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Wisconsin Common

Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Monday January 31st 2022

Spotted Clown

by Nik Volkert

OG: 1.048 FG: 1.008 ABV: 5.2% IBU: 23

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

20.1

SRM (morey):

5.9

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Briess - Brewers Malt 2-Row4 lb Brewers Malt 2-Row	37	1.8	59.3%
0.50 lb	American - Rye0.5 lb Rye	38	3.5	7.4%
0.50 lb	Honey0.5 lb Honey	35	2	7.4%
1 lb	American - Vienna1 lb Vienna	35	4	14.8%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	7.4%
0.25 lb	American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L	34	40	3.7%
6.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Ultra0.25 oz Ultra Hops	Pellet	3.7	Boil	60 min	5.56	25%
0.25 oz	Brewer's Gold0.25 oz Brewer's Gold Hops	Pellet	6.5	Boil	45 min	8.96	25%
0.25 oz	Ultra0.25 oz Ultra Hops	Pellet	3.7	Boil	10 min	2.02	25%
0.25 oz	Brewer's Gold0.25 oz Brewer's Gold Hops	Pellet	6.5	Boil	10 min	3.54	25%
1 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Ultra (Pellet)	7.58	50%
0.50 oz	Brewer's Gold (Pellet)	12.5	50%
1 oz / $ 0.00

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 57 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Madison-Well 20

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Color Wash using C40 (mill and bag separately)

Add 1/2 of the honey during beginning of boil. Add the remainder at flameout.

Ferment with German ale yeast at 58F for three days, move to ambient (68F) for remainder of fermentation and clean up.

Cold crash and lager for 2 weeks or so (can be done in the keg)

Last Updated and Sharing

262

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Brews

Public: Yup, Shared
Last Updated: 2022-03-11 15:03 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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