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Cream

123 calories 10 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 72 liters
Post Boil Size: 64 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Walterson
No Chill: 6 minute extended hop boil time
Calories: 123 calories (Per 330ml)
Carbs: 10 g (Per 330ml)
Created: Monday August 20th 2018
1.041
1.006
4.6%
18.6
8.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8 kg Belgian - Pilsner8 kg Pilsner 37 2.77 65.6%
3 kg Belgian - Munich3 kg Munich 38 14.51 24.6%
1 kg Flaked Corn1 kg Flaked Corn 40 8.2%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 7.58 1.6%
12.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Columbus50 g Columbus Hops Pellet 15 Boil 10 min 18.6 33.3%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Whirlpool at 72 °C 20 min 33.3%
50 g Chinook50 g Chinook Hops Pellet 13 Whirlpool at 72 °C 20 min 33.3%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 0 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3.30 g Epsom Salt Water Agt Mash 0 min.
12.80 g Gypsum Water Agt Sparge 0 min.
16 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
5.30 g Epsom Salt Water Agt Sparge 0 min.
2 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 307 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 297.2 g       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
138 12 6 147 184 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Infusion -- 64 °C 60 min
Temperature 64 °C 78 °C 10 min
35.9 L Fly Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.45 L. Suggest reducing initial water volume to 45.4 L and adding 21.05 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36.6
Mash volume with grains 44.7
Grain absorption losses -12.2
Remaining sparge water volume (equipment estimates 43 L) 48.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.5 L) 72
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 60.5 L) 64
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 63.5 L) 60
Total: 85.1  
Equipment Profile Used: System Default
"Cream" Cream Ale beer recipe by Walterson. All Grain, ABV 4.6%, IBU 18.6, SRM 8.18, Fermentables: (Pilsner, Munich, Flaked Corn, Acidulated Malt) Hops: (Columbus, Amarillo, Chinook) Other: (Gypsum, Calcium Chloride (dihydrate), Epsom Salt, Whirlfloc)
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  • Last Updated: 2020-05-30 01:49 UTC