Mitchey Cream Jeans - Beer Recipe - Brewer's Friend

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Mitchey Cream Jeans

174 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 19 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday February 14th 2020
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Crazy Cream Ale

by Dan Hartke

OG: 1.050 FG: 1.008 ABV: 5.4% IBU: 20

1.053
1.011
5.5%
18.3
4.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb US - Pale 2-Row18 lb Pale 2-Row 37 1.8 58.1%
8 lb Flaked Corn8 lb Flaked Corn 40 0.5 25.8%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 3.2%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 3.2%
1.50 lb Honey Malt1.5 lb Honey Malt 37 25 4.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 4.8%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Crystal3 oz Crystal Hops Pellet 4.3 Boil 60 min 15.22 75%
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 20 min 3.07 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
21 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
5.35 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 409 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
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
14.5 gal Infusion 155 °F 148 °F 60 min
16.5 gal Fly Sparge 163 °F 163 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.15 gal (72.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.15 gal (24.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.11 gal (56.42 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 2.11 gal (8.42 qt) sparge/top-off. 11.63 46.5  
Strike water volume at mash thickness of 1.5 qt/lb 11.63 46.5  
Mash volume with grains 14.11 56.4  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 10.65 g | 42.6 qt) 11.5 46  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.15 g | 72.6 qt) 19 76  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 16.5 g | 66 qt) 17 68  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17 g | 68 qt) 16.5 66  
Total: 23.13 92.5
Equipment Profile Used: System Default
 
Notes

2 L starter with 7.2 oz DME

1.5 pounds of Lactose with 15 mins left in the boil

10 Vanilla beans added at 2 weeks to the fermenter for 8 days

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  • Last Updated: 2020-09-22 16:05 UTC