Brewer's Friend

Print

Cream Ale

269 calories 24.7 g 0.5 L
brewer logo
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 300 liters (fermentor volume)
Pre Boil Size: 300 liters
Post Boil Size: 300 liters
Pre Boil Gravity: 14.3 °P (recipe based estimate)
Post Boil Gravity: 14.3 °P (recipe based estimate)
Efficiency: 82% (brew house)
Source: Jamie Morris
Calories: 269 calories (Per 0.5L)
Carbs: 24.7 g (Per 0.5L)
Created: Thursday July 2nd 2026
14.3 °P
2.9 °P
6.1%
37.0
3.0
5.5
237.98
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Bestmalz - BEST Acidulated2 kg BEST Acidulated $ 3.00 / kg
$ 6.00 		35.9 2.81 2.9%
3 kg Great Western - DextraPils3 kg DextraPils $ 2.35 / kg
$ 7.05 		34.5 1.5 4.3%
46 kg Canada Malting - SUPERIOR PILSEN MALT46 kg SUPERIOR PILSEN MALT $ 1.91 / kg
$ 87.86 		37.2 1.5 66.7%
18 kg US - Flaked Maize18 kg Flaked Maize 37 1 26.1%
69 kg / $ 100.91
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
85 g Chinook85 g Chinook Hops $ 31.79 / kg
$ 2.70 		Pellet 13 Boil 60 min 8.68 6.3%
285 g Chinook285 g Chinook Hops $ 31.79 / kg
$ 9.06 		Pellet 13 Boil 30 min 22.37 21.3%
285 g mittelfruh285 g mittelfruh Hops $ 37.18 / kg
$ 10.60 		Pellet 4 Boil 10 min 3.25 21.3%
400 g mittelfruh400 g mittelfruh Hops $ 37.18 / kg
$ 14.87 		Pellet 4 Whirlpool 0 min 2.67 29.9%
285 g mittelfruh285 g mittelfruh Hops $ 37.18 / kg
$ 10.60 		Pellet 4 Dry Hop at 20 °C 7 days 21.3%
1,340 g / $ 47.83
 
Other Ingredients
Amount Name Cost Type Use Time
150 g ALDC $ 260.00 / kg
$ 39.00 		Fining Primary 0 min.
12 g ANTIFOAM Fining Primary 0 min.
6 g Calcium Chloride (anhydrous) $ 6.56 / kg
$ 0.04 		Water Agt Mash 0 min.
6 g Gypsum $ 1.92 / kg
$ 0.01 		Water Agt Mash 0 min.
1 each Whirlfloc $ 49.36 / kg
$ 49.36 		Fining Boil 10 min.
5 g Yeast Nutrient $ 136.30 / kg
$ 0.68 		Other Boil 10 min.
$ 89.09
 
Yeast
WHC Lab - BOND
Amount:
1 Grams
Cost:
$ 0.15 / g
$ 0.15
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 3223 B cells required
$ 0.15 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 9 14 37.8 36.3 0.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
200 L Infusion -- 65 °C 60 min
125 L Sparge -- 70 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 311.83 L. Suggest reducing initial water volume to 45.4 L and adding 266.43 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 297.39 L 251.9
Strike water volume at mash thickness of 3.7 L/kg 251.9
Mash volume with grains (equipment estimates 295.4 L) 297.4
Grain absorption losses -69
Remaining sparge water volume (equipment estimates 129.9 L) 118.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 311.8 L) 300
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -3.3
Post boil Volume 300
Hops absorption losses (whirlpool, hop stand) -2
Top off amount 2
Going into fermentor 300
Total: 369.9  
Equipment Profile Used: System Default
 
Notes

Mill the malt, then mix in the flaked corn.
Mash at 149°F (65°C) for 1 hour, then raise the temperature to 168°F (69°C) and mash out. Lauter and sparge to get about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate.
Boil for 90 minutes, adding hops according to the schedule, then whirlpool for 10 minutes.
Chill the wort to 68°F (20°C), aerate well, and pitch the yeast. Ferment for 7–10 days at 68–70°F (20–21°C), then add dry hops for another 4–7 days.
When fermentation is complete, crash and lager for 1–2 weeks, then package and carbonate to about 2.5 volumes.

Last Updated and Sharing
 
27
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-07-05 20:21 UTC