Cream Ale - Beer Recipe - Brewer's Friend

Cream Ale

137 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jack
Calories: 137 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Thursday November 3rd 2022
1.042
1.009
4.3%
18.6
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,800 g Simpsons - Finest Pale Ale Maris Otter3800 g Finest Pale Ale Maris Otter 37 2.6 92.5%
80 g Weyermann - Caramunich Type 180 g Caramunich Type 1 33.5 35 1.9%
120 g Weyermann - CaraAmber120 g CaraAmber 37 27 2.9%
110 g Weyermann - Carapils110 g Carapils 34.5 2.1 2.7%
4,110 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Artisan - Jarrylo18 g Jarrylo Hops Pellet 11.8 Boil 15 min 14.9 50%
18 g Artisan - Jarrylo18 g Jarrylo Hops Pellet 11.8 Boil 3 min 3.73 50%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Irish Moss Fining Mash 15 min.
2 g Gypsum Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
1 g Sea salt Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
"Cream Ale" Cream Ale beer recipe by Jack. All Grain, ABV 4.31%, IBU 18.63, SRM 5.34, Fermentables: (Finest Pale Ale Maris Otter, Caramunich Type 1, CaraAmber, Carapils) Hops: (Jarrylo) Other: (Irish Moss, Gypsum, Epsom Salt, Sea salt, Calcium Chloride (dihydrate))
View Count: 362
Brew Count: 0
Last Updated: 2022-11-05 00:43 UTC

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