Cream Ale - Beer Recipe - Brewer's Friend

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Cream Ale

122 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Marcus Ferguson
Calories: 122 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Saturday August 3rd 2024
1.040
1.009
4.1%
18.5
3.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Gladfield - Pilsner Malt3 kg Pilsner Malt 37.7 1.93 72.3%
0.70 kg Gladfield - Malted Maize0.7 kg Malted Maize 24 2 16.9%
0.20 kg Gladfield - Dextrose Sugar0.2 kg Dextrose Sugar - (late boil kettle addition) 46 0 4.8%
0.25 kg Gladfield - Sour Grapes Acid Malt0.25 kg Sour Grapes Acid Malt 12.4 2.03 6%
4.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Tettnanger25 g Tettnanger Hops Pellet 4.8 Boil 60 min 15.4 50%
25 g Tettnanger25 g Tettnanger Hops Pellet 4.8 Boil 5 min 3.07 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Sparge 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 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
14 L Infusion 68 °C 65 °C 60 min
Mash out 65 °C 78 °C 10 min
17 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 1.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.6 L/kg 6.3
Mash volume with grains 8.9
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 27.4 L) 26.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 32.9  
Equipment Profile Used: System Default
"Cream Ale" Cream Ale beer recipe by Marcus Ferguson. All Grain, ABV 4.08%, IBU 18.47, SRM 3.02, Fermentables: (Pilsner Malt, Malted Maize, Dextrose Sugar, Sour Grapes Acid Malt) Hops: (Tettnanger) Other: (Calcium Chloride (anhydrous), Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2024-11-16 07:25 UTC