Horchata Cream Ale 17Gallons - Beer Recipe - Brewer's Friend

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Horchata Cream Ale 17Gallons

196 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 19 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Me
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Sunday April 30th 2017
1.059
1.017
5.6%
14.0
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.50 lb US - Pale 2-Row17.5 lb Pale 2-Row 37 1.8 50%
9 lb Flaked Rice9 lb Flaked Rice 40 0.5 25.7%
3 lb American - Carapils (Dextrine Malt)3 lb Carapils (Dextrine Malt) 33 1.8 8.6%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 8.6%
40 oz Lactose (Milk Sugar)40 oz Lactose (Milk Sugar) 41 1 7.1%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Domestic Hallertau3 oz Domestic Hallertau Hops Pellet 3.9 First Wort 0 min 14.01 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Cinnamon sticks Spice Boil 10 min.
3 each cinnamon stick Spice Secondary 10 days
12 oz VAnilla Beans Spice Secondary 10 days
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
3.09 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 327 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
10 grams gypsum
22 grams Cakcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Strike Temp 160 Decoction -- 152 °F 60 min
15.5 gal Water temp 170 Fly Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.61 gal (74.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.61 gal (26.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.41 gal (65.65 qt). Suggest reducing strike water volume to 9.4 gal (37.6 qt) and adding 4.41 gal (17.65 qt) sparge/top-off. 13.81 55.3  
Strike water volume at mash thickness of 1.7 qt/lb 13.81 55.3  
Mash volume with grains 16.41 65.7  
Grain absorption losses -4.06 -16.3  
Remaining sparge water volume (equipment estimates 8.92 g | 35.7 qt) 9.3 37.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.2 0.8  
Pre boil volume (equipment estimates 18.61 g | 74.5 qt) 19 76  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 17 68  
Going into fermentor 17 68  
Total: 23.12 92.5
Equipment Profile Used: System Default
 
Notes

9 Habenero peppers in vodka for 2 weeks. Added about 1/4 of the vodka in the keg. Would do less next time.

4 vanilla bean in vodka add to secondary for 7 days at least

add lactose in the last 10 minutes in the boil.
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  • Last Updated: 2021-10-30 17:14 UTC