Wiscoburg Cream v3 - Beer Recipe - Brewer's Friend

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Wiscoburg Cream v3

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 65 gallons (fermentor volume)
Pre Boil Size: 68.28 gallons
Post Boil Size: 66.78 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 90% (brew house)
Source: genus
Hop Utilization: 94%
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Monday January 6th 2020
1.046
1.010
4.7%
28.8
2.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
60 lb Bestmalz - BEST Heidelberg60 lb BEST Heidelberg 38 1.3 68.2%
15 lb Flaked Corn15 lb Flaked Corn 40 0.5 17%
10 lb Bestmalz - BEST Vienna10 lb BEST Vienna 37 3.8 11.4%
3 lb Bestmalz - BEST Chit Malt3 lb BEST Chit Malt 23 1.4 3.4%
88 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Pellet 15 Boil 60 min 12.94 7.3%
6 oz Cascade6 oz Cascade Hops Pellet 7 Boil 20 min 7.32 14.6%
16 oz Mount Hood16 oz Mount Hood Hops Pellet 4.8 Boil 5 min 4.4 39%
16 oz Willamette16 oz Willamette Hops Pellet 4.5 Boil at 190 °F 5 min 4.13 39%
41 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1.81 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 985 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 68.04 gal (272.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 56.04 gal (224.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 34.54 gal (138.16 qt). Suggest reducing strike water volume to 4.96 gal (19.84 qt) and adding 22.54 gal (90.16 qt) sparge/top-off. 27.5 110  
Strike water volume at mash thickness of 1.25 qt/lb 27.5 110  
Mash volume with grains 34.54 138.2  
Grain absorption losses -11 -44  
Remaining sparge water volume (equipment estimates 51.79 g | 207.2 qt) 52.03 208.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 68.04 g | 272.2 qt) 68.28 273.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.54 -6.2  
Post boil Volume (equipment estimates 65 g | 260 qt) 66.78 267.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 66.78 g | 267.1 qt) 65 260  
Total: 79.53 318.1
Equipment Profile Used: System Default
"Wiscoburg Cream v3" Cream Ale beer recipe by genus. All Grain, ABV 4.7%, IBU 28.79, SRM 2.37, Fermentables: (BEST Heidelberg, Flaked Corn, BEST Vienna, BEST Chit Malt) Hops: (Magnum, Cascade, Mount Hood, Willamette)
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  • Last Updated: 2021-05-17 19:58 UTC