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double batch concentrated

303 calories 30.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: paul
Calories: 303 calories (Per 12oz)
Carbs: 30.5 g (Per 12oz)
Created: Monday May 18th 2015
1.091
1.022
9.0%
58.6
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pilsner14 lb Pilsner 37 1.8 72.9%
2.20 lb Flaked Corn2.2 lb Flaked Corn 40 0.5 11.5%
3 lb Canadian - Pale Wheat3 lb Pale Wheat 36 2 15.6%
19.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 40.7 18.2%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 8.34 18.2%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 15 min 4.71 9.1%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 4.33 36.4%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 1 min 0.47 18.2%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
wpg
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
23 7 33 0 53 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Sparge -- 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6 24  
Mash volume with grains 7.54 30.1  
Grain absorption losses -2.4 -9.6  
Remaining sparge water volume (equipment estimates 3.86 g | 15.4 qt) 3.15 12.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.21 g | 28.8 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.15 36.6
Equipment Profile Used: System Default
 
Notes

Mash in with 23L of 166.2 deg F water. Get a temp of 153. mash for 1 hr. sparge and lauter as usual.
Boil per the hop additions. Dump 2.75 gal into each fermenter after cooling. Top each up to 5.5 gal with cool water
aerate and pitch 1 batch with wyeast french saison and the other with wyeast am ale 2.
after 5 days, dry hop the am ale 2 beer with 1 oz of amarillo.
Transfer both beers to corny kegs on day 10 and place in fridge after one week.

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  • Last Updated: 2015-05-18 03:32 UTC