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Cream Ale final draft

140 calories 11.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 140 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Thursday January 4th 2024
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OG: 1.042 FG: 1.011 ABV: 4.2% IBU: 17

1.043
1.007
4.7%
18.1
2.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.11 lb German - Pilsner4.11 lb Pilsner 38 1.6 42.4%
4.01 lb US - Pale 2-Row4.01 lb Pale 2-Row 37 1.8 41.3%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 10.3%
0.58 lb Corn Sugar - Dextrose0.58 lb Corn Sugar - Dextrose 42 0.5 6%
9.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.67 oz Artisan - Saaz (Czech)0.67 oz Saaz (Czech) Hops Pellet 2.2 Boil 60 min 4.86 20.3%
1.96 oz Artisan - Saaz (Czech)1.96 oz Saaz (Czech) Hops Pellet 2.2 Boil 45 min 12.41 59.4%
0.67 oz Artisan - Saaz (Czech)0.67 oz Saaz (Czech) Hops Pellet 2.2 Boil 5 min 0.79 20.3%
3.30 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 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-
29 7 18 44 68 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.4 gal 131 °F 131 °F 15 min
6.4 gal 150 °F 152 °F 60 min
168 °F 168 °F --
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 4.1 16.4  
Mash volume with grains 4.83 19.3  
Grain absorption losses -1.14 -4.6  
Remaining sparge water volume (equipment estimates 6.61 g | 26.5 qt) 6.24 25  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 9.37 g | 37.5 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 10.34 41.4
Equipment Profile Used: System Default
 
Notes

** Pitch yeast starter at 62 degrees and then rise one degree everyday to 67 degrees.

2/5/2024 - Dropped Na to 18 from 22 due to "just a hint" to salty

1/3/2024 - Corn dropped to 14.8%

11/22/2023 - Corn dropped to 17.4%

9/6/2022- Changed flaked corn from 20.3 to 20 percent to decrease corn flavor.

8/20/22 - Look at using flaked rice and increasing 2-row.

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  • Last Updated: 2025-05-04 13:21 UTC