spike 9 Cream Ale - Beer Recipe - Brewer's Friend

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spike 9 Cream Ale

223 calories 19.3 g 350 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6.076 gallons (fermentor volume)
Pre Boil Size: 7.3968 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marvin Androschuk
Hop Utilization: 93%
Calories: 223 calories (Per 350ml)
Carbs: 19.3 g (Per 350ml)
Created: Friday January 5th 2024
1.069
1.012
7.5%
12.5
4.2
5.5
56.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Canada Malting - CMC 6-ROW MALT11 lb CMC 6-ROW MALT $ 3.00 / lb
$ 33.00 		37 2.2 67.7%
2.20 lb Crisp Malting - Flaked Torrefied Maize2.2 lb Flaked Torrefied Maize $ 6.00 / kg
$ 5.99 		36.8 0.66 13.5%
1 lb LD Carlson - Flaked Rice1 lb Flaked Rice $ 5.00 / lb
$ 5.00 		32 1 6.2%
7.50 oz Rice Hulls7.5 oz Rice Hulls 0 0 2.9%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.2%
9.40 oz Canada Malting - Toasted Barley Flakes9.4 oz Toasted Barley Flakes $ 5.50 / kg
$ 1.47 		28 1 3.6%
16.26 lbs / $ 45.45
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops $ 0.00 / oz
$ 0.00 		Pellet 4.6 Boil 60 min 6.64 33.3%
0.50 oz Liberty0.5 oz Liberty Hops $ 3.00 / oz
$ 1.50 		Pellet 5 Boil 30 min 5.55 33.3%
0.25 oz Liberty0.25 oz Liberty Hops $ 3.00 / oz
$ 0.75 		Pellet 5 Boil 2 min 0.31 16.7%
0.25 oz Liberty0.25 oz Liberty Hops $ 3.00 / oz
$ 0.75 		Pellet 5 Dry Hop (High Krausen) 2 days 16.7%
1.50 oz / $ 3.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Citric acid Water Agt Sparge 0 min.
1 tsp Epsom Salt Water Agt Sparge 0 min.
2 tsp Gypsum Water Agt Sparge 0 min.
1 tsp Epsom Salt Water Agt Mash 0 min.
2 tsp Gypsum Water Agt Mash 0 min.
0.50 tsp Citric acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
$ 8.00 / each
$ 8.00
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
123 34 4 2 403.8 7
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.67 26.7  
Mash volume with grains 7.9 31.6  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 3.03 g | 12.1 qt) 2.88 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.4 29.6  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6.08 24.3  
Going into fermentor 6.08 24.3  
Total: 9.55 38.2
Equipment Profile Used: System Default
 
Notes

sparge water is over amount to keep coils covered use 5 to sparge KLT has 9 gallons in it. I will not adjust the salts
boiling kettle has 7.5 gal mash water to transfer to Mashtun
1 hour 25 minutes mash. start ramp up to 170
sanitize spike conical, pressure fermentation at 67 degree for 5 to 7 days, the ramp up to 72 degrees, then cold crash to 33 f
co2 to 2.6 volumes. BK volume 7.5 us gal
SG wort from Mashtun recirculation outlet before sparge 1054
wort from BK before sugar 1056
wort from BM after sugar 1058
wort after boil 90 minutes volume 5.5 gal in fermenter sg 1062
in 12 hours going to dump trub and pitch yeast.
sealed fermenter on 5 psi co2 and at 62 f after plate heat exchanger. cooling.
day 2 dump .5 liter trub / pitch one pack yeast safale 05. set temp control to 67 f / blow off hose /
jan 7 ferment started add hops and put on spundle
jan 9 SG 1.040 temp 67 psi 3
jan 14 SG 1.023 start temp up to 72 one degree per day
jan 17 SG 1.015 jan 19 SG 1.010 2 days at 72.
jan 20 dump from conical about 1/4 liter start cold crash
jan 21 keep adding c02 to 5 psi temp 36F
Prep keg with floating dip tube to transfer in a few days


named the bad batch Chlorophenol/ band aid taste. bottled it up from the keg into 1 liter bottles. 6.5%
april 2024 tasted mixed with clamato juice. nogo down the drain.
1st bad batch ever out of 40 or 50 batch.

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  • Last Updated: 2024-04-18 23:21 UTC