Pratt Brewing Cream Ale - Beer Recipe - Brewer's Friend

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Pratt Brewing Cream Ale

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 43 gallons (ending kettle volume)
Pre Boil Size: 45.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 83% (ending kettle)
Hop Utilization: 97%
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday October 19th 2022
1.046
1.010
4.8%
16.6
3.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb American - Pale 6-Row25 lb Pale 6-Row 35 1.8 38%
21 lb US - Pale 2-Row21 lb Pale 2-Row 37 1.8 31.9%
15 lb Flaked Corn15 lb Flaked Corn 40 0.5 22.8%
3.30 lb American - Caramel / Crystal 10L3.3 lb Caramel / Crystal 10L 35 10 5%
1.50 lb German - Acidulated Malt1.5 lb Acidulated Malt 27 3.4 2.3%
65.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 oz Crystal7 oz Crystal Hops Pellet 4.7 Boil at 210 °F 60 min 14.9 63.6%
4 oz Crystal4 oz Crystal Hops Pellet 4.7 Boil at 210 °F 5 min 1.7 36.4%
11 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
110 Grams
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 1396 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 5 13 20 41 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.5 gal Infusion 162 °F 150 °F 60 min
Starting Mash Thickness: 1.36 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 44.91 gal (179.65 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 32.91 gal (131.65 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 27.64 gal (110.54 qt). Suggest reducing initial water volume to 6.74 gal (26.94 qt) and adding 15.64 gal (62.54 qt) sparge/top-off. 22.37 89.5  
Strike water volume at mash thickness of 1.36 qt/lb 22.37 89.5  
Mash volume with grains 27.64 110.5  
Grain absorption losses -8.23 -32.9  
Remaining sparge water volume 31.6 126.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 44.91 g | 179.7 qt) 45.5 182  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.41 -1.7  
Post boil volume (equipment estimates 43.59 g | 174.4 qt) 43 172  
Estimated amount in fermentor 43 172  
Total: 53.98 215.9
Equipment Profile Used: System Default
 
Notes

On the nose, the use of Crystal hops give this beer a nice, subtle floral/herbal note that is complimented by the malty aroma. We’ve done a Cream Ale previously and it was really missing that traditional Cream ale corn like flavor. The introduction of the six row malt I think really nailed this. May try increasing the six row percentage by 5% next time to see if we can get more of that flavor out but solid recipe on its own.

9/15/2023
Increased the 6 row percentage. Decreased overall grain amounts due to recent bumps in efficiency.

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  • Last Updated: 2023-09-15 21:11 UTC