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Yeti Ale V3

177 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Byron
Hop Utilization: 85%
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Saturday May 16th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Root Shoot Malting - Genie Pale 2-Row8 lb Genie Pale 2-Row 36 2 76.2%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 9.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 90 min 12.41 16.7%
0.50 oz Yakima Valley Hops - Willamette0.5 oz Willamette Hops Pellet 5 Boil 60 min 9.66 41.7%
0.50 oz Comet0.5 oz Comet Hops Pellet 11 Boil 5 min 4.24 41.7%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
1 g/gal Fermaid K Other Primary 0 min.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.94 gal Strike 164 °F 152 °F 60 min
4.37 gal Sparge 175 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
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 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.8 27.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 4.5 18  
Total: 8.36 33.5
Equipment Profile Used: System Default
 
Notes

This recipe is meant to be brewed twice to achieve a fermentable yield of approx. 9 gallons. More specifically the priming sugar calculation should be doubled when brewing this double brew. Everything else is held constant. The 8.31 gallons after sparging is correct. Calculations for grain loss and transfer loss were calculated into this amount.

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  • Last Updated: 2026-05-16 20:56 UTC