Cream Ale - Beer Recipe - Brewer's Friend

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Cream Ale

138 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Monday July 6th 2020
1.042
1.010
4.2%
19.4
2.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Pilsen Malt 2-Row7 lb Pilsen Malt 2-Row 37 1.2 77.8%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 11.1%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Vanguard0.25 oz Vanguard Hops Pellet 5 First Wort 0 min 6.12 12.5%
0.50 oz Vanguard0.5 oz Vanguard Hops Pellet 5 Boil 30 min 8.55 25%
1.25 oz Vanguard1.25 oz Vanguard Hops Pellet 5 Whirlpool at 212 °F 0 min 4.68 62.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.82 psi       Temp: 38 °F       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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.8 qt Strike 164 °F 152 °F 60 min
~1/3 of mash to boil Decoction -- 170 °F --
Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 2.99 12  
Mash volume with grains (equipment estimates 3.67 g | 14.7 qt) 3.71 14.9  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.91 g | 19.6 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Top off amount 0.05 0.2  
Going into fermentor 5 20  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Start fermentation at 58°F for 2 days. Increase temp to 65°F and hold to the end of primary fermentation.

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  • Last Updated: 2020-07-06 17:20 UTC