Pat's Cream Ale - Beer Recipe - Brewer's Friend

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Pat's Cream Ale

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.12 gallons
Post Boil Size: 5.87 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday February 18th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 49%
3 lb American - Pale 6-Row3 lb Pale 6-Row 35 1.8 24.5%
1.25 lb Weyermann - Carafoam1.25 lb Carafoam 34.5 2.2 10.2%
0.50 lb Flaked Corn0.5 lb Flaked Corn 40 0.5 4.1%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.1%
12 oz Honey12 oz Honey - (late boil kettle addition) 35 2 6.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.5 Boil 60 min 12.49 50%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.5 Boil 10 min 4.53 50%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.90 g Epsom Salt Water Agt Mash 1 hr.
3.80 g Gypsum Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
0.90 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.90 g Epsom Salt Water Agt Sparge 1 hr.
4.10 g Gypsum Water Agt Sparge 1 hr.
0.50 g Salt Water Agt Sparge 1 hr.
 
Yeast
White Labs - wlp080
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
4.25 gal Strike 163 °F 152 °F 60 min
1.75 gal Sparge 212 °F 168 °F 15 min
2.75 gal Fly Sparge 170 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.12 g | 16.5 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.74 g | 27 qt) 7.12 28.5  
Volume increase from sugar/extract (late additions) 0.06 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.87 23.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.87 g | 23.5 qt) 5.25 21  
Total: 8.81 35.2
Equipment Profile Used: System Default
"Pat's Cream Ale" No Profile Selected beer recipe by Brewer #180499. All Grain, ABV 6.22%, IBU 17.02, SRM 3.89, Fermentables: (Pale 2-Row, Pale 6-Row, Carafoam, Flaked Corn, Flaked Barley, Rice Hulls, Honey) Hops: (Willamette) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2023-10-05 02:58 UTC