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2019 Cucumber Cream Ale

Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: P. Solomon
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Tuesday June 6th 2017

NB Cashmere Blonde

by west1m

OG: 1.059 FG: 1.014 ABV: 5.9% IBU: 25

Original Gravity:

1.055

Final Gravity:

1.012

ABV (standard):

5.6%

IBU (tinseth):

26.1

SRM (morey):

4.0

Mash pH

4.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	US - Pale 2-Row8.5 lb Pale 2-Row	37	1.8	81%
1.50 lb	Flaked Rice1.5 lb Flaked Rice	40	0.5	14.3%
0.50 lb	American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L	35	10	4.8%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	First Wort	0 min	17.46	50%
0.50 oz	Centennial0.5 oz Centennial Hops	Pellet	10	Boil	10 min	7.69	25%
0.50 oz	Centennial0.5 oz Centennial Hops	Pellet	10	Boil	1 min	0.91	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	17.46	50%
1 oz	Centennial (Pellet)	8.6	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.3 gal		Sparge	--	152 °F	75 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.60 g	Gypsum (Calcium Sulfate)	Water Agt	Mash	1 hr.
1.80 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.30 g	Epsom Salt	Water Agt	Mash	1 hr.
3 ml	Lactic acid	Water Agt	Mash	1 hr.
1 oz	Gypsum	Water Agt	Boil	0 min.
3 oz	Calcium Chloride (dihydrate)	Water Agt	Boil	0 min.
0.50 oz	Epsom Salt (MgSO4)	Water Agt	Boil	0 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 193 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
100 % RO water. Total salts: Gypsum 1.7 g. + Epsom 1.8g. + CaCl 4.8g, divided between the mash and rest are added to the brew kettle during sparging.
Mash Chemistry and Brewing Water Calculator

Notes

I use two 11g packs of Nottingham =220 billion cells.
This is my MBC with cucumbers added...

Ferment low 60F for 5 days and then increase 2F daily until reaching 68F. At 14 days do a two day rest at 70F.

Cucumber Ale : After 3 weeks total, I "dry cuked" with 3 large cucumbers. Starsan knife and a new cutting board. Peal and cut cucumbers into thin round slices and add to fermentor for 5 days. I also cold crashed to 38 during these 5 days. Made this for a summer pool party everyone really liked this beer. It does have a fairly strong but not over powering cucumber flavor. Light body, easy drinking, and very flavorful beer.

Note: I use uncrushed instant rice added to the crushed grains, in place of the flaked rice.
The brewing salts are divided as indicated then added to the mash and the brew kettle (boil).

Recipe Photos