SCreamshot - Beer Recipe - Brewer's Friend

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SCreamshot

174 calories 15.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 174 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
URL: https://beerandbrewing.com/recipe-american-throwback-cream-ale/
Created: Wednesday February 24th 2021
1.057
1.011
6.0%
31.2
3.8
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Pale Ale4 kg Pale Ale 39 2.3 76.9%
1.20 kg Flaked Corn1.2 kg Flaked Corn 40 0.5 23.1%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Brewer's Gold (9 AA)10 g Brewer's Gold (9 AA) Hops Pellet 9 Boil at 100 °C 60 min 10.77 9.8%
12 g Brewer's Gold (9 AA)12 g Brewer's Gold (9 AA) Hops Pellet 9 Boil at 100 °C 30 min 9.94 11.8%
10 g Crystal (4.3 AA)10 g Crystal (4.3 AA) Hops Pellet 4.3 Boil at 100 °C 10 min 1.87 9.8%
5 g Hallertau Tradition (Germany) (5 AA)5 g Hallertau Tradition (Germany) (5 AA) Hops Pellet 5 Boil at 100 °C 10 min 1.09 4.9%
5 g Perle (8.2 AA)5 g Perle (8.2 AA) Hops Pellet 8.2 Boil at 100 °C 10 min 1.78 4.9%
30 g Hallertau Hersbrucker (4 AA)30 g Hallertau Hersbrucker (4 AA) Hops Pellet 4 Whirlpool 10 min 2.86 29.4%
30 g Hallertau Hersbrucker (4 AA)30 g Hallertau Hersbrucker (4 AA) Hops Pellet 4 Dry Hop at 21 °C 5 days 2.86 29.4%
102 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 137.6 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36 L) 34.6
Mash volume with grains (equipment estimates 39.4 L) 38
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21.2 L) 24.5
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.4 L) 21
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Mill the malt, then mix in the flaked corn. Mash at 149°F (65°C) for 1 hour, then raise the temperature to 168°F (69°C) and mash out. Lauter and sparge to get about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule, then whirlpool for 10 minutes. Chill the wort to 68°F (20°C), aerate well, and pitch the yeast. Ferment for 7–10 days at 68–70°F (20–21°C), then add dry hops for another 4–7 days. When fermentation is complete, crash and lager for 1–2 weeks, then package and carbonate to about 2.5 volumes.

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  • Last Updated: 2023-04-18 15:39 UTC