PCABrewing
Recreational Brewer
- Joined
- Oct 28, 2021
- Messages
- 841
- Reaction score
- 932
This sounds like a good one, I added it to my "To-Brew" list.
100 pages! I’ll admit to not reading through all 100 pages. For those making water chem adjustments, what kind of profile are you adjusting to for this beer? Calcium, Chloride, and Sulfate specifically? Thanks
Mine does the sameI can see this benefiting from the 90 min mash to help dry it out, but what is the reason (if any) for the 90 min boil?
Trying to cut down my brew time so I don't have to hear SWMBO ask "are you don't yet?" every 15 min.
100 pages! I’ll admit to not reading through all 100 pages. For those making water chem adjustments, what kind of profile are you adjusting to for this beer? Calcium, Chloride, and Sulfate specifically? Thanks
Pls post results.Currently sparging and rebrewing this with wlp840. Really eager to see how this turns out
Pls post results.
I am brewing this today, but had to cut in half.Cream Ale Recipe
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:
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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, too, am cooking up this recipe today.I am brewing this today, but had to cut in half.
Would it be too hoppy if I kept the 1oz of williamette and crystal at 60 mins?
Or could I do 1/2 Oz @60 and then use the other half for late addition hop?
I don’t mind a little higher IBUs.I, too, am cooking up this recipe today.
If you don't 1/2 scale the hops then the IBU will 27 instead of 12.88
1/2 ounce of each at 60 should closely match the original recipe, without any further additions.
I am substituting Tettnang.
Do you happen to know which page Charlie's Fist Bump is located on?Wanted to report back. I tried the batch again last night and have found a fix for the acetylaldehyde issues. I used Charlie's Fist Bump for this batch and even that threw some acetylaldehyde after three weeks in primary. I'm thinking there's something about the minute rice or quick grits that may be the culprit. This time I crushed up a campden tablet and racked the beer directly onto that in secondary and that did the trick! This batch is clean and my favorite so far! So if anyone else runs into acetylaldehyde issues it seems one crushed campden tablet at room temp cures it. Hoping a keg kicks this week so this can get to carbonating!
I found two references in a searchDo you happen to know which page Charlie's Fist Bump is located on? I have not made this in years but would love to try this again if the acetylaldehyde taste can be removed.
Does anyone has been able to successfully convert to 5 gallon extract recipe?
Thanks. Keep your experiments and observations coming!!Kegged a version of this brew fermented with WLP080 on 11/19. The keg got shook up pretty good at kegging time, gave it 12 hours and shook it again, and then 12 hours after than dosed it with gelatin/campden and shook it again. This was at 12psi and it was shaken each time until it quit taking up gas. Hoping it'll be carb'd up by Thursday. Planning on brewing another batch with WLP800 to see how it turns out. This is such a good test bed for "clean" yeast strains! Trying this with w34/70 fermented at 60F is on the to do list for sure!
So you have to use campden (sodium or potassium metabisulfate?) every time you make this for acetylaldehyde?Kegged a version of this brew fermented with WLP080 on 11/19. The keg got shook up pretty good at kegging time, gave it 12 hours and shook it again, and then 12 hours after than dosed it with gelatin/campden and shook it again. This was at 12psi and it was shaken each time until it quit taking up gas. Hoping it'll be carb'd up by Thursday. Planning on brewing another batch with WLP800 to see how it turns out. This is such a good test bed for "clean" yeast strains! Trying this with w34/70 fermented at 60F is on the to do list for sure!
So far yes. I'm thinking this is more of a process issue than recipe issue since quite a few have brewed this without problems. Decided to add the protein rest this go around to see if that helps. Since this was a beer I was hoping to have ready for Thanksgiving I didn't want to chance it and just played it safe with adding Campden at kegging and gelatin time.So you have to use campden (sodium or potassium metabisulfate?) every time you make this for acetylaldehyde?
Absolutely! So far my favorite strain for this recipe is WLP840 fermented around 50f. Really curious to see how the cream ale blend turns out!Thanks. Keep your experiments and observations coming!!
I'm not going to say the yeast doesn't matter (because it does.) But a beer like this should be good no matter what yeast you use. (even bread yeast)Another great recipe I'll have to try. I wonder how it would be with BRY-97?
I think it would be good with any clean finishing strain, if you're looking for a crisp, clear cream ale.Another great recipe I'll have to try. I wonder how it would be with BRY-97?
Thanks for your input. I like US-05 I like to ferment it at 65° as I have temp control and I usually get a nice clean ferment. I'm going to use BRY-97 for an upcoming brew so I'll see how it does. It's supposed to be clean and has high flocculation so should clear up a little better than 05.I think it would be good with any clean finishing strain, if you're looking for a crisp, clear cream ale.
Otherwise, other yeast would work but would definitely impact the flavor, for better or worse, depending on what you were looking for. I've brewed this with Nottingham, Muntons, and US-05, with the latter being the best by far. But I'm looking for something clean that let's the corn do its magic to the flavor.
I also do not do any temp control during fermentation, so I find that US-05 works best for me during fall, winter, and spring, when the temperature in my house is around 67-70 degrees.
I beg to differ there. I used Cellarscience Cali and it produced a lack luster batch. Was it drinkable? Absolutely! However it left an odd doughiness in the background I didn't care for. This latest batch with WLP080 has been extremely tasty! If you don't have the ability to lager then WLP080 is an awesome yeast blend for this brew!I'm not going to say the yeast doesn't matter (because it does.) But a beer like this should be good no matter what yeast you use. (even bread yeast)
Have you (or anyone else) tried using Maseca corn flour for the grits/cornflakes?I also wanted to mention doing a 20 minute protein rest at 122F then a 60 minute mash at 150F got rid of the acetylaldehyde issues I've been having. Going to add that going forward when using corn in any batch. Had the same issues with a Mexican lager. Tried using flaked corn instead of the Jim Dandy quick grits to see if that would help and same exact issue. Honestly couldn't tell a difference other than my wallet was a tad lighter after using flaked corn.
Nope! Then again this is the first time hearing of such a thing lolHave you (or anyone else) tried using Maseca corn flour for the grits/cornflakes?
I went back to just buying flaked when I order the rest, for simplicity and using quick grits (and minute rice for that matter) ends up dinging my efficiency a few percentage points so that I miss my predicted OG, which simply messes with my OCD too much. I know, first world problem.Have you (or anyone else) tried using Maseca corn flour for the grits/cornflakes?
I went back to just buying flaked when I order the rest, for simplicity and using quick grits (and minute rice for that matter) ends up dinging my efficiency a few percentage points so that I miss my predicted OG, which simply messes with my OCD too much. I know, first world problem.
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