cream ale - Beer Recipe - Brewer's Friend

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cream ale

213 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Light American Lager
Boil Time: 120 min
Batch Size: 24 gallons (ending kettle volume)
Pre Boil Size: 27 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: wilkin/schneider
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Friday December 28th 2018
1.064
1.017
6.2%
25.7
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 38.5%
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 13.5%
7 lb Flaked Corn7 lb Flaked Corn 40 0.5 13.5%
6 lb Flaked Rice6 lb Flaked Rice 40 0.5 11.5%
4 lb Brown Sugar4 lb Brown Sugar 45 15 7.7%
3 lb American - Wheat3 lb Wheat 38 1.8 5.8%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 3.8%
3 lb Briess - Distillers Malt3 lb Distillers Malt 35.4 2.4 5.8%
52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 15 Boil 120 min 18.25 27.3%
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 4.5 Boil 30 min 4.68 36.4%
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 4.5 Whirlpool 5 min 2.81 36.4%
5.50 oz / $ 0.00
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 498 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
Infusion -- 150 °F 60 min
decoct for sparge temp Decoction -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 27.13 gal (108.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 15.13 gal (60.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.84 gal (87.36 qt). Suggest reducing initial water volume to 8.16 gal (32.64 qt) and adding 9.84 gal (39.36 qt) sparge/top-off. 18 72  
Strike water volume at mash thickness of 1.5 qt/lb 18 72  
Mash volume with grains 21.84 87.4  
Grain absorption losses -6 -24  
Remaining sparge water volume 14.95 59.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 27.13 g | 108.5 qt) 27 108  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 23.87 g | 95.5 qt) 24 96  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Estimated amount in fermentor 23.93 95.7  
Total: 32.95 131.8
Equipment Profile Used: System Default
 
Notes

pre mash for the rice and corn. add ground rice to 2 gallons of 160 degree water and hold at 150 for 30 minutes then add corn then bring to a boil for 15 minutes then add to grain mash. add 2.5# of the 2 row barley to the rice at the 150 to help with conversion.

brown sugar added at secondary

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  • Last Updated: 2020-01-16 22:50 UTC