Creamale0416 - Beer Recipe - Brewer's Friend

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Creamale0416

149 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Friday April 1st 2016
1.049
1.009
5.2%
32.5
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 38.1%
1.20 kg Belgian - Pale Ale1.2 kg Pale Ale 38 3.4 22.9%
0.40 kg Belgian - Munich0.4 kg Munich 38 6 7.6%
0.25 kg Belgian - Caramel Pils0.25 kg Caramel Pils 34 8 4.8%
0.70 kg Flaked Corn0.7 kg Flaked Corn 40 0.5 13.3%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 13.3%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 90 min 22.45 20%
25 g Cascade25 g Cascade Hops Pellet 7 Boil 15 min 8.1 33.3%
35 g Cascade35 g Cascade Hops Pellet 7 Boil 2 min 1.93 46.7%
75 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
$ 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 gr CASO4 skyll. 0,2 ts
5 gr CASO4 mesk. 1,2 ts
1 gr. CACL2 skyll. 0,3 ts
5 gr. CACL2 mesk. 1,5 ts
2.5 gr. CACO3 mesk. 1,4 ts
5 gr. NAHC03 mesk. 1,1 ts
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.2
Grain absorption losses -5.3
Remaining sparge water volume 13.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 16.9 L) 26
Estimated amount in fermentor 26
Total: 29.2  
Equipment Profile Used: System Default
 
Notes

Mash: 60 min 66 gr. Boil 90.
Cooled to 15 gr. added yeast
Fermentet at 16-17 gr. 14 days
FG1010




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  • Last Updated: 2016-04-16 06:28 UTC