Old School Cream Ale - Beer Recipe - Brewer's Friend

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Old School Cream Ale

197 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 82%
Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday November 3rd 2020
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OG: 1.054 FG: 1.014 ABV: 5.4% IBU: 37

1.060
1.012
6.5%
33.9
3.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 6-Row8 lb Pale 6-Row 35 1.8 70.3%
3.38 lb Flaked Corn3.375 lb Flaked Corn 40 0.5 29.7%
11.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cluster15 g Cluster Hops Pellet 6 Boil 60 min 10.18 10.6%
28 g Cluster28 g Cluster Hops Pellet 6 Boil 30 min 14.61 19.7%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 4 Boil 10 min 4.59 19.7%
43 g Hallertau Mittelfruh43 g Hallertau Mittelfruh Hops Pellet 4 Whirlpool 0 min 4.54 30.3%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 4 Dry Hop 3 days 19.7%
142 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
2.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
7.60 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3.42 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Strike 68 °F 149 °F 60 min
Mash-out Temperature 149 °F 170 °F 10 min
4 gal Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.27 17.1  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 4.81 g | 19.2 qt) 4.11 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 6.7 26.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.06 g | 20.2 qt) 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.19 g | 20.8 qt) 5 20  
Total: 8.37 33.5
Equipment Profile Used: System Default
 
Notes

2 liter starter.
Fermentation temperature 65 degrees.
Lager 1-2 weeks.

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  • Last Updated: 2020-11-03 22:05 UTC