Sulphur Water Cream Ale - Beer Recipe - Brewer's Friend

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Sulphur Water Cream Ale

154 calories 14 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 75 min
Batch Size: 2.7 gallons (ending kettle volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Andrew Whitaker
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Tuesday July 9th 2024
1.047
1.009
4.9%
19.9
2.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Rahr - Standard 2-Row3.5 lb Standard 2-Row 36.8 1.8 77.8%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 22.2%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - German Tettnang0.5 oz German Tettnang Hops Pellet 3.9 Boil 60 min 15.88 25%
1.50 oz Yakima Chief Hops - German Tettnang1.5 oz German Tettnang Hops Pellet 3.9 Boil 2 min 4.03 75%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
34557
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 158 °F 154.5 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.56 18.3  
Mash volume with grains 4.92 19.7  
Grain absorption losses -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.65 g | 18.6 qt) 3.75 15  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 1.8 g | 7.2 qt) 2.7 10.8  
Estimated amount in fermentor 2.7 10.8  
Total: 4.56 18.3
Equipment Profile Used: System Default
 
Notes

Brewed on 7/13/2024 via BIAB Method. First time brewing since February of 2023 due to multiple moves. Using Sulphur, OK water which comes from Arbuckle-Simpson Aquifer ground wells. Have not analyzed the water yet to use as a water profile.

Starting pH was 7.1 with uncalibrated pH meter.
used 4 grams of citric acid to get pH to 5.4 before adding malt.

Strike temp = 158
Mash temp = 154.5 F
Mash started at 2 pm.
pH was 5.4 after 30 minutes of mashing
After 60 minute mash, temp was 148 F


75 minute boil. 0.5 oz of Tett added with 60 minutes left
1.5 ounces of Tett added with 2 minutes left.

SG = 9.5 Brix = 1.038 g/L
OG = 11.4 Brix = 1.046 g/L
FG = 5.7 Brix = 1.009 g/L after ethanol correction
ABV = 4.9%

Pitched S-05 SafAle yeast into 76 degree F wort at 6 pm. At 9 pm significant yeast growth and some bubbling. Note: yeast was over a year past best by date, but always kept in fridge. Grain was also over 1.5 years old, but stored in air tight container the whole time.

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  • Last Updated: 2024-07-30 02:10 UTC