#112 Classic Cream Ale - Beer Recipe - Brewer's Friend

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#112 Classic Cream Ale

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Tuesday March 20th 2018
1.053
1.012
5.4%
18.9
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg American - Pilsner3.5 kg Pilsner 37 1.8 70%
1 kg Flaked Corn1 kg Flaked Corn 40 0.5 20%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose 46 0.5 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 60 min 15.97 66.7%
10 g Northern Brewer10 g Northern Brewer Hops Pellet 7.8 Boil 10 min 2.9 33.3%
30 g / $ 0.00
 
Yeast
Crescat Labs - CL014 American Cream
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
14 - 22 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 327 B cells required
Moravian Vale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 327 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 50 °C 20 min
Temperature -- 69 °C 40 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 9
Mash volume with grains 12
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 26.9 L) 23.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 30.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 32.1  
Equipment Profile Used: System Default
 
Notes
  1. Ferment with American Cream yeast (Ale Yeast)
  2. If finishes above 1.010, add Moravian Vale (Lager strain)
  3. Secondary fermentation at 10C.
  4. The key to this beer is the time-honored tradition of kräusening. After racking into the secondary and letting the beer drop clear, adding 20% of newly fermented kräusened beer will drop the apparent extract from 4 to 2.5. The finished beer will be highly carbonated (“spritzy,” says Farrell) with hints of lemon zest.
    Kräusening with 1½ cups of gyle will also have the desired results.
    For kräusening, professional brewers can use any newly fermented blonde beer; Wahl-Henius recommends a 10% rate taken 36 hours after pitching, but Lou Farrell recommends a 20% kräusening rate regardless of batch size.
  5. Condition for 6 weeks
  6. 7g CaSO4

    Gravity 04.04.18 1.015, racked off to the secondary, 10C. Moravial vale Lager yeast cake pitched next day.
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  • Last Updated: 2018-04-04 08:58 UTC