Cream Ale 2 - Beer Recipe - Brewer's Friend

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Cream Ale 2

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: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.02 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 74% (brew house)
Source: me
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday March 1st 2019
1.051
1.011
5.2%
14.0
3.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 70%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 10%
2 lb American - White Wheat2 lb White Wheat 40 2.8 20%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Bravo8 g Bravo Hops Pellet 13.1 First Wort 0 min 13.98 100%
8 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
9 gal of Refreshe Purified Drinking Water from Safeway
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal 163°F strike water Infusion -- 149 °F 60 min
5 gal 5 gal Sparge -- 190 °F 10 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 16  
Mash volume with grains 4.8 19.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 4.52 18.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.02 28.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.52 34.1
Equipment Profile Used: System Default
 
Notes
  • add hops to kettle before adding wort
  • get as cold as possible with wort chilling/ice bath, then move to fermenter and chill to 70 in fridge. pitch yeast
  • set ferment temp to 59 degrees
  • diacytel rest for a couple days
  • cold crash to 48 degrees
  • in keg by day 10
  • very good! maybe a bit too sweet; crank up hops a bit next time. otherwise perfect
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  • Public: Yup, Shared
  • Last Updated: 2019-03-15 22:48 UTC