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Timewaster Cream Ale

152 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 45 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Efficiency: 75% (brew house)
Source: Jeff Thier MS RD
Calories: 152 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Friday September 21st 2012
1.046
1.013
4.3%
21.7
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 80%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 10%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 5%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Cascade0.7 oz Cascade Hops Pellet 7 Boil 45 min 35%
0.30 oz Liberty0.3 oz Liberty Hops Pellet 4 Boil 45 min 15%
0.30 oz Cascade0.3 oz Cascade Hops Pellet 7 Aroma 4 min 15%
0.70 oz Liberty0.7 oz Liberty Hops Pellet 4 Aroma 4 min 35%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Invert Sugar       Amount: 4 oz      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 Tap Water -- -- 155 °F 45 min
4 Tap Water Sparge -- 155 °F --
2 Tap Water Sparge -- 75 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 6.5 26  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Malt mashed for 1 hour 15 minutes in 4 gallons hot water (~155 degF)
Sparged with 1 gallon hot water (~155 degF) and .5 gallons cool tap water (~75 deg F).

Chilled with wort chiller and transferred from kettle to carboy.

Dry yeast added directly to carboy during transfer.

Ferment 7 days then rack into bottles. Using 4 oz sucrose with 8 oz boiling water to provide invert sugar for priming.

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  • Last Updated: 2013-07-31 19:01 UTC
  • Snapshot Created: 2012-09-21 14:40 UTC
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