Cream Ale - Beer Recipe - Brewer's Friend

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Cream Ale

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 90 gallons (ending kettle volume)
Pre Boil Size: 95 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday August 14th 2021
1.054
1.012
5.5%
23.0
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
180 lb Rahr - Standard 2-Row180 lb Standard 2-Row 36.8 1.8 97.3%
5 lb Cane Sugar5 lb Cane Sugar 46 0 2.7%
185 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Pellet 16.9 First Wort 120 min 11.65 27.3%
4 oz Multihead (9.96 AA)4 oz Multihead (9.96 AA) Hops Pellet 9.96 Boil at 212 °F 60 min 8.32 36.4%
4 oz Multihead (9.96 AA)4 oz Multihead (9.96 AA) Hops Pellet 9.96 Boil at 212 °F 10 min 3.02 36.4%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
35 g Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
35 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
6 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
120 ml Lactic acid Water Agt Mash 0 min.
42.20 g Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
0.50 Liters
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 2271 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Tras Horizonte Brewhouse
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
70.12 gal Strike 162 °F 148 °F 60 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 91.91 gal (367.65 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 79.91 gal (319.65 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 90.9 gal (363.6 qt) 76.5 306  
Strike water volume at mash thickness of 1.7 qt/lb 76.5 306  
Mash volume with grains 90.9 363.6  
Grain absorption losses -22.5 -90  
Remaining sparge water volume 40.88 163.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume (equipment estimates 91.91 g | 367.7 qt) 95 380  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.41 -1.7  
Post boil volume (equipment estimates 93.09 g | 372.4 qt) 90 360  
Estimated amount in fermentor 90 360  
Total: 117.38 469.5
Equipment Profile Used: System Default
 
Notes
  • mash a 150F por una hora / mash a good hour at 150F
  • mash out at 168F
  • sparge at 170F
  • asegurar un buen recirculado / recirculate wort
  • agregar nutrientes para leva / pitch yeast nutrient
  • comenzar la fermentacion lo mas frio posible (dentro del rango recomendado) a 63F / start primary fermentation cooler as you can ( inside of the recomended rate ) at 63F

    Target OG 1.050 FG 1.008 ABV 5.5 IBU 18 - 20

                MASH PH 5.4         FINAL PH 4.8 - 5.1
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  • Last Updated: 2022-04-28 21:31 UTC