Cream of the Crop - Beer Recipe - Brewer's Friend

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Cream of the Crop

156 calories 12.6 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: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 52%
Calories: 156 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Sunday April 5th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb American - Pilsner3.5 lb Pilsner 37 1.8 37.6%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 16.1%
3.50 lb Flaked Corn3.5 lb Flaked Corn 40 0.5 37.6%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 5.4%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 3.2%
9.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Goldings0.9 oz Goldings Hops Pellet 4.5 Boil at 201 °F 60 min 8.1 45%
0.20 oz Goldings0.2 oz Goldings Hops Pellet 4.5 Dry Hop at 68 °F 16 days 10%
0.90 oz Summit0.9 oz Summit Hops Leaf/Whole 18.5 Boil at 201 °F 10 min 10.98 45%
2 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 434 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.8 oz       Temp: 70 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt 156.3 Strike 156.3 °F 148 °F 45 min
6.4 qt BOIL Infusion 201 °F 160 °F 45 min
9.2 qt BOIL Sparge 201 °F 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.65 18.6  
Mash volume with grains 5.39 21.6  
Grain absorption losses -1.16 -4.7  
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt) 3.76 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.41 33.7
Equipment Profile Used: System Default
 
Notes

HIGH ALTITUDE BOIL @ 201 Degrees
12 Gallons water

-2.3L Starter w/ 1 packet of yeast

  • 100gpl - 230g DME - 1.031 OG
    -5.8 oz corn sugar to prime - condition 3 weeks
    -Dry hop until racked to SECONDARY

    FERMENTATION:
    14 days @ 65 degrees - Check FG
    48 hrs - Diacetyl Rest @ 68

    SECONDARY:
    7 days w/ gelatin - Lager @ 34

    GELATIN - 2/3 cup cold water w/ 1 tsp gelatin - slowly microwave to 150 degrees, stir every 10 sec.
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  • Last Updated: 2020-06-07 14:36 UTC