Louisville Slugger Bourbon Cream Ale - Beer Recipe - Brewer's Friend

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Louisville Slugger Bourbon Cream Ale

218 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Saturday March 25th 2023
1.066
1.015
6.8%
19.1
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.27 lb US - Pale 2-Row1.27 lb Pale 2-Row 37 1.8 50%
0.36 lb American - Caramel / Crystal 10L0.36 lb Caramel / Crystal 10L 35 10 14.2%
0.18 lb Rye0.18 lb Rye 38 3.5 7.1%
0.55 lb Flaked Corn0.55 lb Flaked Corn 40 0.5 21.7%
0.18 lb Munich - Light 10L0.18 lb Munich - Light 10L 33 10 7.1%
2.54 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.18 oz Fuggles0.18 oz Fuggles Hops Pellet 4.5 Boil 45 min 14.91 66.7%
0.09 oz Cascade0.09 oz Cascade Hops Leaf/Whole 7 Boil 10 min 4.16 33.3%
0.27 oz / $ 0.00
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
0.18 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 31 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.8 oz       Temp: 68 °F       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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 1.11 4.4  
Mash volume with grains 1.31 5.3  
Grain absorption losses -0.32 -1.3  
Remaining sparge water volume (equipment estimates 1.97 g | 7.9 qt) 0.96 3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2.07 8.3
Equipment Profile Used: System Default
 
Notes

soak toasted oak cubes in bourbon for a while, then add to secondary for a week. then bottle.

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  • Last Updated: 2023-03-25 15:54 UTC