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Cream Ale

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 21.7 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: CGariepy
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Tuesday September 14th 2021
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OG: 1.039 FG: 1.005 ABV: 4.5% IBU: 13

1.047
1.009
4.9%
13.5
2.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Weyermann - Pilsner1.7 kg Pilsner 36 1.5 37%
1.70 kg Canada Malting - CMC 2-ROW MALT1.7 kg CMC 2-ROW MALT 36 1.75 37%
1 kg Flaked Corn1 kg Flaked Corn 40 0.5 21.7%
0.20 kg Weyermann - Acidulated0.2 kg Acidulated 27 3.4 4.3%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 First Wort 90 min 5.52 28.6%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 7.03 42.9%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 0.93 28.6%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 tsp Wyeast - Beer Nutrient Other Boil 15 min.
0.50 each Whirlfloc Water Agt Mash 10 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
11.50 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 317 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1 bar       Temp: 5 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 33 50 10 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 66 °C 66 °C 60 min
14 L Fly Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.8
Mash volume with grains 16.8
Grain absorption losses -4.6
Remaining sparge water volume 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.4 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 15.3 L) 21.7
Estimated amount in fermentor 21.7
Total: 29.5  
Equipment Profile Used: System Default
 
Notes

Starter de 3.5 L 2 jours avant
(380g de DME)
Mettre au froid la veille.

Fermenter à 14 C
Jour 10 : monter à 16C
Jour 12 : monter à 18C
Jour 14 : baisser à 10
Jour 15 : baisser à 6
Jour 16 : baisser à 2
Kegger

Lageriser x 2 semaines.

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  • Public: Yup, Shared
  • Last Updated: 2021-10-04 23:38 UTC