Grain Bill / Fermentables
- 7 lbs 2-Row Briess Pale Malt
- 1 lbs Flaked Maize
- 2.5 lbs Instant Rice
Hops
- 0.5 oz Willamette (4.8 AA)
- 0.5 oz Crystal (4.8 AA)
- 1 oz Saaz (8.5 AA)
Yeast
- Danstar Nottingham
Details
- 6.5 Gallon Yield
- OG 1.055
- FG 1.012
- ABV 5.64%
- IBU 26.84
- SRM 2.85
Brew Day
Heat 5 gallons of water to 162°.
Gently dough in grains until all grain is covered by water.
Mash grains at 152° for 90 minutes.
Remove “grain bag“, rinse and allow grains to drain.
Bring wort to a boil, add Willamette and Crystal hops and continue boil for 45 minutes.
Add Saaz hops and continue boil for 15 minutes.
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate and transfer to primary fermenter.
Pitch dry yeast directly into wort.
Allow beer 2 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.
Transfer to keg and add 1/2 tsp gelatin to clear.
Notes:
- 2017-08-26 , Brew Day
- Adjusted mash pH to 5.2 using 1/2 tsp citric acid and 1/8 tsp baking soda due to overshooting the low pH with the citric acid.
- OG was 1.072 at about 5 gallons and way too high for this style. I added about 1.5 gallons of tap water to get the OG down to 1.055.
- This recipe was adapted from the orignal Cream of Three Crops Ale which was a tad too sweet due to the corn. For this batch I’ve added 0.5 lbs rice and 1 lb 2-Row, which should result in the same OG and a drier, less sweet overall taste.