Cream Ale - Split Batch Experiment - Voss - Beer Recipe - Brewer's Friend

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Cream Ale - Split Batch Experiment - Voss

130 calories 12.1 g 20 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brasserie Champlain Brewery
Hop Utilization: 99%
Calories: 130 calories (Per 20oz)
Carbs: 12.1 g (Per 20oz)
Created: Wednesday June 23rd 2021
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OG: 1.067 FG: 1.028 ABV: 5.1% IBU: 13

1.040
1.008
4.3%
14.6
6.9
5.7
8.92
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Victory Malt1 lb Victory Malt $ 1.31 / lb
$ 1.31 		34.5 28 11.8%
7 lb Thomas Fawcett - Maris Otter Pale Ale Malt7 lb Maris Otter Pale Ale Malt $ 1.02 / lb
$ 7.14 		38 2.65 82.4%
0.50 lb Weyermann - Carahell0.5 lb Carahell $ 0.93 / lb
$ 0.47 		34 10 5.9%
8.50 lbs / $ 8.92
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 5 min 11.65 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Whirlpool at 176 °F 10 min 2.96 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Other 0 min.
1 tbsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Water Adjustments:

Gypsum (CaSO4): 0.5 / 1.0
Calcium Chloride (CaCl2): 3.2 / 6.5
Epsom Salt (MgSO4): 2.0 / 4.0
Chalk (CaCO3): 0.1 / 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.19 gal Strike 164 °F 152 °F 60 min
6.45 gal Fly Sparge 171 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.19 12.8  
Mash volume with grains 3.87 15.5  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 5.2 g | 20.8 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 7.56 30.3
Equipment Profile Used: System Default
"Cream Ale - Split Batch Experiment - Voss" Cream Ale beer recipe by Brasserie Champlain Brewery. All Grain, ABV 4.31%, IBU 14.6, SRM 6.93, Fermentables: ( Victory Malt, Maris Otter Pale Ale Malt, Carahell) Hops: (Magnum, Cascade) Other: (Campden Tablets, Yeast Nutrient, Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2021-06-26 20:14 UTC