Cream Ale - Beer Recipe - Brewer's Friend

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Cream Ale

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Hunter F
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday April 3rd 2020
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 6-Row7 lb Pale 6-Row 35 1.8 82.4%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 11.8%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Crystal0.8 oz Crystal Hops Pellet 4.3 Boil 60 min 12.49 44.4%
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 10 min 5.66 55.6%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 1 hr.
3.50 ml Lactic acid Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
6 tsp Yeast Nutrient Other Boil 10 min.
0.15 ml Lactic acid Water Agt Sparge 30 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.34 psi       Temp: 38 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 0 0 36 30 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.6 gal Protein rest Infusion 125 °F 122 °F 10 min
Infusion 122 °F 150 °F 40 min
Mash out Temperature 150 °F 168 °F 15 min
3.7 gal Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.36 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 2.72 10.9  
Mash volume with grains 3.36 13.4  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.56 g | 22.2 qt) 4.99 20  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 7.71 30.9
Equipment Profile Used: System Default
 
Notes

1L starter with 1 pack of yeast. Ferment under pressure at 15 psi.

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  • Last Updated: 2021-01-29 21:15 UTC