#39 Dream Cream Ale - Beer Recipe - Brewer's Friend

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#39 Dream Cream Ale

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.9 liters
Post Boil Size: 28.16 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: John Petter Reinertsen
Hop Utilization: 99%
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Tuesday April 27th 2021
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OG: 1.050 FG: 1.011 ABV: 5.2% IBU: 17

1.051
1.011
5.4%
19.2
8.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.62 kg German - Pilsner1.62 kg Pilsner 38 2.77 32.3%
1.08 kg Flaked Corn1.08 kg Flaked Corn 40 21.5%
540 g Flaked Rice540 g Flaked Rice 40 10.8%
136 g American - Caramel / Crystal 40L136 g Caramel / Crystal 40L 34 105.25 2.7%
20 g Rice Hulls20 g Rice Hulls 0 0.4%
1.62 kg Bestmalz - BEST Pale ale1.62 kg BEST Pale ale 38.1 6 32.3%
5.02 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 14.1 Boil 60 min 14.76 33.3%
20 g Fuggles20 g Fuggles Hops Pellet 5.9 Boil 10 min 4.48 66.7%
30 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 ml Lactic acid Water Agt Mash 1 hr.
0.43 ml Lactic acid Water Agt Sparge 0 min.
4.46 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.23 g Gypsum (Calcium Sulfate) Water Agt Mash 1 hr.
1 g antioxin Water Agt Mash 1 hr.
2 g Whirlfloc Fining Boil 10 min.
2.92 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
1.46 g Gypsum (Calcium Sulfate) Water Agt Sparge 0 min.
0.50 g Antioxin Water Agt Sparge 0 min.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 158 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Nordstrand (Skullerud), Oslo, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.3 L Infusion 71 °C 66 °C 60 min
Temperature 66 °C 72 °C 30 min
Temperature 72 °C 78 °C --
14.6 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.1
Mash volume with grains 23.4
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 19.6 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 31.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25 L) 28.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28.2 L) 25
Total: 37.8  
Equipment Profile Used: System Default
"#39 Dream Cream Ale" Cream Ale beer recipe by John Petter Reinertsen. All Grain, ABV 5.36%, IBU 19.24, SRM 8.21, Fermentables: (Pilsner, Flaked Corn, Flaked Rice, Caramel / Crystal 40L, Rice Hulls, BEST Pale ale) Hops: (Magnum, Fuggles) Other: (Lactic acid, Calcium Chloride (anhydrous), Gypsum (Calcium Sulfate), antioxin, Whirlfloc, Antioxin)
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  • Last Updated: 2021-05-08 13:54 UTC