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Cream Ale 2026

166 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.55 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Dirk L Pletcher
Hop Utilization: 97%
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Saturday January 3rd 2026
1.051
1.009
5.5%
15.7
3.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Barke Pilsner Malt4 kg Barke Pilsner Malt 37.03 1.75 81.8%
0.45 kg Flaked Corn0.45 kg Flaked Corn 40 0.5 9.2%
0.22 kg Briess - Carapils Malt0.22 kg Carapils Malt 34.5 1.5 4.5%
0.22 kg Flaked Barley0.22 kg Flaked Barley 32 2.2 4.5%
4.89 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Liberty35 g Liberty Hops Pellet 3.7 Boil 90 min 15.29 58.3%
25 g Liberty25 g Liberty Hops Pellet 3.7 Boil 1 min 0.44 41.7%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4.50 g Citric acid Water Agt Mash 1 hr.
0.17 ml fermcap s Water Agt Boil 95 min.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
1 tsp Irish Moss Fining Boil 3 min.
2 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 197.8 g       Temp: 23 °C       CO2 Level: 2.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.56 L Strike 68 °C 67 °C 90 min
13.391 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 19.6
Mash volume with grains 22.8
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 18.1 L) 14.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 28.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Mash water boiled before use to reduce oxygen level.

Add 5 drops Fermcap S prior to boil to prevent boil over

Carbonate with corn sugar, 198 grams for 13 days or until pressure is attained using spunding valve set to 35 psi

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2026-02-09 17:40 UTC