Cream Ale - Beer Recipe - Brewer's Friend

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Cream Ale

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.02 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 69% (brew house)
Source: me
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Monday July 16th 2018
1.049
1.008
5.4%
19.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 85.7%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 14.3%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 12.4 First Wort 0 min 18.98 100%
0.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
9 gal of Refreshe Purified Drinking Water from Safeway
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal 163°F strike water Infusion -- 149 °F 60 min
5 gal 5 gal Sparge -- 190 °F 10 min
Starting Mash Thickness: 1.525 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.53 qt/lb 4 16  
Mash volume with grains 4.84 19.4  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume 4.58 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.02 28.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.58 34.3
Equipment Profile Used: System Default
 
Notes
  • add 6g of gypsum to strike water once it reaches 100 deg F
  • add hops to kettle before adding wort
  • get as cold as possible with wort chilling/ice bath, then move to fermenter and chill to 70 in fridge. pitch yeast
  • ferment at 64 degrees
  • 145g corn sugar boiled in 1.5 cups of water for priming
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  • Public: Yup, Shared
  • Last Updated: 2018-07-28 12:49 UTC