as a Real Ale. My first all grain batch was a cream ale to be the guest tap at the homebrew club meeting (every meeting someone makes a beer and the club pres does the cellaring and serves it from a hand pull). I took home less than a gallon that day. It clocked in at about 4.5 abv and was absolutely amazing. I used 6lbs 2-row, 3lbs Flaked Maize, 0.5 carpils, 1 oz cluster (o.75 oz 60 min, 0.25 flameout). Your right it disappears quick and is a favorite with almost everyone. I call the recipe, "This is My Covered Dish".

I actually decided to carb mine to a lower level.... Not quite real ale, but I only took it to 2.0 volumes. It is lovely that way, and very, very easy to drink.

 

[blakelyc]

Stupid question: what's the difference between a cream ale and a blonde? The grain bill for my "blonde" was pretty much stolen from a clone of a commercial "cream ale", with different yeast and a few other changes. I called it a blonde because it has no corn (but has wheat). I don't get too hung up in categories, as I don't enter comps, but I'm curious as to the difference.

From my recipe research, most people say that corn is necessary for a cream ale, but the 'brewing classic styles' recipe does not have any (it uses rice).

 

[Weezy]

Genee Cream was my first taste of beer! when I was 14 and my grandpa gave me one of those little green stout bottles.

 

[Mr_Pear]

I love that ale! My mother-in-law sometimes sends some over and it's delicious. Would you like to share the recipe?

7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 69.7 %
2 lbs 4.0 oz Barley, Flaked (1.7 SRM) Grain 4 22.4 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 5.0 %
4.8 oz Acid Malt (3.0 SRM) Grain 6 3.0 %
2.00 oz Mt. Hood [6.00 %] - Boil 15.0 min Hop 7 20.2 IBUs

This is the recipe that I used, fermented with white labs cream ale yeast blend but I think you could use anything neutral and clean and end up with good results. The actual recipe only adds hops in at whirlpool and from whirlpool to knockout is ~45 mins so I estimated with a 15min addition and cooled as normal. With just the whirlpool addition they get the 20ish ibus listed for the beer.

 

[blakelyc]

I just realized that I never posted the recipe I ended up with. Pretty similar to the fad fermentationist but with 50% pils and a lower hop schedule. Please note the when I did this is subbed in AU Helga hops. Turned out excellent. Also, did a simple over night starter for the 1056.

Cream Ale

Style: Cream Ale
Type: All Grain Calories: 167
Rating: 0.0 Boil Size: 6.50 Gal
IBU's: 21.60 Batch Size: 5.50 Gal
Color: 4.8 SRM Boil Time: 90 minutes
Preboil OG: 1.047
Estimated
Brew Date: - 04/13/2013
OG: 1.051
FG: 1.013
ABV: 4.98 %
Efficiency: 70 %
Serve Date: 05/18/2013

Fermentation Steps
Name Days / Temp Estimated Actual
Primary 21 days @ 65.0°F 04/13/2013 04/13/2013
Bottle/Keg 14 days @ 74.0°F 05/04/2013 -

Grains & Adjuncts
Amount Percentage Name Time Gravity
5.00 lbs 41.67 % Briess 2-Row Pale Ale Malt 60 mins 1.037
1.00 lbs 8.33 % Corn, Flaked 60 mins 1.037
0.50 lbs 4.17 % Briess 6-Row Carapils 60 mins 1.034
5.00 lbs 41.67 % Pilsner (2 Row) Ger 60 mins 1.037
0.50 lbs 4.17 % Barley, Flaked 60 mins 1.032

Hops
Amount IBU's Name Time AA %
1.00 ozs 18.01 Liberty 60 mins 5.60
1.00 ozs 3.59 Liberty 5 mins 5.60

Yeasts
Amount Name Laboratory / ID
1.0 pkg American Ale Wyeast Labs 1056

Additions
(none)

Mash Profile
Light Body Infusion In 70 min @ 149.0°F
Add 15.00 qt ( 1.25 qt/lb ) water @ 169.6°F
Sparge
Sparge 19.24 qt of 170.0°F water

Notes

Hops were Helga at 5.6 AA, 4.3 BA

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