Wisconsin Common - Beer Recipe - Brewer's Friend

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Wisconsin Common

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday January 31st 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Brewers Malt 2-Row4 lb Brewers Malt 2-Row 37 1.8 59.3%
0.50 lb American - Rye0.5 lb Rye 38 3.5 7.4%
0.50 lb Honey0.5 lb Honey 35 2 7.4%
1 lb American - Vienna1 lb Vienna 35 4 14.8%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 7.4%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 3.7%
6.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Ultra0.25 oz Ultra Hops Pellet 3.7 Boil 60 min 5.56 25%
0.25 oz Brewer's Gold0.25 oz Brewer's Gold Hops Pellet 6.5 Boil 45 min 8.96 25%
0.25 oz Ultra0.25 oz Ultra Hops Pellet 3.7 Boil 10 min 2.02 25%
0.25 oz Brewer's Gold0.25 oz Brewer's Gold Hops Pellet 6.5 Boil 10 min 3.54 25%
1 oz / $ 0.00
 
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) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Madison-Well 20
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.34 9.4  
Mash volume with grains 2.84 11.4  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 3.15 12.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 5.04 g | 20.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 5.49 22
Equipment Profile Used: System Default
 
Notes

Color Wash using C40 (mill and bag separately)

Add 1/2 of the honey during beginning of boil. Add the remainder at flameout.

Ferment with German ale yeast at 58F for three days, move to ambient (68F) for remainder of fermentation and clean up.

Cold crash and lager for 2 weeks or so (can be done in the keg)

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  • Last Updated: 2022-03-11 15:03 UTC