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Cream Ale

170 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.93 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Ben Man
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Thursday May 7th 2026
1.052
1.010
5.5%
20.1
3.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Rahr - Standard 6-Row6 lb Standard 6-Row 36.3 2.3 55.2%
3 lb Briess - Brewers Malt 2-Row3 lb Brewers Malt 2-Row 37 1.8 27.6%
1.50 lb Crisp Malting - Flaked Torrefied Maize1.5 lb Flaked Torrefied Maize 36.8 0.66 13.8%
6 oz Invert Sugar Syrup6 oz Invert Sugar Syrup - (late boil kettle addition) 36 1 3.4%
10.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Chinook0.6 oz Chinook Hops Pellet 6 Boil 60 min 13.97 37.5%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.5 Boil 40 min 6.08 62.5%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
5 g Irish Moss Fining Boil 15 min.
2.60 g Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 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 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.9 qt -- 122 °F 20 min
-- 147 °F 40 min
-- 154 °F 20 min
-- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.09 g | 32.4 qt) 7.49 30  
Mash volume with grains (equipment estimates 8.93 g | 35.7 qt) 8.33 33.3  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 5.93 23.7  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.4 g | 21.6 qt) 5 20  
Total: 7.49 30
Equipment Profile Used: System Default
 
Notes

Boil for 60 minutes, cool to 58-62°F (14-17°C), and pitch yeast. Transfer to secondary after 5 to 7 days. After flocculation is complete, bottle with corn sugar, gyle, or add CO₂ to 2 volumes.

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  • Public: Yup, Shared
  • Last Updated: 2026-05-23 14:38 UTC