Louisville Slugger Bourbon Cream Ale - Beer Recipe - Brewer's Friend

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Louisville Slugger Bourbon Cream Ale

220 calories 23.7 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 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mike Nascarella
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Friday January 10th 2014
1.066
1.018
6.3%
18.7
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb US - Pale 2-Row7 lb Pale 2-Row 37 1.8 50%
2 lb American - Caramel / Crystal 10L2 lb Caramel / Crystal 10L 35 10 14.3%
1 lb American - Rye1 lb Rye 38 3.5 7.1%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 21.4%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 45 min 15.65 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 10 min 3.03 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
99,999 oz Oak Cubes Flavor Primary 999 min.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 168 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal Sparge -- 158 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.81 g | 15.2 qt) 2.75 11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Soak toasted oak in bourbon for a while before adding to secondary. Leave them in there for about a week, then bottle.

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  • Last Updated: 2021-04-26 20:14 UTC