[tonyp]

Requested from another thread:

This is Skotrats "Gennesee My Butt"

Brewing Method: All Grain
Yeast: WYEAST 2035
Yeast Starter: 1/2 gallon
Batch Size: 15.5 US Gallons
Original Gravity: 1.049
Final Gravity: 1.010
Alcohol Content: 4.5-5.0 %
Total Grains: 30
Color: 4.4
Extract Efficiency: 75 %
Hop IBU's: 22.9
Boiling Time: 70 minutes
Primary Fermentation: 7 days at 62f
Secondary Fermentation: 7 days at 58f
Additional Fermentation: lagered in corny keg

Grain Bill:
17.00 lbs. Lager Malt(6-row) Canada 1.031 1
6.00 lbs. Flaked Corn (Maize) America 1.040 1
3.00 lbs. Vienna Malt America 1.035 4
2.00 lbs. Munich Malt(light) America 1.033 10
2.00 lbs. Crystal 10L America 1.035 10


Hop Bill:
4.00 oz. Liberty Whole 3.40 60 min.
4.00 oz. Liberty Whole 3.40 5 min.

Mash Schedule:

Mash Type: Single Step
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 166 Time: 10
Sparge Temp : 170 Time: 70

[skotrat]

I should brew that

[denny]

Hey skot, glood to see ya!

Anybody looking for a cream ale recipe should know that this one is killer!

[skotrat]

Thank you "Oh Patron Saint of Casual Footwear"

With summer right around the corner I will need to brew at least a 30 gallon batch of it. It is always a huge hit at the summer pigroasts.

I think about the proudest brewing moment in my life was when it was a BIG BREW beer in 2000

[denny]

Thank you "Oh Patron Saint of Casual Footwear"

 

I think about the proudest brewing moment in my life was when it was a BIG BREW beer in 2000

As it should be!

[tonyp]

I should brew that

hehe Thanks for this recipe skot, can't wait to try it, Genesee was my grandpa's fave beer.

cheers man!
Tony

[thomasbarnes]

FWIW, Genesee Brewing actually uses an ale yeast and then cold-conditions.

[Pawtucket Patriot]

Thank you "Oh Patron Saint of Quality Footwear"

 

[Pi]

Requested from another thread:

This is Skotrats "Gennesee My Butt"

Brewing Method: All Grain
Yeast: WYEAST 2035
Yeast Starter: 1/2 gallon
Batch Size: 15.5 US Gallons
Original Gravity: 1.049
Final Gravity: 1.010
Alcohol Content: 4.5-5.0 %
Total Grains: 30
Color: 4.4
Extract Efficiency: 75 %
Hop IBU's: 22.9
Boiling Time: 70 minutes
Primary Fermentation: 7 days at 62f
Secondary Fermentation: 7 days at 58f
Additional Fermentation: lagered in corny keg

Grain Bill:
17.00 lbs. Lager Malt(6-row) Canada 1.031 1
6.00 lbs. Flaked Corn (Maize) America 1.040 1
3.00 lbs. Vienna Malt America 1.035 4
2.00 lbs. Munich Malt(light) America 1.033 10
2.00 lbs. Crystal 10L America 1.035 10


Hop Bill:
4.00 oz. Liberty Whole 3.40 60 min.
4.00 oz. Liberty Whole 3.40 5 min.

Mash Schedule:

Mash Type: Single Step
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 166 Time: 10
Sparge Temp : 170 Time: 70

Thinking about brewing this one. I am a little confused when it come to the yeast/fermentation. Wyeast calls for 48*-58*, yet Scotrat's recipe says primary at 62* then another week at 58*. Does this seem correct? Shouldnt I be using an ALE yeast for a cream ale?

[denny]

Cream ale can be brewed with either ale or lager yeast.  Having brewed this recipe, as well as a lot of Skotrat's other recipes, my advice is to do it exactly as he writes it.

[The Professor]

Cream ale can be brewed with either ale or lager yeast.  Having brewed this recipe, as well as a lot of Skotrat's other recipes, my advice is to do it exactly as he writes it.

Good advice as always from Denny.
Personally, I think that's usually the best path to take with any recipe (beer, food, or whatever) when you're trying it out for the first time.  After a test drive you can always modify it to personal taste in subsequent batches (or decide that you don't need to modify it).

[dzlater]

I brewed it using WLP080 Cream Ale Yeast Blend. Turned out great,

[livefreebrewfree]

This is awesome. I remember watching my uncle and father down good ole Genesee. I will be brewing this in the summer for the sailing trip we're all going to be on together.

[qmi6]

I have brewed a few cream ales and I find that lager yeast tends to end the beer with a cleaner taste (for the obvious reasons).
Ale yeast works and in the end I think the taste is very similar.  The issue I have had with ale yeast in cream ales is that it wasn't ready as quickly.  Everything fermented and ready for bottling but there was a smell (my notes are not as complete I would like from these beers but I remember corn).  After a month of resting it was all gone and tasted great.
If I am going to have the possibility of waiting an extra month I might as well set myself up for it.  I haven't used a blend or WLP080 like dzlater suggested.

This recipe looks really nice; I'll have to try it this spring.

[gmac]

I know it's best to do this as written but I don't have the ingredients and I don't have the time to get them before I'm back to work.  Bad planning but it's also the way it is. I kegged 5 gals of lager made with this yeast and was gonna try something since I had such a good pitch of yeast.
So, 2 questions. Can I sub in 2 lbs of corn meal and do a cereal mash?  What hops would you suggest instead of Liberty?  I have Czech Saaz and Hallertau, a bunch of American type and some Northern Brewer.
Thanks