Cream Ale (10 gallon) - Beer Recipe - Brewer's Friend

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Cream Ale (10 gallon)

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 70 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Saturday August 7th 2021
1.050
1.010
5.2%
20.6
4.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Floor-Malted Bohemian Pilsner12 lb Floor-Malted Bohemian Pilsner 38 1.8 61.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 5.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.1%
0.75 lb Great Western - American Munich0.75 lb American Munich 35.4 7.94 3.8%
1.75 lb Bestmalz - BEST Vienna1.75 lb BEST Vienna 37 3.8 9%
1 lb Canada Malting - WHITE WHEAT MALT1 lb WHITE WHEAT MALT 38.1 3.5 5.1%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 7.7%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 2.6%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Crystal2 oz Crystal Hops Pellet 3 Boil 60 min 11.99 51.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.2 Boil 10 min 3.04 25.6%
0.50 oz Charles Faram - NZ Pacific Jade0.5 oz NZ Pacific Jade Hops Pellet 13 Boil 10 min 4.71 12.8%
0.40 oz Lemondrop0.4 oz Lemondrop Hops Pellet 5.6 Boil 5 min 0.89 10.3%
3.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Vanilla Bean Spice Secondary 2 days
20 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
Wyeast - California Lager 2112
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Eugene, Oregon, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
soft water. Aim for mash pH of 5.2-5.3
mash cooler (150 degF)
6 weeks of conditioning

dex used at boil and secondary (up to 25%)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.94 27.8  
Mash volume with grains 8.42 33.7  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 7.44 g | 29.8 qt) 8.55 34.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 11.9 g | 47.6 qt) 13 52  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 11 44  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11 g | 44 qt) 10 40  
Total: 15.48 61.9
Equipment Profile Used: System Default
 
Notes

could also substitute wyeast 1007 (German) for Wyeast 2565 (Kolsch)

if it tastes metallic, reduce carbonation
 needs cast conditioning (6 weeks)

Wyeast 1007 (Primary), Wyeast 2112 (Secondary)

other potential ingredients/adjuncts:

  • almonds (charred)
  • acorn flour (in mash)
  • lemon zest
  • Bay leaf
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  • Last Updated: 2022-02-17 04:14 UTC