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Johnny's Cream Ale

Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Wednesday November 20th 2024

Original Gravity:

1.055

Final Gravity:

1.010

ABV (standard):

5.9%

IBU (tinseth):

8.7

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	Briess - Brewers Malt 2-Row7.5 lb Brewers Malt 2-Row	37	1.8	80.6%
0.50 lb	Briess - Caramel Malt - 10L0.5 lb Caramel Malt - 10L	35.4	10	5.4%
1 lb	Flaked Corn1 lb Flaked Corn	40	0.5	10.8%
0.30 lb	US - Corn Sugar0.3 lb Corn Sugar - (late boil kettle addition)	42	0	3.2%
9.30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	55 min	7.43	71.4%
0.20 oz	Saaz0.2 oz Saaz Hops	Pellet	3.5	Boil	12 min	1.27	28.6%
0.70 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.70 oz	Saaz (Pellet) 0.6999999983988 oz Saaz (Pellet) Hops		8.7	100%
0.70 oz / $ 0.00

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:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 81 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

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-11-20 21:54 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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