Cream Ale 2 - Beer Recipe - Brewer's Friend

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Cream Ale 2

164 calories 15.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 17.0344 liters (fermentor volume)
Pre Boil Size: 20.1969 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Monday March 13th 2023
1.050
1.010
5.2%
14.1
2.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,449.40 g Canadian - Pale 2-Row2449.4 g Pale 2-Row 36 1.75 66.7%
816.47 g Flaked Corn816.466 g Flaked Corn 40 0.5 22.2%
408.23 g Corn Sugar - Dextrose408.233 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 11.1%
3,674.10 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.50 g Yakima Valley Hops - Crystal6.5 g Crystal Hops Pellet 5 Boil 60 min 5.54 20%
13 g Yakima Valley Hops - Crystal13 g Crystal Hops Pellet 5 Boil 30 min 8.52 40%
13 g Yakima Valley Hops - Crystal13 g Crystal Hops Pellet 5 Boil 0 min 40%
32.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.90 each Whirlfloc Water Agt Mash 0 min.
0.63 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.53 g Epsom Salt Water Agt Mash 1 hr.
0.15 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
0.90 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Toronto, Ontario, Canada - Jan 1 to Dec 3 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 7 13 84 81 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.8 L) 24.4
Mash volume with grains (equipment estimates 29 L) 26.5
Grain absorption losses -3.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.6 L) 20.2
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 17
Volume into fermentor 17
Total: 24.4  
Equipment Profile Used: System Default
 
Notes

mash in - 152F (65C) - 60 min

mash out - 170F (77C) - 15 min

Add dextrose, yeast nutrient, whirlfloc at Boil - 20 min

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  • Public: Yup, Shared
  • Last Updated: 2023-03-31 12:01 UTC