Creamsicle Ale

Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)

Created: Thursday February 16th 2023

Blonde on Blonde

by Tim Bulin

OG: 1.043 FG: 1.009 ABV: 4.5% IBU: 15

Original Gravity:

1.045

Final Gravity:

1.012

ABV (alternate):

4.3%

IBU (tinseth):

14.2

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	US - Pale 2-Row14 lb Pale 2-Row	37	1.8	75.7%
1 lb	Briess - Carapils Malt1 lb Carapils Malt	34.5	1.5	5.4%
1 lb	Flaked Corn1 lb Flaked Corn	40	0.5	5.4%
1 lb	Flaked Barley1 lb Flaked Barley	32	2.2	5.4%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	2.7%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar)	41	1	5.4%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Yakima Valley Hops - Cashmere1 oz Cashmere Hops	Pellet	7.2	Boil	60 min	10.38	50%
1 oz	Yakima Valley Hops - Cashmere1 oz Cashmere Hops	Pellet	7.2	Boil	10 min	3.77	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Yakima Valley Hops - Cashmere (Pellet)		14.15	100%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 oz	Bitter Orange Peel	Spice	Boil	5 min.
2 oz	Sweet Orange Peel	Spice	Boil	5 min.
2 each	Vanilla Bean	Spice	Primary	14 days
1 ml/gal	Fermcap	Fining	Primary	0 min.
1 each	Campden Tablet	Water Agt	Other	0 min.

Yeast

White Labs - Cream Ale Yeast Blend WLP080

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	65 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 163 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

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
7 gal		Infusion	--	153 °F	60 min
7 gal		Batch Sparge	168 °F	--	12 min
1 gal	Top Off in Kettle while coming up to boil since 7 gal is our max or mashtun can take.	Top Off	--	--	--
Starting Mash Thickness: 1.6 qt/lb Starting Grain Temp: 65 °F

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.
Strike water volume at mash thickness of 1.6 qt/lb	7	28
Mash volume with grains	8.4	33.6
Grain absorption losses	-2.19	-8.8
Remaining sparge water volume (equipment estimates 7.93 g \| 31.7 qt)	2.36	9.4
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	0.08	0.3
Pre boil volume (equipment estimates 12.58 g \| 50.3 qt)	7	28
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.08	-0.3
Post boil Volume	11	44
Going into fermentor	11	44
Total:	9.36	37.4
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 80% 29.2 ppg

Wort Volume:

10.4 Gallons

Expected 11 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.045
Actual OG: 1.052

Alcohol and Attenuation:

ABV: 4.59%

Apparent Attenuation: 65.4%
Actual FG: 1.018
Calories per 12oz 149 calories
Carbohydrates per 12oz 15.9 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
2/24/2023 11:30 PM about 1 year ago	-2	Yeast Starter	1.036	1 Gallon	70 °F	2/27/2023 12:30 AM about 1 year ago
2/27/2023 12:30 AM about 1 year ago	+1	Mash Complete				3/1/2023 8:41 PM about 1 year ago	- 17.5 lb @ 63 F + 7 gal @ 167 F = 153 F mash (1.647 qt/lb) - @ 154.6 F @ 60 min - @ 153.? F @ 30 min post-stir - @ 150.6 F @ 0 min - Got 6.25 gal first runnings - added all but a cup od 7 gals first sparge @ 175 F - @ 160.2 F @ 12 min - got an 6.75 gals 2nd runnings - DID NOT ADD EXTRA GALLON! - pulled heat stick @ 44 min, would have done it earlier if recall.
2/27/2023 5:43 AM about 1 year ago	+1	Brew Day Complete	1.052	10.4 Gallons		3/1/2023 8:44 PM about 1 year ago	- removed heat stick at 44 min, should've removed @ boil, - 2nd hop addition went in at 5 min rather than 10. - sucked up most of what was in BK.
3/26/2023 11:32 PM about 1 year ago	+28	Fermentation Complete	1.018	10.25 Gallons		3/26/2023 11:32 PM about 1 year ago

Notes

AGP: For orange flavor, we're using a mix of bitter and sweet dry orange peel towards the end of the boil (for something of a medley of orange flavors). I'm also doing 3 oz. of orange peel, rather than the more typical 1 per 5 gal., in part because we want a strong orange flavor and in (possibly larger) part because that's the quantity More Beer sells it in. I'm basing timing, and some of the rest of those choices, on these articles:
https://kingsofbrewing.com/when-to-add-orange-flavor-to-beer-when-brewing/
https://learningtohomebrew.com/brewing-with-orange-peel-how-much-when-to-add/
AGP: For the vanilla, we've typically done vanilla beans soaked in alcohol for a week or two for past beers, adding beans and booze both to the last week or two of fermentation. This time, I'm leaning instead towards simply tossing them into the fermenter, in the fashion of "dry-hopping", for a mix of ease and slow, gentle extraction of delicate flavors. That plan, and the 2 beans in each fermenter quantity, is based on this article, and I saw similar recommendations for both quantity and plan elsewhere:
https://learn.kegerator.com/brewing-vanilla-porter/
AGP: For the lactose, doing 1 lb. to match our use of it in a recent NEIPA, which puts it squarely in the 5%-10% of grain weight range I'm seeing recommended online.
https://www.brewersfriend.com/homebrew/recipe/view/933132/neipa-w-lactose

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Last Updated: 2023-11-25 23:23 UTC

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Creamsicle Ale