16 replies to this topic

[Mexas Joe]

This is my gain-bill for Saturday's brew:11 gallon brew16 lbs 2-row4 lbs flaked corn1lb corn sugar1.5oz Mt Hood @ 60min0.5oz Mt Hood @ 20 minSafale US-05This look ok? I'm wondering about US-05, my conical ferment box will prolly be around 70-75 in the Texas heat of August. I like to go a bit heavy on the grains because I'm lazy like that, and I have no 'puter program that I like. Should I keep the hop schedule the same or add it all at 60 min?This is my 2nd batch after a 2 year break, so I'm rusty all over the place.

[Big Nake]

Joe: The numbers from tastybrew.com say that it will be OG: 1.054, FG: 1.014, IBU: 17, SRM: 3, ABV: 5.2% which looks pretty good for a Cream Ale. I calculated the Mt. Hoods at 5.2% because I have some at that AA%, but yours may vary.

I have Promash, but I really like the simplicity (what does this say about me?) of Tastybrew.com's Calculator. You can enter all your info and get your numbers. US05 may get the beer a little lower because it attenuates a little better than say, 1056. Not sure about that primary fermentation temp (75°), but you never know. Give it a try and good luck with the beer.

[djinkc]

I'm another tastybrew guy but didn't plug in the numbers. Looks good to me. I'd probably try a beach towel, bucket and fan for the first few days just in case. I hate fusels........ have fun with it.

[Mexas Joe]

thanks guys. I'll check out tastybrew.My SS conical resides next to my chest kegerator, in an insulated box. The box is connected to the chest via 2 hoses and 2 CPU fans that circulate the cool keg air into the ferment box. Works pretty good, but it was around 95 in the garage last month but managed to keep the box at 75. I'll get some pics of the rig and post 'em up.

[djinkc]

thanks guys. I'll check out tastybrew. My SS conical resides next to my chest kegerator, in an insulated box. The box is connected to the chest via 2 hoses and 2 CPU fans that circulate the cool keg air into the ferment box. Works pretty good, but it was around 95 in the garage last month but managed to keep the box at 75. I'll get some pics of the rig and post 'em up.

I tried that route for cooling recirculating from my hops freezer. Worked OK during the winter but summer and humidity would have me defrosting all the time. I finally went to a window AC unit cooling the fermentation chamber. Not perfect but pretty good.

[Mexas Joe]

I tried that route for cooling recirculating from my hops freezer. Worked OK during the winter but summer and humidity would have me defrosting all the time. I finally went to a window AC unit cooling the fermentation chamber. Not perfect but pretty good.

I have been tossing that idea around as well about a small AC unit. The only down side I can see is that the AC would make my garage pretty hot.(er)

[ANUSTART]

The cream ale I've made a couple times uses 16.2% flaked corn, 64.9% 2 row, 10.8% Munich, 8.1% Vienna. My OG comes out a little lower than yours 1.044 to 1.047. There's enough alcohol because US-05 will ferment a corny wort like that pretty dry. I got 1.005 both times. Maybe drop the 1lb of corn sugar?

[Big Nake]

Good point. The sugar + the US05 could = ultra-dry beer. Not there's anything wrong with it, but a good point. The Munich & Vienna in Odacrem's recipe could help combat that.

[Deerslyr]

This is my gain-bill for Saturday's brew: 11 gallon brew 16 lbs 2-row 4 lbs flaked corn 1lb corn sugar 1.5oz Mt Hood @ 60min 0.5oz Mt Hood @ 20 min Safale US-05 This look ok? I'm wondering about US-05, my conical ferment box will prolly be around 70-75 in the Texas heat of August. I like to go a bit heavy on the grains because I'm lazy like that, and I have no 'puter program that I like. Should I keep the hop schedule the same or add it all at 60 min? This is my 2nd batch after a 2 year break, so I'm rusty all over the place.

This is nearly identical to the NFP Cream Ale No. 2 recipe that I posted in the recipe section with two exceptions... I don't use the pound of corn sugar. As noted below, the US-05 will do just fine. You "should" get this down to at least 1.010, and that is with a thick mash and higher mash temp. Second, I put all my hops in at 60 minutes. Otherwise (for my 5 gallon batches) the grain bill and type of hops is identical. I would cut out the sugar. Nothing wrong with the 20 minute addition though. I think you will be pleased with this if you can keep the fermenting temp cool. One of those big blue tubs with rope handles, and frozen water bottles should help keep you down in the low 70's. Just remember to have enough to swap out twice a day. I live in the Central Valley of California, so summer brewing is a btich because of the heat. I know how ya feel.

[weave]

I like to use rice instead of corn in my cream ale recipe.

[Deerslyr]

I like to use rice instead of corn in my cream ale recipe.

Just for kicks, I changed up my recipe almost two weeks ago and used rice. Am getting prepared for a party on Labor Day so wanted to have a couple of eaasy beers on tap. Will have two Cream Ales on tap... one with Corn, one with Rice. Otherwise, same recipe. The Corn just went into the keg and is carbing up. The Rice is in a secondary settling out some more and hope to have it in the keg this weekend so it gets carbed up in time. I'm looking forward to seeing what the difference is.

[ThroatwobblerMangrove]

Just for kicks, I changed up my recipe almost two weeks ago and used rice. Am getting prepared for a party on Labor Day so wanted to have a couple of eaasy beers on tap. Will have two Cream Ales on tap... one with Corn, one with Rice. Otherwise, same recipe. The Corn just went into the keg and is carbing up. The Rice is in a secondary settling out some more and hope to have it in the keg this weekend so it gets carbed up in time. I'm looking forward to seeing what the difference is.

Make sure to post a review and maybe the exact recipe you used for both

[Deerslyr]

Make sure to post a review and maybe the exact recipe you used for both

Will do! Although I pretty much know this one at the top of my head. 8 pounds of 2 Row. 2 pounds of Corn or Rice. Mash at 154 for 60 minutes. 1 ounce of Mt. Hood at 60 minutes. Cool to pitching temps. 1 packet of US-05. :-) (Although on the Rice batch, I pitched onto the yeast cake and it took off within 3 hours.) I would expect that the Rice will have a more neutral flavor and more dry finish than the corn. I will know for sure in about a week.

[ThroatwobblerMangrove]

Will do! Although I pretty much know this one at the top of my head. 8 pounds of 2 Row. 2 pounds of Corn or Rice. Mash at 154 for 60 minutes. 1 ounce of Mt. Hood at 60 minutes. Cool to pitching temps. 1 packet of US-05. :-) (Although on the Rice batch, I pitched onto the yeast cake and it took off within 3 hours.) I would expect that the Rice will have a more neutral flavor and more dry finish than the corn. I will know for sure in about a week.

Hopefully pitching on the yeast cake won't affect the outcome. I guess since US-05 is pretty consistently clean it shouldn't be too noticeable.

[Patrick C.]

Deerslyr- try another one with cane sugar to get a third comparison. I recently made one that was something like 85% six row and 15% sugar with Saaz hops and Nottingham yeast. It came out great- very simple, but that's what I was going for. I had a few samples over the first week after I tapped it, then the whole keg disappered during our cookout last Saturday.Mex- can you load up the conical chamber with frozen water bottles or do something to lower the temperature? What about two buckets in the kegerator? You'd have to drink warm beer for a few days, but I think it would be worth it. IMO you really want a low ferment temperature to keep it clean.

[Mexas Joe]

I knocked out my brew yesterday without any major problems. I came out weaker than I thought, 1.042, so we will see. I pitched my yeast and this morning the temp in the fermenter box is holding at 72, so I added some ice packs.

[Big Nake]

I knocked out my brew yesterday without any major problems. I came out weaker than I thought, 1.042, so we will see. I pitched my yeast and this morning the temp in the fermenter box is holding at 72, so I added some ice packs.

Sounds like it should be good. Will it be tough to keep that temp? It was in the 40s here in the Chicago area last night! Hmm, I guess summer's over.