BeerBorg

Frozen In Time and I were paired for this round of RCE. We had some really good discussions early on trying to figure out what each of us like and wanted to brew. In the end, we both wanted something with a little honey and a little rye. FIT was interested in a cream ale, so we decided to combine it all together. We are using Saaz hops, figured the floral/earthy tones would balance well with the honey and rye. We'll see how it goes. Here's the recipe.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Honey Rye Cream Ale
Brewer: Antler Brewing
Asst Brewer:
Style: Cream Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.84 gal
Post Boil Volume: 6.29 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 5.1 SRM
Estimated IBU: 18.4 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
3.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 2 -
8 lbs 8.0 oz Pale Malt (2 Row) US (1.5 SRM) Grain 3 77.3 %
12.0 oz Corn, Flaked (1.3 SRM) Grain 4 6.8 %
12.0 oz Honey Malt (25.0 SRM) Grain 5 6.8 %
12.0 oz Rye Malt (4.7 SRM) Grain 6 6.8 %
0.50 oz Saaz [4.00 %] - Boil 60.0 min Hop 7 7.0 IBUs
1.00 oz Saaz [4.00 %] - Boil 20.0 min Hop 8 8.5 IBUs
4.0 oz Corn Sugar (Dextrose) [Boil for 20 min]( Sugar 9 2.3 %
0.75 oz Saaz [4.00 %] - Boil 7.0 min Hop 10 2.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 12 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.36 gal of water at 161.4 F 148.0 F 75 min

Sparge: Fly sparge with 5.77 gal water at 170.0 F
Notes:
------
2.36 Gallons mash; (1 gallon distilled, 2.36 gallons tap)
5.77 Gallons sparge; (2 gallons distilled, 3.77 gallons tap)
Ferment 61 - 63. After primary, step temp down to reach 38 - 40, then hold for at least a week.

Should pick up a little spiciness with the Saaz too, that should work well with the rye. I see you are doing the double lager/ale yeast thing again.

Finished this one up today. Hit my OG number right on the money.

OMG !!! that is the hydro at pitching? AWESOME

<clapping hands, clapping joyiously>

BIAB brewers never get that clear wort. Good on ya!

Nice, Chris. What's the plan with all the bottles in the background? Bottling today or just storage area?

That's a crazy clear sample.

The bottles are waiting for a good cleaning with a bottle brush before they are put away.


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Took a gravity reading tonight. It was at 1.008, just a touch off from what BeerSmith is reporting it should be. I'm pretty sure it's done, but I'll leave it as is for a couple more days then check again. If it's done, I'll start the reduction in temperature. I'll drop it down 5 degrees every day until it hits appx 35, then I'll hold it there to lager for a week or so. It had great color, and the flavor was quite tasty. Comparing it to my last cream ale, this one was close, but maybe a bit better. I think the honey malt and the rye malt may have added a nice touch of character that the last one didn't have. We'll see, it's not done yet.

Interesting concept for a style, and if done carefully, it could result in a very pleasant and slightly unusual beer.

At first glance, I thought 12 oz of honey malt might be too much. That stuff can get overpowering if you use too much. But maybe the rye and corn offset it enough so it's more balanced.

Keep us updated down the road; I want to know how this turned out. And thanks for participating in the RCE.

FedoraDave wrote:But maybe the rye and corn offset it enough so it's more balanced.

This was our exact thinking when we formulated the recipe. We chose the honey malt and the rye malt to add a little character and at the same time offset each other along with offsetting and balancing out the characteristic of the Saaz hops.

Honey Malt (a little sweetness) + Flaked Corn (a little sweetness) + Rye Malt (a little spicy) + Saaz (a little spicy and earthy) hopefully = a light balanced beer but with a little character.

Looks good Chris. Sounds even better.

Looks nice! I've got the ingredients, I just need to find the time. I got caught up on chores, just in time..... It's freaking ..... snowing.... out now. Hunting season starts tomorrow, going to be a long 3 weeks.

Over the last couple of days, I've been reducing the temperature by 5 degrees per day. This morning I made it down to 35. I'll leave it this cold to lager/cold crash until at least this weekend. Then it will be kegged. But I do need to kill a keg first, it's close and should go any time.

Based on the clarity of the hydro sample when you brewed this I'm guessing the final gravity sample should be invisible.

That's my hope too. I'll take a gravity reading after the cold crash this weekend and post a picture.