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Golden Thong Cream Ale
Cream Ale • Partial Mash • 5 gal
Cook unsalted can corn for 20 min. then puree add to wort. this should be lagered for 2 weeks in secondary, one of favorites. sweet tasting beer
February 1, 2008 am 10:10am
4.5/5.0 2 ratings
Ingredients (Partial Mash, 5 gal)
- 1 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .5 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 0.75 oz
Cascade - 5.5 AA% pellets; boiled 45 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.25 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 4 lb
canned corn - (omitted from calculations)
canned corn
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.033 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.006 | 1.006 - 1.012 | |
| Color: | 2.9 SRM | 2.5 - 5 | |
| Alcohol: | 3.5% ABV | 4.2% - 5.6% | |
| Bitterness: | 18.8 IBU | 15 - 20 | |
Discussion
brew notes
2008-02-02 9:04am
Brewed 2-1-08 pm. looked great and smelled super. OG was 1.056 just a touch high. this should help with rating and bring the alcohol up where it should be. Its hard for the calculator do can corn. 2-2-08 am 12 hours after pitching we have great action bubbling about every second.
move primary
2008-02-04 10:20pm
Move primary to colder room (84 hrs in)temp is about 53 degrees. airlock bubbling about 1 every 10 seconds or so. will transfer to secondary at approx 108 hrs. lager then at room temp of 40 degrees for 2 weeks.
transfer to secondary
2008-02-05 5:11pm
taste great, fg 1.010 , color is closer to 5/6, overall can't wait. lager for 2 weeks temp 40 degrees, a most if used kolsch yeast.
beer club meeting
2008-02-06 12:20pm
Very well balanced and a great tasting beer , excellent.
bottled
2008-02-21 9:58pm
bottled on 2/18/08 tasted great flat. had one at 3 days, wow, gonna be another great beer. I did add .5 Lb vienna on this batch, it seems to given it more body, but both are great tasting.
Bronze Medal Winner
2008-03-25 10:24pm
Entered in March Mashness beer contest took third.
Bronze Medal Winner
2008-03-25 10:25pm
Entered in March Mashness beer contest took third.
when to add/dispose of corn?
2009-03-18 7:30pm
Hi - from what I could deduce from your comments/summary, you pureed and added the corn to the primary. Did you leave the corn behind (i.e. dispose of the corn) upon transfer to secondary? Thanks!
Brewed!
2010-03-27 11:21pm
Ended up leaving corn remains in the primary - very pleased with beer. Brewing it again soon, just in time for the summer!
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