BASE2 Cream Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

BASE2 Cream Ale

161 calories 15.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Biochem Brewer
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday April 3rd 2019
1.049
1.011
5.1%
25.3
2.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Rahr - North Star Pils8.5 lb North Star Pils 36.3 1.7 81%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 19%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Challenger0.75 oz Challenger Hops Pellet 8.5 Boil 60 min 22.32 60%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.5 Boil 5 min 2.97 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
22 Grams
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Strike 161 °F 152 °F 60 min
4.69 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.2 16.8  
Mash volume with grains 5.04 20.2  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.91 g | 19.6 qt) 4.86 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Post-boil 4 gallons will be chilled and then fermented with Nottingham Ale yeast. After 1 week 1 gallon of tart cherry juice will be added and ferment.

Post-boil the other 2 gallons will be removed and 1 lb of sugar will be added. 1 oz of Jarrylo hops to steep for about 30 minutes.

Last Updated and Sharing
 
495
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-30 12:36 UTC