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Mow de Lawn Cream Ale

Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewmasterJohn
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Wednesday November 25th 2020

Original Gravity:

1.057

Final Gravity:

1.009

ABV (standard):

6.2%

IBU (tinseth):

31.6

SRM (morey):

3.2

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	US - Pale 2-Row6 lb Pale 2-Row	37	1.8	50.5%
3 lb	Flaked Corn3 lb Flaked Corn	40	0.5	25.3%
1 lb	Flaked Rice1 lb Flaked Rice	40	0.5	8.4%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	3.2%
2 oz	Flaked Rice2 oz Flaked Rice	40	0.5	1.1%
6 oz	US - Pale 2-Row6 oz Pale 2-Row	37	1.8	3.2%
1 lb	Torrified Wheat1 lb Torrified Wheat	36	2	8.4%
11.87 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil at 212 °F	60 min	16.17	50%
1 oz	Crystal1 oz Crystal Hops	Pellet	4.3	Boil	60 min	15.45	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Willamette (Pellet)	16.17	50%
1 oz	Crystal (Pellet)	15.45	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 gal		Infusion	153 °F	148 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Baking Soda	Water Agt	Mash	1 hr.
3.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
1 tsp	Irish Moss	Fining	Boil	5 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	63 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 102 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.75 psi Temp: 36 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator

Notes

WLP001 White Labs Callifornia Ale liquid yeast can also be used with excellent results.

Last Updated and Sharing

1,138

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Brews

Public: Yup, Shared
Last Updated: 2023-04-24 14:23 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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