La Cream de la Cream - Beer Recipe - Brewer's Friend

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La Cream de la Cream

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 59.02 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ignacio
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Wednesday December 11th 2024
1.048
1.011
4.9%
8.3
4.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pale Ale4 kg Pale Ale 37 3.5 36.4%
4 kg BA Malt - Pilsen4 kg Pilsen 37 2 36.4%
2 kg Flaked Corn2 kg Flaked Corn 40 0.5 18.2%
1 kg American - Carapils (Dextrine Malt)1 kg Carapils (Dextrine Malt) 33 1.8 9.1%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 Boil 90 min 5.03 10%
40 g Mandarina Bavaria40 g Mandarina Bavaria Hops Pellet 8.5 Hop Stand at 85 °C 20 min 40%
50 g Amarillo50 g Amarillo Hops Pellet 10.4 Hop Stand at 85 °C 0 min 3.22 50%
100 g / $ 0.00
 
Yeast
Apex - Voss Kveik
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Agua filtrada Montevideo 10/11/2023
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
33 L Strike 70 °C 65 °C 60 min
40 L Batch Sparge 80 °C 72 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.05 L. Suggest reducing initial water volume to 45.4 L and adding 13.65 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 38 L) 37.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.1 L) 59
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 50.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 50
Total: 70.9  
Equipment Profile Used: System Default
"La Cream de la Cream" Cream Ale beer recipe by Ignacio. All Grain, ABV 4.85%, IBU 8.25, SRM 3.95, Fermentables: (Pale Ale, Pilsen, Flaked Corn, Carapils (Dextrine Malt)) Hops: (Mandarina Bavaria, Amarillo)
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  • Public: Yup, Shared
  • Last Updated: 2024-12-21 17:58 UTC