Cream Dream

Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 61% (brew house)
Source: AJ
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)

Created: Thursday May 28th 2020

Welcome Baby Franklin

by Lil' Wheaty's

OG: 1.048 FG: 1.010 ABV: 5.0% IBU: 16

County Seat Cream Ale

by MrBIP

OG: 1.046 FG: 1.010 ABV: 4.8% IBU: 16

Cream of 3 Crops

by clepper1979

OG: 1.048 FG: 1.009 ABV: 5.2% IBU: 20

Original Gravity:

1.046

Final Gravity:

1.010

ABV (standard):

4.7%

IBU (tinseth):

18.4

SRM (morey):

3.2

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	Flaked Corn2 lb Flaked Corn	40	0.5	20%
8 lb	American - Pale 2-Row8 lb Pale 2-Row	37	1.8	80%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Cluster0.5 oz Cluster Hops	Pellet	6.5	Boil	60 min	13.84	50%
0.50 oz	Crystal0.5 oz Crystal Hops	Pellet	4.3	Boil	15 min	4.54	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Cluster (Pellet)	13.84	50%
0.50 oz	Crystal (Pellet)	4.54	50%
1 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Other	Boil	15 min.
0.50 g/gal	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.45 g/gal	Gypsum	Water Agt	Mash	1 hr.
0.20 g/gal	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 76 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 30 psi Temp: 68 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	0	0	60	64	40
RO water treated with salts
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.75 gal	Strike	165 °F	150 °F	60 min
6.25 gal	Batch Sparge	180 °F	169 °F	15 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 70 °F

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.25 qt/lb	3.13	12.5
Mash volume with grains	3.93	15.7
Grain absorption losses	-1.25	-5
Remaining sparge water volume (equipment estimates 5.66 g \| 22.7 qt)	5.13	20.5
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.29 g \| 29.2 qt)	6.75	27
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.04	-0.2
Post boil Volume (equipment estimates 5 g \| 20 qt)	5.5	22
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 5.5 g \| 22 qt)	5	20
Total:	8.25	33
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 71.9%

Pre-Boil: 67% 25.3 ppg

Ending Kettle: 64% 24.2 ppg

Brew House: 61% 23 ppg

Wort Volume:

5 Gallons

Expected 5 Gallons of fermentable wort.
Expected OG: 1.046
Actual OG: 1.046

Alcohol and Attenuation:

ABV: 4.99%

Apparent Attenuation: 82.6%
Actual FG: 1.008
Calories per 12oz 151 calories
Carbohydrates per 12oz 14.6 g

Amount Packaged:

5 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 53
Pints: 40

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
5/28/2020 11:30 PM over 4 years ago	+0	Mash Complete	1.039	26 Quarts	5	65 °F	5/29/2020 10:30 AM over 4 years ago	I added 4 g of Gypsum and 5 g of Calcium Chloride to 40 qt of water in the mash tun. I heated up approximately 15 quarts of that water to 168 F for strike water. The temperature of the mash was 155 F so I added cold water to it to bring it down to 150 F. I checked pH 10 minutes into the mash and it was below 4.5. I added 2 g of baking soda which brought the pH to about 6. So I sprinkled a tiny bit of Gypsum in and called it good. After 1 hour, I vorlaufed approximately 6 qts and then drained first runnings. I then batch sparged with the rest of the water (24 qt) for 15 minutes at 180 F which brought the mash temp up to 169 F.
5/29/2020 12:30 AM over 4 years ago	+1	Pre-Boil Gravity	1.039	26 Quarts			5/29/2020 10:34 AM over 4 years ago
5/29/2020 2:45 AM over 4 years ago	+1	Boil Complete	1.046	21 Quarts	5	65 °F	5/29/2020 10:33 AM over 4 years ago
5/29/2020 6:09 AM over 4 years ago	+1	Brew Day Complete	1.046	20 Quarts			5/29/2020 6:10 AM over 4 years ago
6/19/2020 9:12 PM over 4 years ago	+22	Fermentation Complete	1.008	20 Quarts		65 °F	6/19/2020 9:15 PM over 4 years ago	Final gravity was 2 points lower than estimated which is fine, just that much more alcohol! I tasted it and it is VERY light, but still have great flavor. Should turn out to be a great lawnmower beer.
6/19/2020 9:15 PM over 4 years ago	+22	Packaged	1.008	20 Quarts		65 °F	6/19/2020 9:17 PM over 4 years ago	Will be taking secondary fermentor to GR this evening to cold crash for a couple of days. Then will keg early next week.

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Last Updated: 2020-05-29 11:11 UTC

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Cream Dream