Cream Ale - Beer Recipe - Brewer's Friend

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Cream Ale

157 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 36 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Luiz Meire
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Sunday July 2nd 2017
1.052
1.008
5.8%
12.6
7.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Weyermann - Munich Type I5.5 kg Munich Type I 38 6 91.7%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.4 Boil 60 min 10.15 60%
20 g Saaz20 g Saaz Hops Pellet 3.4 Boil 10 min 2.45 40%
50 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 5.5g/L       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L Mash in Infusion 63 °C 63 °C 20 min
sacharification Temperature 63 °C 67 °C 60 min
mash out Temperature 67 °C 73 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.1
Mash volume with grains 23.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 19 L) 22
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 33 L) 36
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 27 L) 30
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30 L) 27
Total: 42.1  
Equipment Profile Used: System Default
 
Notes


Resfriar o mosto a 17 graus antes lançando de levedura.

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  • Last Updated: 2020-12-10 12:42 UTC