Cream of Three Crops - Beer Recipe - Brewer's Friend

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Cream of Three Crops

131 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 85% (brew house)
Source: HBT BierMuncher
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Friday January 29th 2016
1.040
1.009
4.1%
15.3
2.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess 2-Row Malt4 lb Briess 2-Row Malt 38 1.75 63.4%
13 oz Flaked Corn13 oz Flaked Corn 40 0.5 12.9%
13 oz Flaked Rice13 oz Flaked Rice 40 0.5 12.9%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 3%
0.50 lb DME Briess Golden Light0.5 lb DME Briess Golden Light - (late boil kettle addition) 43 4 7.9%
101 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Mount Hood0.6 oz Mount Hood Hops Pellet 5.5 Boil 60 min 14.11 75%
0.10 oz Mount Hood0.1 oz Mount Hood Hops Pellet 5.5 Boil 15 min 1.17 12.5%
0.10 oz Mount Hood0.1 oz Mount Hood Hops Pellet 5.5 Boil 0 min 12.5%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 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
1/2 tsp of calcium chloride dihydrate to each 5 gallons of water treated
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 qt Infusion -- 150 °F 90 min
8 qt Sparge -- 180 °F 10 min
8 qt Sparge -- 175 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.54 10.2  
Mash volume with grains 3.01 12  
Grain absorption losses -0.73 -2.9  
Remaining sparge water volume (equipment estimates 5.93 g | 23.7 qt) 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.49 g | 30 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 6.98 27.9
Equipment Profile Used: System Default
 
Notes

Rec mash temp: 152
Rec hops: 50/50 Willamette/Crystal 14.3 IBU
Hop subs: Mt. Hood, Hersbrucker, French Strisslespalt, Liberty, Hallertauer
Rec calls for no flavor or aroma hop additions
Rec Yeast: US-05
Yeast starter 3 days ahead

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  • Last Updated: 2016-04-10 22:58 UTC