Cream Ale 2 - Beer Recipe - Brewer's Friend

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Cream Ale 2

176 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Daniel Langmaid
Calories: 176 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Friday June 3rd 2016
1.054
1.008
6.1%
16.7
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 44.9%
6 lb American - Pale 6-Row6 lb Pale 6-Row 35 1.8 30%
2.75 lb Flaked Corn2.75 lb Flaked Corn 40 0.5 13.7%
0.90 lb Corn Sugar - Dextrose0.9 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 4.5%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 1.9%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5%
20.02 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Leaf/Whole 15 Boil 60 min 10.19 16.7%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10.5 Boil 10 min 6.47 41.7%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10.5 Boil 0 min 41.7%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Other Boil 10 min.
1 tsp yeast nutrient Other Boil 10 min.
1 each clarity ferm Other Primary --
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 555 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bru'n Water Yellow Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 5 6 60 70 0
I accidentally used the profile from a Golden Strong but generally they should have been about the same.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Infusion -- 150 °F 75 min
34 qt Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.59 gal (50.36 qt). Suggest reducing initial water volume to 11.93 gal (47.73 qt) and adding 0.59 gal (2.36 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.17 28.7  
Mash volume with grains 8.7 34.8  
Grain absorption losses -2.39 -9.6  
Remaining sparge water volume (equipment estimates 7.99 g | 32 qt) 8.97 35.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.52 g | 50.1 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.14 64.6
Equipment Profile Used: System Default
 
Notes

Brewed 6/15/16. Strike temp was 17F above mash temp and I had to cool it a couple degrees. Had to cut the sparge about a gal short because we hit 2 brix. In kettle efficiency was about 86% (1.042) which puts it right on target. Cooled the wort down to about 64F. Ended up with about 10gal in the fermenters including the 2 liter starter. Efficiency was very high at 93% and way too strong of a beer (addition of corn sugar helped). We diluted the the beer down with about a gallon to 11 gal and the gravity balanced out a bit. The brewhouse efficiency reflects this and it leveled out to 84%.

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  • Last Updated: 2016-07-01 01:32 UTC