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Carter Ledge Cream Ale

Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Joe Russo (Jamil Zainasheff & John Palmer)
Calories: 176 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)

Created: Friday July 5th 2019

County Seat Cream Ale

by MrBIP

OG: 1.046 FG: 1.010 ABV: 4.8% IBU: 16

Genesee Cream Ale Clone

by JustABrewerFromAkron

OG: 1.054 FG: 1.013 ABV: 5.3% IBU: 13

Original Gravity:

1.054

Final Gravity:

1.008

ABV (standard):

6.0%

IBU (tinseth):

14.4

SRM (morey):

3.7

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Viking - Pilsner Malt5 lb Pilsner Malt	37	1.9	41.7%
5 lb	Viking - Pale Ale Malt5 lb Pale Ale Malt	37	2.5	41.7%
1 lb	Flaked Rice1 lb Flaked Rice	40	0.5	8.3%
0.75 lb	Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose	46	0.5	6.3%
0.25 lb	Rice Hulls0.25 lb Rice Hulls	0	0	2.1%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Liberty1 oz Liberty Hops	Pellet	4	Boil	60 min	14.13	66.7%
0.50 oz	Liberty0.5 oz Liberty Hops	Pellet	4	Boil	1 min	0.3	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Liberty (Pellet)		14.43	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5 gal	Strike	--	149 °F	90 min
4 gal	Fly Sparge	--	170 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Water Agt	Boil	15 min.
0.50 tsp	Wyeast - Beer Nutrient		Water Agt	Mash	5 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 10.5 oz Temp: 68 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Sea Dog North Conway

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

Notes

This recipe is based on the Classic Beer Styles book by Jamil Zainasheff & John Palmer. I altered the recipe to reflect the Viking grains i purchased as well as the SAF-05 dry yeast.

This reciupe uses fly sparge method, and I purposly did not adjust the water as I had almost RO water at the tap (City of North Conway, NH Public Water)

Post Brewing Note (7/6/2019): The sugar and rice caused a stuck mash. I have added rice hulls to the recipe to help alleviate this issue. I also increased grains from 9.5# ea. to 10#, as is with the sugar from 1.5# to 2#.

Last Updated and Sharing

528

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Brews

Public: Yup, Shared
Last Updated: 2019-07-07 12:07 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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