Tennessee Cream Ale - Beer Recipe - Brewer's Friend

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Tennessee Cream Ale

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mont's BrewHaus
Hop Utilization: 93%
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Tuesday March 29th 2022
1.053
1.012
5.5%
33.3
3.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 6-Row9 lb Pale 6-Row 35 1.8 78.3%
1.50 lb Crisp Malting - Flaked Torrefied Maize1.5 lb Flaked Torrefied Maize 36.8 0.66 13%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 60 min 21.01 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 45 min 6.68 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 30 min 5.59 25%
2 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Mont's BrewHaus - Vonore TN
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
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.12 g | 20.5 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Dough in at 122, protein rest for 20 mins
144 for 20 mins
156 for 20 mins
Mash out at 168
One week primary
One week secondary

Tried once with SD Super Yeast (after numerous ale uses) - not much difference but enjoyed WYEAST 1056 more!

Using California Ale yeast in May 2022 batch. (WLP001)

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  • Last Updated: 2022-05-26 16:47 UTC