Cream Ale - Mid - Beer Recipe - Brewer's Friend

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Cream Ale - Mid

110 calories 12.1 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Cream Ale
Boil Time: 25 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Zabs
No Chill: 1 minute extended hop boil time
Calories: 110 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Saturday January 2nd 2016
1.036
1.010
3.4%
26.2
2.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light 42 4 16.7%
1 kg Liquid Malt Extract - Pilsen1 kg Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 33.3%
0.25 kg Flaked Corn0.25 kg Flaked Corn 40 0.5 8.3%
0.25 kg Flaked Rice0.25 kg Flaked Rice 40 0.5 8.3%
0.15 kg Flaked Oats0.15 kg Flaked Oats 33 2.2 5%
0.20 kg American - Pale 2-Row0.2 kg Pale 2-Row 37 1.8 6.7%
0.15 kg Maltodextrin0.15 kg Maltodextrin 39 0 5%
0.50 kg Liquid Malt Extract - Pilsen0.5 kg Liquid Malt Extract - Pilsen 35 2 16.7%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Amarillo10 g Amarillo Hops Pellet 9.5 Boil 20 min 7.02 6.5%
15 g Amarillo15 g Amarillo Hops Pellet 9.5 Boil 12 min 7.51 9.7%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil 6 min 7.93 12.9%
50 g Amarillo50 g Amarillo Hops Pellet 9.5 Boil 0 min 2.42 32.3%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil 0 min 1.27 12.9%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 12.9%
20 g Amarillo20 g Amarillo Hops Pellet 9.5 Dry Hop 5 days 12.9%
155 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 26.3 L) 15.1
Mash volume with grains (equipment estimates 26.3 L) 15.6
Grain absorption losses (steeping) -0.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 26.2 L) 15
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -2.4
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume 24
Going into fermentor 24
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 15.1  
Equipment Profile Used: System Default
 
Notes

Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

0 minute hops added in lid off hopstand in portions every 5 minutes (starting at flameout 90c) and ice is added every 5 minutes to reduce temperature by 5c for each addition with last at 70c.

Possibly mix lager and ale yeasts for fruity esters.

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  • Last Updated: 2016-01-28 00:21 UTC