Course maintenance - Beer Recipe - Brewer's Friend

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Course maintenance

158 calories 12.6 g 16 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 5.96 gallons
Pre Boil Gravity: 9.0 °P (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 158 calories (Per 16oz)
Carbs: 12.6 g (Per 16oz)
Created: Friday October 4th 2024
12.1 °P
1.7 °P
5.5%
15.6
3.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - Premium 2-Row5 lb Premium 2-Row 37 2 47.6%
2 lb Canada Malting - CMC 6-ROW MALT2 lb CMC 6-ROW MALT 37 2.2 19%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 19%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 9.5%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz ctz0.1 oz ctz Hops Pellet 16.7 Boil 60 min 6.86 9.1%
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 15 min 8.77 90.9%
1.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
3.48 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 75 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.66 gal Strike 157 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 7.4 29.6  
Mash volume with grains 8.16 32.6  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.71 g | 26.9 qt) 5.96 23.8  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.5 g | 18 qt) 5.25 21  
Estimated amount in fermentor 5.25 21  
Total: 7.4 29.6
Equipment Profile Used: System Default
"Course maintenance" Cream Ale beer recipe by Brewer #436224. BIAB, ABV 5.5%, IBU 15.63, SRM 3.34, Fermentables: (Premium 2-Row, CMC 6-ROW MALT, Flaked Corn, Corn Sugar - Dextrose, Carafoam) Hops: (ctz, Crystal) Other: (Calcium Chloride (anhydrous), Gypsum, Lactic acid)
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  • Last Updated: 2024-10-04 14:57 UTC