Wes's Bday beer - Beer Recipe - Brewer's Friend

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Wes's Bday beer

172 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 9.6 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewerJim
Calories: 172 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday July 1st 2017
12.9 °P
3.1 °P
5.3%
26.1
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb German - Pilsner5.25 lb Pilsner 38 1.6 47.7%
2 lb American - White Wheat2 lb White Wheat 40 2.8 18.2%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 18.2%
0.50 lb Flaked Corn0.5 lb Flaked Corn 40 0.5 4.5%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.5%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 2.3%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6.2 Boil 45 min 21.83 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.2 Boil 10 min 4.31 33.3%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
rest at 150 Infusion -- 150 °F 60 min
to volume-7.5 gal. Fly Sparge -- 168 °F 10 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 (equipment estimates 4.93 g | 19.7 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.43 g | 29.7 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Ferment at 60 to 64 degrees with Wyeast 2565 for about 2 weeks then transfer to secondary. Keep cool 55 to 60 for a week or until ready to keg.

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  • Last Updated: 2017-12-24 12:30 UTC