Maine Cream Ale - Beer Recipe - Brewer's Friend

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Maine Cream Ale

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 80 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.9 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Thursday April 17th 2014
1.051
1.013
5.0%
17.5
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.59 lb American - Pale 6-Row4.59 lb Pale 6-Row 35 1.8 25%
3.34 lb Flaked Corn3.34 lb Flaked Corn 40 0.5 18.2%
1.25 lb American - Carapils (Dextrine Malt)1.25 lb Carapils (Dextrine Malt) 33 1.8 6.8%
9.16 lb American - Pale 2-Row9.16 lb Pale 2-Row 37 1.8 49.9%
18.34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33.33 g Willamette33.33 g Willamette Hops Pellet 5.7 Boil 80 min 14.37 76.9%
10 g Willamette10 g Willamette Hops Pellet 5.7 Boil 30 min 3.14 23.1%
43.33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
83.33 g Spruce Tips Herb Boil 15 min.
6.67 lb Wild Maine Blueberries Flavor Primary --
6.67 lb Wild Maine Blueberries Flavor Secondary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 358 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: Based on Final Vol.       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal Single Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.06 gal (48.23 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.06 gal (0.23 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.6 qt/lb 7.34 29.3  
Mash volume with grains 8.8 35.2  
Grain absorption losses -2.29 -9.2  
Remaining sparge water volume (equipment estimates 7.26 g | 29.1 qt) 7.11 28.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.06 g | 48.2 qt) 11.9 47.6  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.44 57.8
Equipment Profile Used: System Default
 
Notes

Using a basic cream ale this will include wild maine blueberries and also spruce tips. To aid in counteracting the acidic blueberries the mash temp has been raised slightly.



Yeast Starter: Req. 0.6L, but Make 1.1 for extra.
"""BJCP Style 6A"""

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  • Last Updated: 2014-06-21 17:25 UTC