La Dama Lavender Cream Ale - Beer Recipe - Brewer's Friend

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La Dama Lavender Cream Ale

168 calories 16.9 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 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Javier Mejia
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Friday May 17th 2019
1.051
1.012
5.1%
18.5
4.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 65%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 20%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 10%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Cluster0.45 oz Cluster Hops Pellet 7.6 Boil 60 min 12.95 64.3%
0.25 oz Cluster0.25 oz Cluster Hops Pellet 7.6 Boil 30 min 5.53 35.7%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
0.25 oz Lavender Herb Secondary 3 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Charlotte Water - Homebrew Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 2 6 8 4 23
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Mash In Infusion -- 160 °F --
Saccharification Rest Infusion -- 154 °F 60 min
Mash Out Infusion -- 170 °F 10 min
1 gal Sparge Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.15 g | 16.6 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Ferment @65F
Cold Crash

2.5 tbsp of lavender soaked in vodka for a day then pasteurized at 170F for 10 minutes to secondary for 3 days

Add 1/4 oz in secondary, then cold crash for no less than 3 days. (maybe go for 1/2 oz of Lavender to compensate for the old 3oz when first racked to secondary)

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  • Last Updated: 2019-06-25 12:15 UTC