Zea Mays Hayes (Creamed Corn Ale)
Zea Mays Hayes (Creamed Corn Ale)
(5 gallons/19 L, all-grain)
OG = 1.044 FG = 1.007
IBU = 15 SRM = 6 ABV= 4.7%
Ingredients
3 lb 12 oz. (1.7 kg) 6-row pale malt
2 lbs. (0.91 kg) 2-row pale malt
3 lb. 6 oz. (1.5 kg) corn grits
3 oz. (0.08 kg) crystal malt (20 °L)
0.5 tsp. calcium chloride (60 min.)
1 tsp. Irish moss (15 min.)
4 AAU Vanguard hops (60 min.)(1 oz./28 g of 4% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or US-05 yeast (1.5 qt./1.5 L yeast starter)
3/4 cup corn sugar (if priming)
Step by Step
Reserve corn grits and approximately 0.5 oz. (14 g) of 6-row malt. In your kettle, mash in the remaining malts with 12 qts. (11 L) of water at 138 °F (59 °C), so the grain bed comes to rest at around 127 °F (53 °C). In a large kitchen pot, combine the grits and reserved 6-row malt with 5 qts. (4.7 L) of water and begin heating this mixture to a boil. Stir the grits mixture frequently. (Option: when you reach 152 °F (67 °C), hold for 5 minutes before resuming heating.) Boil the grits mixture for 15 minutes, stirring frequently. Stir cooked grits into main mash. Your goal is a combined mash temperature of 150–152 °F (66–67 °C). If required, adjust temperature by directly heating the mash, or by adding cool water. Hold at this temperature for 45 minutes, then heat the mash to 170 °F (77 °C), stirring the mash frequently as you heat. Scoop or pour your mash into your lauter tun. (If you have a false bottom, add enough foundation water (at 170 °F/77 °C) to cover it.). Recirculate until the wort clears substantially (but don’t recirculate for more than 20 minutes). Begin running off wort, sparging with 190 °F (88 °C) water until the grain bed temperature reaches 170 °F (77 °C); then add cool water to your hot liquor tank and continue sparging with 170 °F (77 °C) water. (Heat sparge water to a greater temperature if grain bed temperature drops below 168 °F (76 °C). Boil wort for 90 minutes. Ferment at 65 °F (18 °C).
Zea Mays Hayes (Creamed Corn Ale)
(5 gallons/19 L, partial mash)
OG = 1.044 FG = 1.007
IBU = 15 SRM = 6 ABV= 4.7%
Ingredients
1 lb. 12 oz. (0.79 kg) 6-row pale malt
14 oz. (0.40 kg) 2-row pale malt
1 lb. 3 oz. (0.54 kg) grits
3 oz. (85 g) crystal malt (20 °L)
2 lb. (0.91 kg) Coopers Light dried malt extract (late addition)
1 lb. (0.45 kg kg) corn sugar
0.5 tsp. calcium chloride (60 min.)
1 tsp. Irish moss (15 min.)
4 AAU Vanguard hops (60 min.)(1 oz./28 g of 4% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or US-05 yeast (1.5 qt./1.5 L yeast starter)
3/4 cup corn sugar (if priming)
Step by Step
Review the all-grain recipe for the basic idea of cereal mashing. For the partial mash version, boil your grits and about 0.25 oz. (7.1 g) of crushed 6-row malt in a soup pot for 15 minutes. While grits are cooking, add the remaining grains to your brewpot and stir in 5.0 qts. (4.7 L) of water at 138 °F (59 °C). Hold at around 127 °F (53 °C) while grits are cooking. Add cooked grits to brewpot and stir. If temperature is outside the 150–152 °F (66–67 °C) range, add cold water or heat to adjust it. Hold at this temperature for 45 minutes, then heat mixture to 170 °F (77 °C). Scoop the contents of your brewpot to a 2.0-gallon (7.6-L) beverage cooler lined with a large steeping bag. Rinse brewpot. Recirculate, then start collecting your wort. Collect 1-2 cups of wort from the cooler, then gently pour the same volume of hot water (170 °F/77 °C) on the top of your grain bed. Repeat until you have collected 2.25 gallons (8.5 L) of wort. Add sugar and calcium chloride and bring to a boil. Add hops at times indicated. Add malt extract and Irish moss during final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up with cool water to 5.0 gallons (19 L), aerate and pitch yeast. Ferment at 65 °F (18 °C). Rack to secondary to clarify beer. For bottle conditioning, prime with just over a cup of corn sugar (about 6.0 oz./170 g).
