Easter Cream Ale - Beer Recipe - Brewer's Friend

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Easter Cream Ale

146 calories 12.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 30 min
Batch Size: 3.8 gallons (ending kettle volume)
Pre Boil Size: 4.35 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Tuesday February 28th 2023
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OG: 1.050 FG: 1.009 ABV: 5.4% IBU: 18

1.045
1.007
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19.2
2.7
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 lb Root Shoot Malting - Genie Pale 2-Row4.2 lb Genie Pale 2-Row 36 2 71.8%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 17.1%
0.65 lb Corn Sugar - Dextrose0.65 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 11.1%
5.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 12.4 Boil 30 min 15.67 40%
12 g BSG Tettnang12 g BSG Tettnang Hops Pellet 3.9 Boil 10 min 3.49 60%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.60 g Gypsum Water Agt Mash 1 hr.
0.60 g Salt Water Agt Mash 1 hr.
1 g Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 5 min.
3.30 tsp Wyeast - Beer Nutrient Other Mash 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 56 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-
60 8 15 75 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Infusion 157 °F 152 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.25 21  
Mash volume with grains 5.67 22.7  
Grain absorption losses -0.65 -2.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 4.35 17.4  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 3.62 g | 14.5 qt) 3.8 15.2  
Estimated amount in fermentor 3.8 15.2  
Total: 5.25 21
Equipment Profile Used: System Default
"Easter Cream Ale" Cream Ale beer recipe by Brewer #387444. BIAB, ABV 4.97%, IBU 19.16, SRM 2.74, Fermentables: (Genie Pale 2-Row, Flaked Corn, Corn Sugar - Dextrose) Hops: (Magnum, BSG Tettnang) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid, Whirlfloc, Beer Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2023-03-06 13:28 UTC