Tag Archives: flaked corn

Classic American Cream Ale

Well I’ve made a Classic American creme ale, based on recipe info found around the web and on threads on BeerAdvocate.com homebrew forum.  I’ve gone with an older interpretation of the style, a little hoppier, dry hopped, and using six-row and corn for the grist.  The grist is quite simple:

  • 9 lbs 6-row
  • 3 lbs flaked corn

Now hops wise I had planned to use tettnanger, but there was a bit of a failboat moment when I forgot the hops when I went to where I brew (my bro’s house).  So given the fail, I winged it on the hops:

  • 10 grams centennial at 60
  • 15 grams centennial at 10
  • 15 grams centennial at 5
  • 15 grams centennial at 0
  • 14 grams citra at 0
  • hop stand ten minutes
  • 2 oz centennial dry hop
  • 26.5  IBU
  • 5.5 ABV
  • 3.6 SRM
  • 1.056 OG

It sure was light when it was done boiling, so the SRM estimation should be pretty close.   I’m interested how this hop combo will go with the body of what will presumably be a light, easy drinking beer.  We’ll find out in about a month!

Oh, Nottingham yeast!

UPDATE: bottled 10-26.  very clear, perhaps my clearest beer yet.  sweet, corn like taste (to be expected).  All signs point to a good batch.


UPDATE 2: drinking GREAT!  Completely clear, lots of rising bubbles, light corn sweetness yet still quite dry, light, thirst quenching body, lightly fruity/corn sweet aroma, I dare say a very fine creme ale.  Flavor and aroma aren’t super high, but this is not a beer that’s supposed to be super high on flavor and aroma.  I’m quite pleased with this beer.

Bleach Blonde Ale IV

Well it’s almost time for another edition of Bleach Blonde Ale.  This time I’ll be using the exact same grain bill as last time, but changing a couple of other parameters.  I like this grain bill, the last edition came out very well.

Wyeast 1332, Northwest ale yeast will be used for NEXT batch.   Wound up using Nottingham yeast.

Honestly I was thinking of trying Serebrianka hops with this one and I might still change the recipe accordingly.  EDIT: decided to go with serebrianka and try them out!  Will use cascade/willamette (belma for tiny bittering charge) next time.

  • 8 lbs pale malt 2-row
  • 8 oz Vienna malt
  • 6 oz caraamber
  • 6 oz carafoam
  • 1 lb flaked corn
  • 0.5 oz serebrianka hops at 60
  • 1 oz serebrianka hops at 15
  • 2 oz serebrianka hops at 5

Mash at 151F


  • OG 1.050
  • FG 1.010
  • IBU 21
  • SRM 5.2
  • ABV 5.3%

Bleache Blonde Ale II

This one will be a revisit of my original Blonde Ale, but done with all grain.  The specialty grains will be a little different as well.  Here’s the recipe:

  • 5 lbs pale malt 2-row
  • 3 lbs pilsner malt
  • 1 lb Vienna malt
  • 6 oz caraamber
  • 6 oz carafoam
  • 6 oz flaked corn
  • 0.5 oz northern brewer hops at 60
  • 1 oz willamette hops at 10
  • 1 oz willamette hops at 0

Mash at 152F


  • OG 1.052
  • FG 1.011
  • IBU 19.6
  • SRM 4.8
  • ABV 5.3%
  1. prepare checklist
  2. lay out ingredients and equipment
  3. reconstitute dry yeast using 95F boiled spring water and allow to cool to room temperature
  4. Add grains to mash tun
  5. bring 4 gallon spring water to 167 F
  6. Add 3 1/3 gallons of 167F spring water to mash tun on top of grains, then stir well
  7. add more water to boil pot, bring to near 172F and hold for sparging
  8. measure temperature after temperature equalizes in mash.
  9. adjust mash temperature using either heated mash water or cool spring water as needed to reach 152F
  10. mash for 75 minutes at 152F
  11. during mash, stir about every 15 minutes or so, checking temperature and adjusting if needed
  12. at end of mash, begin draining wort into pitcher
  13. allow first runnings to drain into a pitcher until clear
  14. pour first runnings back on top of mash
  15. slowly drain remaining wort into boil pot until mash tun is near empty
  16. add 2.4 gallons 172F water (adjusted as needed)
  17. stir well, let sit at least 5 minutes
  18. drain first runnings of first batch sparge into pitcher until clear (or close to it)
  19. pour first runnings of first batch sparge back on top of mash
  20. drain wort into main boil pot until near empty
  21. add another 2.4 gallons 172F water to mash tun (adjusted as needed)
  22. stir well, let sit at least 5 minutes
  23. drain first runnings of second batch sparge to pitcher until clear (or close to it)
  24. add first runnings back into mash tun
  25. drain wort into main boil pot
  26. add wort chiller to boil pot, filled with hot water
  27. bring main boil pot to a boil
  28. when boil is reached, boil 60 minutes total
  29. at 15 minutes, add 1/4 tsp yeast nutrient
  30. at 12 minutes, add 1/4 tsp Irish moss
  31. during boiling, skim off hot break as needed
  32. add 1 oz willamette hops in nylon paint bag at 10 minutes
  33. add 1 oz willamette leaf hops in nylon paint bag at 0 minutes
  34. at flameout, turn on water for wort chiller and chill to 170 F
  35. let stand about 15 minutes hop rest, then turn wort chiller back on
  36. begin sanitation procedures on spoon, thermometer, bucket, wine thief
  37. stir occasionally with sanitized stainless spoon during cooling
  38. ensure bucket, wine thief, thermometer, strainer, spoon are sanitized
  39. when wort gets to about 68F, add to fermentation bucket, pouring through sanitized strainer to catch any extra solids and to help aerate.  If necessary, clean strainer during process and re-sanitize to remove most of the trub before fermentation
  40. take OG reading with sanitized wine thief
  41. thoroughly aerate wort with sanitized stainless steel spoon
  42. ensure wort is 68F or a little less before pitching yeast
  43. ensure yeast is a little cooler than wort before pitching
  44. pitch yeast
  45. gently stir using sanitized stainless steel spoon
  46. install sanitized bucket lid and airlock
  47. ferment in temperature controlled freezer chest for 14+ days at 66F
  48. ferment a total of 14 or more days
  49. take FG sample and bottle
  50. use 5 oz corn sugar at bottling

Actual OG: 1.050

Actual FG:

Notes: Well there were some issues, but I doubt they will be anything major.  First off, I misread the strike water volume on beersmith and added too much strike water.  So we mashed at about 1.5 quarts/pound instead of 1.2.  I really don’t think it will make a major difference.  However, the mash tun was pretty darn full!  Also, the yeast probably wasn’t added to the rehydration water at 95F, it was probably more like 80F.  I doubt this will have a major impact either.  Finally, the mash started out a little warm, and basically held about 154 for about 45 minutes till it finished out at 152.  So a little higher than I planned.  A less than perfect day, but I am guessing that from the appearance, taste, and FG of the wort, it will all work out just fine.

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