Nuttin' but Cream - Beer Recipe - Brewer's Friend

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Nuttin' but Cream

194 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Derek Moss
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Monday December 21st 2015
1.059
1.013
6.1%
22.5
7.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 78.3%
1.50 lb Belgian - Biscuit1.5 lb Biscuit 35 23 13%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.3%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 16.5 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 5.98 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz powder peanut butter Flavor Boil 10 min.
 
Yeast
Omega Yeast Labs - Kolsch I OYL-017
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
6.5 gal Steeping -- 150 °F 60 min
1 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.93 g | 23.7 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

58 F starting fermentation
65 F after 48 hours
Cold Crash after primary
carbonate to 2.5 volumes
lower pressure if metallic tasting

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  • Last Updated: 2019-03-06 04:54 UTC