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Cream of Three Crops GF

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Cream of Three Crops GF

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Beer Style: American-Lager/Ale or Creame Ale 
Recipe Type: all-grain
Yield: 5 gallons


This recipe was adapted from a popular homebrewtalk recipe called Cream of Three Crops. The original is corn, barley and instant rice. I swapped the barley for millet. It's a low ABV sessional ale that drinks like a lager. It tastes different than anything else I've ever made, which is probably from the corn. The beer is also pretty thin, a couple ounces of maltodextrin might help.


  • 7 lbs. Pale Millet Malt
  • 2.5 lbs. Flaked Corn
  • 1 lb. Flaked Rice
  • .5 oz. Crystal Hops (60 min)
  • .5 oz. Willamette Hops (60 min)
  • 1 Whirfloc Tablet (15 min)
  • 2.5 tsp. Yeast Nutrient (10 min)
  • 1 Packet US-05

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 3 days

Beer Profile

Original Gravity: 1.049
Final Gravity: 1.008
Alcohol by Vol: 5.0%
Color SRM: 3.0
Bitterness IBU: 17.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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1. Mash at 175F for 20 minutes with 1-2 Tbl Termamyl at a ratio of 1 lb: 1.25 qt
2. Add cold water to reach a new temp of 150F, with a ratio of between 1.25 and 1.5. Add 1-2 Tbl SEBAmyl-L. Mash for 90 min. or until full conversion.
3. Sparge and begin boil.
4. Add all hops and boil for 60 minutes.
5. With 15 minutes remaining, add 1 Whirfloc Tablet.
6. With 10 minutes remaining, add 2.5 tsp. yeast nutrient.
7. Cool wort and pitch yeast.
8. Ferment in primary for 7 days at 68F
9. Transfer to secondary for 2-3 days. Cold crash and bottle. I bottled at 2.5 vols carbonation.

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