Cuked Cream Ale II - Beer Recipe - Brewer's Friend

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Cuked Cream Ale II

160 calories 14.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 6.3 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Wild Guess Brewery
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Tuesday July 23rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 73.9%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 17.4%
1 lb Crisp Malting - Finest Maris Otter1 lb Finest Maris Otter 38 3 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hill Top Hops - Cascade (6 AA)1 oz Hill Top Hops - Cascade (6 AA) Hops Pellet 6 Boil at 212 °F 20 min 11.58 50%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 1 min 0.48 25%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Whirlpool at 180 °F 5 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
2.20 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
16 g Lime zest Flavor Boil 5 min.
1.50 lb Cucumber Flavor Primary 4 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
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
Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.54 g | 38.2 qt) 8.69 34.8  
Mash volume with grains (equipment estimates 10.46 g | 41.9 qt) 9.61 38.4  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.3 25.2  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.02 0.1  
Volume into fermentor 6.3 25.2  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Version I: Fermentation start very slow, un-Kveiklike. Dry cuked with 2 lbs peeled cucumbers after fermentation. 1.051 OG 1.006 FG. Loral hops.

Version II as described above. The recipe below from u/DrMarigold was my starting point or inspiration point!

"u/DrMarigold--
A couple weeks ago, I posted a recipe for a cucumber cream ale which ended up tasting amazing. The beer was my attempt at a clone of Mill House Brewing Company's "Cucumber Blessings", and I just so happened to run into one of their head brewers at my job! I told him about my recipe and he gave me some advice, so now I present to you my new and improved Cucumber Cream Ale.

1 Gallon Batch

Mash: 1.6lbs Local Pilsner .3lbs Flaked Corn .1lbs Carmel 10 Half of a sliced english cucumber, diced

Boil: .1oz Cascade @ 60 .1oz Motueka @ 30 .1oz Motueka @ 15 .1oz Motueka @ 5 Zest of 1 lime @ 5

Safale - 05

Infuse with additional half of a diced cucumber soaked in 1/4 cup of gin for 3 days at Secondary fermentation."

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  • Last Updated: 2020-03-04 20:24 UTC