Cream ale with no vanilla - Beer Recipe - Brewer's Friend

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Cream ale with no vanilla

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday August 24th 2020
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1.049
1.012
4.9%
15.2
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5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Canadian - Pale 2-Row7 lb Pale 2-Row 36 1.75 70%
1.50 lb American - Vienna1.5 lb Vienna 35 4 15%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 10%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 2.5%
4 oz Rice Hulls4 oz Rice Hulls 0 0 2.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Willamette0.6 oz Willamette Hops Pellet 4.5 Boil 60 min 10.74 54.5%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 4.44 45.5%
1.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
0.25 g Salt Water Agt Mash 1 hr.
0.50 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 172 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
1 L starter
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 152 °F 152 °F 60 min
3 gal Sparge -- 168 °F --
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 149 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.38 13.5  
Mash volume with grains 4.18 16.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 5.75 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 7.25 29
Equipment Profile Used: System Default
 
Notes

11-1-20 - notes from the last brew. Yeast was a TOTAL fail. I reued my Wy2565. First one, I pitched without a starter. Should be fine... wasn't. Nada. Second, I pitch some with Shaken-not-stirred, and I got a little. Not sure what I did then, but ultimately got down to 1.20 and that was it. TOOOO sweet, bleah.
Lesson: Create a starter.


Pitch at 60 degrees
Leave it there for 1.5 weeks then rise to 65 or 68 for a day or 2 then cold crash and gelatin.
Closed transfer to keg.
2.6 volumes.

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  • Last Updated: 2020-10-31 15:49 UTC