Ginger Cream Ale - Beer Recipe - Brewer's Friend

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Ginger Cream Ale

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Wednesday October 17th 2018
1.051
1.011
5.3%
13.7
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 77.3%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 9.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.8%
1.20 lb American - White Wheat1.2 lb White Wheat 40 2.8 5.8%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 2.4%
20.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 6 Boil 60 min 8.37 37.5%
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 6 Whirlpool 0 min 5.35 62.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 g Magnesium Chloride Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
8 oz Candi Ginger Spice Boil 30 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 376 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 qt Fly Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.08 gal (48.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.07 gal (0.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.76 31.1  
Mash volume with grains 9.42 37.7  
Grain absorption losses -2.59 -10.4  
Remaining sparge water volume (equipment estimates 7.15 g | 28.6 qt) 6.58 26.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.08 g | 48.3 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 10.55 42.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Going into fermentor 10.5 42  
Total: 14.34 57.4
Equipment Profile Used: System Default
"Ginger Cream Ale" Cream Ale beer recipe by rick3x22. All Grain, ABV 5.28%, IBU 13.72, SRM 4.05, Fermentables: (Pale 2-Row, Flaked Corn, Carapils (Dextrine Malt), White Wheat, Caramel / Crystal 20L) Hops: (East Kent Goldings) Other: (Calcium Chloride, Epsom Salt, Gypsum, Magnesium Chloride, Baking Soda, Candi Ginger)
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  • Public: Yup, Shared
  • Last Updated: 2018-12-22 19:57 UTC