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Cream Ale V2

251 calories 22.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.33 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 251 calories (Per 12oz)
Carbs: 22.9 g (Per 12oz)
Created: Friday May 10th 2024
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OG: 1.078 FG: 1.022 ABV: 7.5% IBU: 11

1.076
1.015
8.0%
11.5
4.3
5.4
1.88
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pilsner11 lb Pilsner 37 1.8 68.8%
1.50 lb Briess - Brewers Malt 2-Row1.5 lb Brewers Malt 2-Row $ 1.25 / lb
$ 1.88 		37 1.8 9.4%
3 lb Flaked Corn3 lb Flaked Corn $ 0.00 / lb
$ 0.00 		40 0.5 18.8%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 3.1%
16 lbs / $ 1.88
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops $ 0.00 / oz
$ 0.00 		Pellet 2 Boil 60 min 6.49 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops $ 0.00 / oz
$ 0.00 		Pellet 2 Boil 30 min 4.99 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.75 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 70 75 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 3.33 g | 13.3 qt) 3.58 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.33 29.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.58 38.3
Equipment Profile Used: System Default
 
Notes

completely revamped the malt bill to increase ABV above 8% to recreate the "Basic Coffee" levels by Carton Brewing. Increased pilsner ratio to 2-row, increased flaked corn, and increased acid malt to bring PH to 5.4

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  • Last Updated: 2025-08-20 14:28 UTC