Kiwanda Cream Ale - Beer Recipe - Brewer's Friend

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Kiwanda Cream Ale

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BYO - Darron Welch - Pelican Pub & Brewery
Rating:
5.00 (1 Review)

No Chill: 30 minute extended hop boil time
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
URL: http://byo.com/hops/item/294-brewing-lawnmower-beers-tips-from-the-pros
Created: Wednesday March 4th 2015
1.048
1.008
5.2%
17.1
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.85 lb American - Pale 2-Row7.85 lb Pale 2-Row 37 1.8 77.9%
1.09 lb Corn Sugar - Dextrose1.09 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 10.8%
0.57 lb American - Carapils (Dextrine Malt)0.57 lb Carapils (Dextrine Malt) 33 1.8 5.7%
0.57 lb American - White Wheat0.57 lb White Wheat 40 2.8 5.7%
10.08 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Mount Hood0.55 oz Mount Hood Hops Pellet 6.1 Boil 15 min 11.69 27.9%
1.42 oz Mount Hood1.42 oz Mount Hood Hops Pellet 6.1 Whirlpool at 212 °F 30 min 5.41 72.1%
1.97 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 10 psi @ 34*       CO2 Level: 2.58 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.1 qt Infusion -- 150 °F 90 min
24 qt Sparge -- 169 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.37 13.5  
Mash volume with grains 4.09 16.4  
Grain absorption losses -1.12 -4.5  
Remaining sparge water volume (equipment estimates 6.25 g | 25 qt) 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.24 g | 33 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6.05 24.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Going into fermentor 6 24  
Total: 9.37 37.5
Equipment Profile Used: System Default
 
Notes

Used Safale - 05 yeast
Add hops at knock out and whirlpool for 30 min.

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  • Last Updated: 2017-12-28 22:54 UTC