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Cream Ale

7646 calories 679.7 g 20 qt
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.52 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Nick G
Calories: 7646 calories (Per 20qt)
Carbs: 679.7 g (Per 20qt)
Created: Monday April 25th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Standard 2-Row8 lb Standard 2-Row 36.8 1.8 80%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 20%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 Boil 60 min 21.96 100%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
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) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Manassas,VA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 4 24 37 5 44
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 qt Strike 158 °F 152 °F 60 min
8.3 qt Sparge 168 °F 168 °F 15 min
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 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 4.27 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 6.52 26.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 5 g | 20 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 8.02 32.1
Equipment Profile Used: System Default
"Cream Ale" Cream Ale beer recipe by Nick G. All Grain, ABV 4.66%, IBU 21.96, SRM 2.85, Fermentables: (Standard 2-Row, Flaked Corn) Hops: (Magnum) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
Last Updated and Sharing
 
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  • Last Updated: 2022-05-16 14:00 UTC