simple cream ale - Beer Recipe - Brewer's Friend

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simple cream ale

135 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Monday July 3rd 2017
1.041
1.010
4.1%
30.2
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 87.5%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 3.1%
0.75 lb Canadian - Honey Malt0.75 lb Honey Malt 37 25 9.4%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 60 min 30.22 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Other Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 5.3 oz       CO2 Level: 2.6 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 qt Infusion -- 152 °F 60 min
1.5 qt -- -- 170 °F 30 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 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.79 g | 19.2 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes
  1. recirculate mash at 60 min. for 15 minutes, then proceed to sparge.
  2. strike water at 165 to achieve 152
  3. Oxygenate for 43 minutes prior to pitching yeast.
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  • Last Updated: 2017-07-21 21:21 UTC