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HML Cream Ale

167 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday June 4th 2026
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OG: 1.052 FG: 1.010 ABV: 5.6% IBU: 14

1.051
1.011
5.3%
13.6
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
128 oz Briess - Pale Ale Malt 2-Row128 oz Pale Ale Malt 2-Row 36.8 3.5 76.2%
24 oz Flaked Corn24 oz Flaked Corn 40 0.5 14.3%
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 4.8%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 4.8%
168 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.5 Boil 60 min 13.57 100%
1 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30psi       Temp: 40 °F       CO2 Level: 2.65 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
7.5 qt Single Infusion Infusion 154 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.5 34  
Mash volume with grains 9.3 37.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Pretty straight forward. Fermented at 65-66F for three days, then finished up at 67F on the last day. Nottingham is a quick turnaround yeast! Four days of fermentation total.

I always aim to cold crash around 35-36F but my fridge has been acting up lately, so it came in around 39F, which is fine. Crashed in the same fermentor for two days.

Transferred to a corny keg on the night of the 6th day, 30psi @40 degrees for a force carb since I'm serving it soon. Brought it down to 10psi and checked it. Still has some carbonic bite, the CO2 will need another half day to settle into the beer. Should be good by the next day and clearer. Aiming for 2.5-2.6vol. Cheers.

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  • Public: Yup, Shared
  • Last Updated: 2026-06-04 17:38 UTC