Carter Ledge Cream Ale - Beer Recipe - Brewer's Friend

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Carter Ledge Cream Ale

176 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Joe Russo (Jamil Zainasheff & John Palmer)
Calories: 176 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Friday July 5th 2019
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OG: 1.046 FG: 1.010 ABV: 4.8% IBU: 16

1.054
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6.0%
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3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Viking - Pilsner Malt5 lb Pilsner Malt 37 1.9 41.7%
5 lb Viking - Pale Ale Malt5 lb Pale Ale Malt 37 2.5 41.7%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 8.3%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 46 0.5 6.3%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 2.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 60 min 14.13 66.7%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Boil 1 min 0.3 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Mash 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 10.5 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Sea Dog North Conway
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
5 gal Strike -- 149 °F 90 min
4 gal Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume 5.88 23.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 6.94 g | 27.8 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.1 40.4
Equipment Profile Used: System Default
 
Notes

This recipe is based on the Classic Beer Styles book by Jamil Zainasheff & John Palmer. I altered the recipe to reflect the Viking grains i purchased as well as the SAF-05 dry yeast.

This reciupe uses fly sparge method, and I purposly did not adjust the water as I had almost RO water at the tap (City of North Conway, NH Public Water)

Post Brewing Note (7/6/2019): The sugar and rice caused a stuck mash. I have added rice hulls to the recipe to help alleviate this issue. I also increased grains from 9.5# ea. to 10#, as is with the sugar from 1.5# to 2#.

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  • Last Updated: 2019-07-07 12:07 UTC