Carmel Cashew Cream Ale - Beer Recipe - Brewer's Friend

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Carmel Cashew Cream Ale

153 calories 12.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.48 gallons
Post Boil Size: 12.13 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Sunday September 17th 2023
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by Standpoint

OG: 1.054 FG: 1.010 ABV: 5.8% IBU: 19

1.047
1.007
5.3%
17.0
3.2
5.8
50.26
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Briess - Brewers Malt 2-Row15 lb Brewers Malt 2-Row $ 1.20 / lb
$ 18.00 		37 1.8 72.6%
0.66 lb Briess - Carapils Malt0.66 lb Carapils Malt $ 2.29 / oz
$ 24.18 		34.5 1.5 3.2%
3 lb Flaked Corn3 lb Flaked Corn $ 0.00 / lb
$ 0.00 		40 0.5 14.5%
2 lb Briess - White Wheat Raw2 lb White Wheat Raw $ 0.00 / lb
$ 0.00 		34.5 2 9.7%
20.66 lbs / $ 42.18
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Yakima Chief Hops - German Tettnang1.25 oz German Tettnang Hops $ 0.00 / oz
$ 0.00 		Pellet 4.5 Boil 60 min 10.38 44.6%
0.43 oz German Tettnang0.43 oz German Tettnang Hops $ 2.00 / oz
$ 0.86 		Pellet 4.5 Boil 30 min 2.74 15.4%
0.25 oz German Tettnang0.25 oz German Tettnang Hops $ 1.99 / oz
$ 0.50 		Pellet 3.4 Boil 30 min 1.21 8.9%
0.87 oz German Tettnang0.87 oz German Tettnang Hops $ 1.99 / oz
$ 1.73 		Pellet 3.4 Boil 15 min 2.71 31.1%
2.80 oz / $ 3.09
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Cashews Flavor Secondary 4 days
4 tsp Carmel flavor Flavor Kegging 0 min.
2 tsp Irish Moss $ 0.00 / oz
$ 0.00 		Fining Boil 15 min.
10 tsp Yeast Nutrient $ 0.00 / oz
$ 0.00 		Other Boil 15 min.
2 g Chalk Water Agt Mash 1 hr.
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
$ 4.99 / each
$ 4.99
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 4.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 gal BIAB - no sparge 168° Mashout for 10-15 minutes Infusion 151 °F 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.42 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.42 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.97 gal (71.86 qt). Suggest reducing initial strike volume to 10.35 gal (41.39 qt) and adding 5.97 gal (23.86 qt) sparge/top-off. 16.31 65.3  
Strike water volume (equipment estimates 15.44 g | 61.8 qt) 16.31 65.3  
Mash volume with grains (equipment estimates 17.09 g | 68.4 qt) 17.97 71.9  
Grain absorption losses -2.58 -10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.4 qt) 13.48 53.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.13 48.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 12.13 g | 48.5 qt) 11 44  
Total: 16.31 65.3
Equipment Profile Used: System Default
 
Notes

We would typically use 34/70 yeast for the whole batch, unfortunately we could only get one pack of yeast so we switched gears a bit and pitched 34/70 in half and Nottingham in the other half.

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  • Last Updated: 2023-09-17 18:05 UTC
  • Snapshot Created: 2023-09-17 15:56 UTC