Cream Ale 2-7-2019 - Beer Recipe - Brewer's Friend

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Cream Ale 2-7-2019

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 65% (brew house)
Source: kj
Hop Utilization: 90%
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Friday February 1st 2019
1.050
1.009
5.4%
18.2
4.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 30.2%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 22.6%
2 lb United Kingdom - Golden Promise2 lb Golden Promise 37 3 15.1%
1.75 lb Flaked Corn1.75 lb Flaked Corn 40 0.5 13.2%
1 lb German - Floor-Malted Bohemian Wheat1 lb Floor-Malted Bohemian Wheat 38 2 7.5%
1 lb Honey1 lb Honey 42 2 7.5%
0.50 lb Dry Malt Extract - Extra Light0.5 lb Dry Malt Extract - Extra Light 42 2.5 3.8%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Kent Goldings1.5 oz Kent Goldings Hops Pellet 5 Boil 15 min 10.39 25%
1.50 oz Yakima Valley Hops - NZ Rakau1.5 oz NZ Rakau Hops Pellet 9.9 Boil 4 min 6.74 25%
1.50 oz Yakima Valley Hops - NZ Kohatu1.5 oz NZ Kohatu Hops Pellet 5.9 Boil 1 min 1.07 25%
1.50 oz Yakima Valley Hops - Medusa1.5 oz Medusa Hops Pellet 3.5 Dry Hop 11 days 25%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml clarity ferm Water Agt Primary --
30 g phosphoric acid Water Agt Mash --
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
50/50 filtered tap/RO +12g CaCl. Balance hot pH=5.2 with phosphoric acid. Use Bo yeast from Bo Pilz batch.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt beta Temperature -- 149 °F 50 min
alpha Temperature -- 156 °F 15 min
24 qt mash out Sparge -- 169 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.7 18.8  
Mash volume with grains 5.64 22.6  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 5.57 g | 22.3 qt) 6.9 27.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 8.67 g | 34.7 qt) 10 40  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 11.6 46.4
Equipment Profile Used: System Default
 
Notes

Brew efficiency low due to taking wort for starters.
Fermentation: 57F days 1-2. Days 3-5 61F. Finish@ 65F. Trying to get ale esters from lager yeast.

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  • Last Updated: 2019-02-19 00:47 UTC