Ass Kicking Cream Ale - Beer Recipe - Brewer's Friend

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Ass Kicking Cream Ale

213 calories 18.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.64 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joe Wohlscheid of Battle Creek, MI
Hop Utilization: 84%
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Saturday March 29th 2025
1.065
1.011
7.1%
20.6
4.4
5.4
75.63
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Brewers Malt 2-Row4 lb Brewers Malt 2-Row $ 2.12 / lb
$ 8.48 		37 1.8 30.8%
4 lb Rahr - Standard 6-Row4 lb Standard 6-Row $ 2.12 / lb
$ 8.48 		36.3 2.3 30.8%
2 lb Weyermann - Vienna Malt2 lb Vienna Malt $ 2.45 / lb
$ 4.90 		37 3.5 15.4%
2 lb Flaked Corn2 lb Flaked Corn $ 2.12 / lb
$ 4.24 		40 0.5 15.4%
1 lb US - Brewers Crystals1 lb Brewers Crystals $ 4.30 / lb
$ 4.30 		44 2 7.7%
13 lbs / $ 30.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Pacific Jade0.7 oz Pacific Jade Hops $ 2.45 / oz
$ 1.72 		Pellet 11.7 Boil 45 min 20.64 100%
0.70 oz / $ 1.72
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
7 each Jalapeno $ 0.16 / each
$ 1.12 		Spice Boil 10 min.
2 each Jalapeno $ 0.16 / each
$ 0.32 		Spice Kegging 7 days
2 oz Brews Best Tequila Barrel Chips $ 3.77 / oz
$ 7.54 		Water Agt Kegging 7 days
2 each Lime Zest Flavor Kegging 7 days
2 each Lime Juice $ 0.52 / each
$ 1.04 		Flavor Kegging 7 days
4 oz Silver Tequila Water Agt Kegging 7 days
$ 10.02
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
$ 5.38 / each
$ 10.76
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
$ 8.65 / each
$ 17.30
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
- proper yeast starter
Amount:
1 Each
Cost:
$ 5.43 / each
$ 5.43
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 33.49 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Crystal Clear RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 75 60 0
Mash at 152° F for 60 minutes.

Raise to 168° F and mash out for 10 minutes.

Sparge with 168° F water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 152 °F 168 °F 70 min
1.5 gal Fly Sparge 168 °F 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.7 g | 34.8 qt) 8.31 33.3  
Mash volume with grains (equipment estimates 9.66 g | 38.6 qt) 9.27 37.1  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.64 26.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Ferment at 65° F for 4 days, then raise to 72° F and hold until final gravity is reached.

Carbonate to 2.6 volumes of CO2.

Juice, zest, raw jalapeno, and barrel chips are added to 4 oz of tequila in a Mason jar and held in the freezer during fermentation.

Tequila is strained into the beer in the keg, then the jalapenos, zest, and chips are added to a fine mesh hopping tube and suspended in the keg with unflavored dental floss until the desired spice level is reached.

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  • Last Updated: 2025-04-01 04:22 UTC