Mr BIG Hands Cream Ale - Beer Recipe - Brewer's Friend

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Mr BIG Hands Cream Ale

297 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 27.71 gallons
Post Boil Size: 26 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TO
Calories: 297 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Wednesday December 19th 2018
1.090
1.015
9.9%
20.5
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
41.45 lb US - Pale 2-Row41.45 lb Pale 2-Row 37 1.8 79.4%
2.21 lb American - Vienna2.21 lb Vienna 35 4 4%
2.21 lb German - Carapils2.21 lb Carapils 35 1.3 4%
6.13 lb Flaked Corn6.13 lb Flaked Corn 40 0.5 12.7%
52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.86 oz East Kent Goldings2.86 oz East Kent Goldings Hops Pellet 5 Boil 60 min 13.27 50%
2.86 oz Willamette2.86 oz Willamette Hops Pellet 4.5 Boil 20 min 7.23 50%
5.72 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2.86 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 429 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37.1 gal Batch Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.71 gal (66.86 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.71 gal (18.86 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.41 gal (81.64 qt). Suggest reducing strike water volume to 7.84 gal (31.36 qt) and adding 8.41 gal (33.64 qt) sparge/top-off. 16.25 65  
Strike water volume at mash thickness of 1.25 qt/lb 16.25 65  
Mash volume with grains 20.41 81.6  
Grain absorption losses -6.5 -26  
Remaining sparge water volume (equipment estimates 7.21 g | 28.9 qt) 18.21 72.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.71 g | 66.9 qt) 27.71 110.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.9  
Post boil Volume (equipment estimates 15 g | 60 qt) 26 104  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 26 g | 104 qt) 15 60  
Total: 34.46 137.8
Equipment Profile Used: System Default
 
Notes

Mash @ 155 = 6 gallons @ 170
10 Gallon sparge water

12 gallon boil
60 min boil (10.5 to fermentor)
K Gold @ 60 min
Willamete @ 20 min

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  • Last Updated: 2022-03-13 22:04 UTC