Beyond The Pale Cream Ale - Beer Recipe - Brewer's Friend

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Beyond The Pale Cream Ale

149 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 54.28 liters
Post Boil Size: 48.3 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 84% (brew house)
Hop Utilization: 95%
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Wednesday January 10th 2024
1.049
1.009
5.3%
28.9
2.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Rahr - Standard 2-Row8 kg Standard 2-Row 36.8 1.8 88.9%
1 kg Flaked Corn1 kg Flaked Corn 40 0.5 11.1%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Amarillo60 g Amarillo Hops Pellet 8.8 Boil at 100 °C 60 min 28.12 50%
60 g Yakima Chief Hops - Hersbrucker 60 g Hersbrucker Hops Pellet 2 Whirlpool at 90 °C 1 min 0.75 50%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
17.40 ml Phosphoric acid Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 875 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 415.6 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48 L Actual 47 C = 118 F Strike 55 °C 42 °C 30 min
6 L 64 C = 147 F Infusion 99 °C 64 °C 30 min
6 L no H2O heat only Sparge 99 °C 68 °C 30 min
16 L 170 F H20 to rinse grains Sparge 75 °C 75 °C 30 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 21.1 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.3 L. Suggest reducing initial water volume to 45.4 L and adding 8.9 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 28.2
Mash volume with grains 34.1
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 36 L) 36
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54.3 L) 54.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 48.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 48
Total: 64.2  
Equipment Profile Used: System Default
 
Notes

Variation of the Recipe Beyond the palecomparing the yeasts W34/70, White labs Kolsch 2565 (John to do this fermentation) and Bells House strain captured from a bottle of Kalamazoo Stout.

Intended strike temp 42C=107F for Beta Glucanase Rest, hit the target, .

Actual volume to Boil kettle gravity reading 1.038
Starting gravity in fermentor was 12.4 BRIX 1.050
Remaining grains were scrubbed with an additional three gallons of water, that was recovered as 5 Brix = SG 1.02. this was combined with about 1 gallon of the finished Wort to yield about 4 gallons of yeast starter which with a SG of 9 = 1.035

The Whirlpool Hop addition was held for two hours before the wort was run through the counterflow chiller


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  • Last Updated: 2024-01-19 18:06 UTC
  • Snapshot Created: 2024-01-10 15:54 UTC
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