Simply the Zest - Lemon Cream Ale - Beer Recipe - Brewer's Friend

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Simply the Zest - Lemon Cream Ale

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Cupcake
Hop Utilization: 99%
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Friday June 18th 2021
1.052
1.009
5.6%
13.4
5.0
5.2
22.61
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner $ 1.50 / lb
$ 7.50 		37 1.8 42.6%
4 lb Crisp Malting - Finest Maris Otter4 lb Finest Maris Otter $ 1.80 / lb
$ 7.20 		38 3 34%
1.50 lb Flaked Corn1.5 lb Flaked Corn $ 2.00 / lb
$ 3.00 		40 0.5 12.8%
0.50 lb Bestmalz - BEST Chit Malt0.5 lb BEST Chit Malt $ 1.50 / lb
$ 0.75 		23 1.4 4.3%
0.50 lb Gambrinus - Honey Malt0.5 lb Honey Malt $ 2.00 / lb
$ 1.00 		37 25 4.3%
4 oz Cane Sugar4 oz Cane Sugar $ 0.10 / lb
$ 0.03 		46 0 2.1%
11.75 lbs / $ 19.48
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Centennial0.3 oz Centennial Hops $ 1.20 / oz
$ 0.36 		Pellet 10 Boil 60 min 9.6 10.3%
0.60 oz Centennial0.6 oz Centennial Hops $ 1.20 / oz
$ 0.72 		Pellet 10 Boil 5 min 3.83 20.7%
1 oz Centennial1 oz Centennial Hops $ 1.20 / oz
$ 1.20 		Pellet 10 Hop Stand at 145 °F 20 min 34.5%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops $ 0.85 / oz
$ 0.85 		Pellet 8.5 Hop Stand at 145 °F 20 min 34.5%
2.90 oz / $ 3.13
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
5 g Ascorbic Acid Water Agt Boil 0 min.
3 g BSG - Fermax Yeast Nutrient Other Boil 0 min.
1.50 g BSG - Kerry Whirlfloc T Fining Boil 0 min.
3 g Diammonium Phosphate (DAP) Other Boil 0 min.
3 g Lemon Zest Spice Boil 5 min.
1 g amylase Other Primary 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.3 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 5 40 90 100 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 163 °F 152 °F 60 min
3.75 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.74 15  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 4.97 g | 19.9 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Estimated amount in fermentor 5.93 23.7  
Total: 8.17 32.7
Equipment Profile Used: System Default
 
Notes

Post Brewing/tasting notes:
Tastes very good, It's malty, sweet and citrusy. I would not change anything on the grain bill (maybe some sugar to dry it out), or yeast (but any clean yeast would work as well lager or ale). The Voss adds more of an Orange flavor than Lemon, but it really goes well with the rest of the beer. Would be willing to try out some other hops. I want to add more lemon flavor somehow... Maybe a tincture? Lets say 1-3 lemons zest in 1/2 quart of vodka for at least 24hrs shaken every so often? and add to bottling bucket until I'm pleased with the flavor/aroma.

Pre-brewing notes:
Going for a very crisp finish, and lemon flavor in this cream ale from the hops, the yeast, and the zest of one large lemon during the hop stand. Plan to under pitch the Voss and keep the fermenter at ~85F to push the lemon/citrus flavors it can produce. Also going for a very low PH in the final product.

Will add sugar at end of boil to get to ~1.052 OG if needed.

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  • Last Updated: 2021-08-06 19:12 UTC