Edited by EWW, 29 January 2011 - 02:04 PM.
Popcorn cream ale
#1
Posted 29 January 2011 - 01:48 PM
#2
Posted 29 January 2011 - 03:06 PM
#3
Posted 29 January 2011 - 03:20 PM
From my understanding the corn is just a cheaper alt. to flaked maize. Not much additional flavor from the popcorn, but an added freshness. We're talking about removing the MO and having a 50/50 split of pils and 2-row. Basically we're looking for a BMC that was spoon fed a little crack. Is the chico strain the best choice for something like this? I'll keep all posted on the resultsI remember Legman (on the NB forum) posting a recipe for this and I'll admit that it's very intriguing. Does the popcorn lend flavor, fermentables, none, both or what? I can't imagine what the mash would be like on a beer like that, but I would love to hear feedback on it after you guys have tapped and consumed a few glasses of it. Otherwise, the recipe looks very straightforward (except for the popcorn, of course) and as long as everything is done right I can't see your recipe letting you down. Good luck and please keep us posted.
Edited by EWW, 29 January 2011 - 03:22 PM.
#4
Posted 29 January 2011 - 03:25 PM
#5
Posted 29 January 2011 - 06:13 PM
Edited by cavman, 29 January 2011 - 06:14 PM.
#6
Posted 29 January 2011 - 08:03 PM
Edited by JKoravos, 29 January 2011 - 08:03 PM.
#7
Posted 29 January 2011 - 08:16 PM
when some things get wet they shrink. It'll fit if I have to force it in.4# of popped popcorn will probably fill a 55 gallon drum. How are you gonna get it in the mash tun?
#9
Posted 29 January 2011 - 08:46 PM
I'll have to give that a read. My inspiration was Earthtone's thread last summer We're planning on fermenting in the mid to low 60s.I have also used WLP001/1056 at around 60° and had it produce a very clean, pilsner-like beer. If you have a good amount of active, healthy yeast, it will ferment pretty nicely at those low temps. There is another discussion on this over here.
#10
Posted 29 January 2011 - 09:11 PM
#11
Posted 02 February 2011 - 07:50 AM
I'll try to remember to pull off a few bottles before we take it up to Redhook. No promisses. A couple small tweeks by the 4 of us who are brewing this. Carapils eliminaed and base malts simplified. Here's the final recipe:Oh yeah, I forgot about ET's popcorn beer. It appears that this is a pretty popular thing because a surprisingly large number of people have tried it and/or heard of it. I don't have an air-popper so I'm out. But I would love to try someone's attempt at it. Have fun with it & cheers.
Popcorn Cream Ale - 2/6/11Style: Cream Ale OG: 1.050 Type: All Grain FG: 1.011 Rating: 0.0 ABV: 5.11 % Calories: 163 IBU's: 18.47 Efficiency: 75 % Boil Size: 13.00 Gal Color:   3.4 SRM  Batch Size: 11.00 Gal Grains & AdjunctsAmount Percentage Name Gravity Color8.00 lbs 40.00 % Pilsner (2 Row) Ger 1.037 2.08.00 lbs 40.00 % Pale Malt (2 Row) US 1.036 2.04.00 lbs 20.00 % Corn, Flaked 1.037 1.3a couple handfuls of rice hullsHopsAmount Percentage Name Time AA %0.50 ozs 20.00 % Magnum 60 mins 14.002.00 ozs 80.00 % Saaz 15 mins 4.00 YeastsName Laboratory / IDCalifornia Ale White Labs 0001 AdditionsAmount Name Time Stage2.00 tbsp Irish Moss 15 mins Boilthe only thing that we have yet to decide is how we want to mash this. Right now it's either 148-150F for 90 min or step mashing at 130f, 145, 155. The protein rest is the main reason we think a step mash may be nice for this, but we're still discussing if it's really needed.
#12
Posted 04 February 2011 - 06:51 PM
#13
Posted 04 February 2011 - 09:04 PM
#14
Posted 04 February 2011 - 10:36 PM
Amarillo, Centennials , Chinook and Simcoe would be a good combo. As a matter of fact I am kegging my session IPA that was hopbursted with that combo tomorrow. Subbing the CTZ for one or just adding it to the mix would be good to.So a few of us were at a local good beer bar and we got talking about this a bit. One person said too bad you're not hopping it up you could call it 'hopcorn.'. We all liked the name enough that we decided to do a split batch and hopburst half of it. We're thinking 25ish IBU all in the last 20 minutes + dry hops. Available US hops are: Amarillo CTZ Chinook Cents Simcoe Willamette What combo woul you use? I love the willamette, Amarillo, and CTZ route, but do that all the time. Cents and simcoe are a possibility as well. Thoughts?
#15
Posted 05 February 2011 - 01:03 PM
#16
Posted 07 February 2011 - 08:20 PM
#17
Posted 09 March 2011 - 05:01 PM
hey awesome man! Funny I just thought about doing this one again as it was so good! Get some tasting notes up when you're drinking it, I think it is mostly novelty but I made a second cream ale right after with flaked and I swear it was missing that air popped aroma that came through in the first one!I'll have to give that a read. My inspiration was Earthtone's thread last summer We're planning on fermenting in the mid to low 60s.
#18
Posted 11 March 2011 - 10:16 PM
I think it's damn tasty! Out of the two versions I think I prefer the straight popcorn cream ale...so clean, refreshing, with a slight corn sweetness. I could easily drink liters of this on a hot day. Nice malt back bone, hops are there for bitterness, slight saaz flavor noticable. My brew partner on this thinks he picks up some D, but I don't taste it. Gimmick or not I'd brew the straight cream ale version again...the 'hopcorn version probably not. The proof is in the crappy pic:hey awesome man! Funny I just thought about doing this one again as it was so good! Get some tasting notes up when you're drinking it, I think it is mostly novelty but I made a second cream ale right after with flaked and I swear it was missing that air popped aroma that came through in the first one!
The hop corn is a grapefruit bomb. Tasty for what it is, but I couldn't drink as much of it. Overall it's less refined, cloudier, and out of ballance (and I love hoppy beers). An equally crappy pic:
It would be interesting to do a triangle test with a popcorn cream and flaked corn cream ale to see if you could tell the difference...honestly I'm not sure I could, but the beer is tasty and I don't plan to make any changes to the recipe WHEN I brew the cream ale version again.
A blend of the 2 is very very good.
#19
Posted 13 March 2011 - 10:10 AM
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