Cream Ale II - Beer Recipe - Brewer's Friend

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Cream Ale II

171 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 18.24 gallons
Post Boil Size: 16.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Phishula
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday March 7th 2025
1.052
1.011
5.3%
24.9
4.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 6-Row9 lb Pale 6-Row 35 1.8 28.4%
27 oz American - Caramel / Crystal 20L27 oz Caramel / Crystal 20L 35 20 5.3%
5.25 lb Flaked Corn5.25 lb Flaked Corn 40 0.5 16.6%
15 lb American - Pilsner15 lb Pilsner 37 1.8 47.3%
12 oz Weyermann - Acidulated12 oz Acidulated 27 3.4 2.4%
31.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Cascade4 oz Cascade Hops Pellet 4.1 Boil 90 min 20.75 61.5%
1 oz Cascade1 oz Cascade Hops Pellet 4.1 Boil 20 min 2.94 15.4%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.24 23.1%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.10 g Epsom Salt Water Agt Mash 1 hr.
5.10 g Gypsum Water Agt Mash 1 hr.
2.10 g Salt Water Agt Mash 1 hr.
3 tsp Irish Moss Fining Boil 15 min.
3 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
- Wyeast - Wyeast 2565
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 281 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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
21 gal 120 °F 115 °F 20 min
115 °F 125 °F 20 min
125 °F 145 °F 10 min
145 °F 152 °F 30 min
152 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.24 gal (72.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.24 gal (24.98 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.42 gal (57.67 qt). Suggest reducing strike water volume to 9.47 gal (37.86 qt) and adding 2.42 gal (9.67 qt) sparge/top-off. 11.88 47.5  
Strike water volume at mash thickness of 1.5 qt/lb 11.88 47.5  
Mash volume with grains 14.42 57.7  
Grain absorption losses -3.96 -15.8  
Remaining sparge water volume 10.57 42.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 18.24 73  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 16.5 66  
Going into fermentor 16.5 66  
Total: 22.45 89.8
Equipment Profile Used: System Default
"Cream Ale II" Cream Ale beer recipe by Phishula. All Grain, ABV 5.34%, IBU 24.93, SRM 4.49, Fermentables: (Pale 6-Row, Caramel / Crystal 20L, Flaked Corn, Pilsner, Acidulated) Hops: (Cascade, Saaz) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Irish Moss, Yeast Nutrient)
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  • Last Updated: 2025-03-11 00:35 UTC