Blueberry (or Strawberry) Cream Ale - Beer Recipe - Brewer's Friend

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Blueberry (or Strawberry) Cream Ale

130 calories 12.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Monday March 2nd 2020
1.040
1.008
4.1%
14.3
3.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Great Western - Domestic 2-Row11 lb Domestic 2-Row 37 2 69.8%
28 oz Briess - Rice, Flaked28 oz Rice, Flaked 32.2 1 11.1%
2 lb Briess - Brewers Yellow Corn Flakes2 lb Brewers Yellow Corn Flakes 34.5 0.8 12.7%
1 lb Briess - Caramel Malt - 10L1 lb Caramel Malt - 10L 35.4 10 6.3%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Willamette17 g Willamette Hops Pellet 5.1 Boil 60 min 6.73 50%
17 g Crystal17 g Crystal Hops Pellet 5.7 Boil 60 min 7.53 50%
34 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.5 oz       Temp: 50 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Yellow Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Infusion 156 °F 150 °F 60 min
5 gal Sparge 72 °F 72 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 16.48 gal (65.92 qt). Suggest reducing initial strike volume to 10.74 gal (42.96 qt) and adding 4.48 gal (17.92 qt) sparge/top-off. 15.22 60.9  
Strike water volume (equipment estimates 13.76 g | 55.1 qt) 15.22 60.9  
Mash volume with grains (equipment estimates 15.02 g | 60.1 qt) 16.48 65.9  
Grain absorption losses -1.97 -7.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.54 g | 46.2 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 10 g | 40 qt) 11 44  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11 g | 44 qt) 10 40  
Total: 15.22 60.9
Equipment Profile Used: System Default
 
Notes

After 3-4 days primary fermentation, krausen will drop. At this point, add frozen fruit of your liking (blueberries, strawberries). Amount of fruit varies, but generally 1/2 to 1 lb per gallon.

At bottling, use fruit flavoring extract to adjust flavor and aroma to preference. 1-4oz per 5 gallons.

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  • Last Updated: 2020-05-22 00:38 UTC