Cream Ale - Beer Recipe - Brewer's Friend

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Cream Ale

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 7.2 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Saturday May 14th 2016
1.053
1.013
5.2%
16.4
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Canadian - Pale 2-Row9 lb Pale 2-Row 36 1.75 75%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 8.3%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 6.3%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 4.2%
0.50 lb Maltodextrin0.5 lb Maltodextrin - (late boil kettle addition) 39 0 4.2%
0.25 lb American - Munich - Dark 20L0.25 lb Munich - Dark 20L 33 20 2.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 First Wort 0 min 8.19 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 20 min 8.19 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Aroma 0 min 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Dry Hop 0 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
25 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 165 g       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Water Additions 12 gallons
Calcium Sulfate Dihydrate 2.88
Magnesium Sulphate 2.29
Sodium Chloride 1.10
Calcium chloride 7.56
Magnesium Chloride
Calcium Carbonate
Sodium Bicarbonate
Calcium Hydroxide
Sodium Hydroxide
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Dough In Temperature -- 140 °F 30 min
3 gal Infusion -- 155 °F 60 min
4 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 7 28  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 9.5 38  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 7.2 28.8  
Going into fermentor 7.2 28.8  
Total: 11.13 44.5
Equipment Profile Used: System Default
"Cream Ale" Cream Ale beer recipe by John F McGuire. All Grain, ABV 5.22%, IBU 16.39, SRM 3.29, Fermentables: (Pale 2-Row, Flaked Corn, Carapils (Dextrine Malt), Corn Sugar - Dextrose, Maltodextrin, Munich - Dark 20L) Hops: (Willamette) Other: (Irish Moss, Yeast Nutrient)
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  • Last Updated: 2016-06-16 22:39 UTC