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Throwback Cream ale

207 calories 19.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: voodoo donut
Rating:
5.00 (1 Review)

Calories: 207 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Monday July 17th 2017
1.063
1.013
6.5%
23.2
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Flaked Corn2.5 lb Flaked Corn 40 0.5 21.3%
8.50 lb American - Pale 6-Row8.5 lb Pale 6-Row 35 1.8 72.3%
0.75 lb Cane Sugar0.75 lb Cane Sugar 46 0 6.4%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 60 min 14.54 20%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 8.66 80%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Lager 2035
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.12 32.5  
Mash volume with grains 9 36  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume 6.55 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.12 32.5
Equipment Profile Used: System Default
 
Notes

riff on Drew Beecham's cream ale//
update: That yeast may be (permanently?) unavailable: I still suggest a lager yeast and have had good results with S23 fermented at Lager temps(50-55*), and more recently a nice result with Denny's Favorite 50/ Wyeast 1450.

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  • Last Updated: 2019-03-07 17:35 UTC