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Cream Ale

158 calories 15.6 g 12 oz
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bryce Grebitus
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created Thursday October 15th 2020
1.048
1.011
4.9%
16.8
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 41.7%
5 lb Pale 2-Row5 lb Pale 2-Row 37 1.8 41.7%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 8.3%
1 lb Honey Malt1 lb Honey Malt 37 25 8.3%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Nugget0.4 oz Nugget Hops Pellet 13.4 Boil 60 min 16.79 13.3%
0.60 oz Nugget0.6 oz Nugget Hops Pellet 13.4 Dry Hop 9 days 20%
2 oz Willamette2 oz Willamette Hops Pellet 4.2 Dry Hop 9 days 66.7%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
9 gal Infusion 146 °F 60 min
Vorlauf 140 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 103 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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 10.52 42.1  
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 6.02 24.1  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 8.77 35.1  
Boil off losses -2.25 -9  
Hops absorption losses -0.02 -0.1  
Amount going into fermentor 6.5 26  
Total: 10.52 42.1
 
Notes

Crash chilled to 55F on day 5 of fermentation, prior to dry hop
Held at 55F for 7 days
Crash Chill to 35F for two days prior to bottling

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  • Last Updated: 2020-10-15 04:24 UTC