Big Kings Cream Ale - Beer Recipe - Brewer's Friend

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Big Kings Cream Ale

204 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jay Thomas
Calories: 204 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday April 4th 2015
1.062
1.013
6.4%
55.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 6-Row5 lb Pale 6-Row 35 1.8 40%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 32%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 16%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 8%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cluster2 oz Cluster Hops Leaf/Whole 6.5 Boil 75 min 44.54 66.7%
1 oz Cluster1 oz Cluster Hops Leaf/Whole 6.5 Boil 15 min 10.57 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Powder Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
El Dorado Springs
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 150 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 5.52 22.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.11 36.5
Equipment Profile Used: System Default
 
Notes

Ferment for 2 weeks @ 68 degrees than transfer to secondary and lager @ 30 degrees for 2 weeks or more. Bottle with 1 cup corn sugar.

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  • Last Updated: 2015-04-04 16:50 UTC