Cream of Three Crops - Beer Recipe - Brewer's Friend

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Cream of Three Crops

145 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Efficiency: 75% (brew house)
Source: BierMuncher
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
URL: http://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/
Created: Monday May 28th 2012
1.044
1.012
4.2%
13.4
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 70.6%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 23.5%
0.50 lb Flaked Rice0.5 lb Flaked Rice 40 0.5 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 50%
0.50 oz Crystal0.5 oz Crystal Hops Leaf/Whole 4.3 Boil 60 min 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Fining Boil 15 min.
1 tsp Gelatin Finings Fining Secondary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 4.8 oz / 136 grams      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.1 g | 36.4 qt) 5.81 23.3  
Mash volume with grains (equipment estimates 9.78 g | 39.1 qt) 6.49 26  
Grain absorption losses -1.06 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 4.5 18  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 5.81 23.3
Equipment Profile Used: System Default
 
Notes

THIS IS AN EXPERIMENT & HAVE NOT BREWED YET. COMMENTS WELCOME

MASH
1.5 quarts per pound of grain (8.50 lbs grain x 1.5 = 3 gallons+3 cups of mash water)
normal calculation is to take desired mash temp, add the grain weight, add 5 degrees.
152 +8.50 +5 =165.5 degree strike temp

BOIL
• Consider adding ABV booster
• Crystal Hop substitutions: Hallertauer or Liberty

DUNK SPARGE
Heat 1.5 gallons of water to 170 F. Remove bag, squeeze, place in bucket, dump 170F water on it, let sit 10-20 minutes and pour that back into your boil kettle. If you have some left over you can add that to the boil to reduce boil off volume.

PRIMARY
• 14 Days at 68 Degrees

SECONDARY
Secondary w/ Gelatin Finings
• boil 2/3 cup water to sterilize
• wait until temp reaches 150°
• stir in 1 tsp gelatin until dissolved
• let sit for 10-15 mins to "bloom"
• do not let it cool below 120°
• dump in secondary
• rack beer into secondary on top of gelatin
• let sit 24 hours at 68°
• drop temp to as close to 40° as possible for 2-3 days
• transfer to bucket and bottle
•

BOTTLE & CARBONATE
• 2 weeks

TOTAL TIME
• 5 weeks

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2012-07-16 17:18 UTC