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CREAMY CREAM ALE

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: RYAN PRICE
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday August 7th 2013
1.051
1.013
5.0%
16.2
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
44 oz American - Pale 6-Row44 oz Pale 6-Row 35 1.8 25%
32 oz Flaked Corn32 oz Flaked Corn 40 0.5 18.2%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 6.8%
88 oz American - Pale 2-Row88 oz Pale 2-Row 37 1.8 50%
176 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Willamette20 g Willamette Hops Leaf/Whole 5.7 Boil 80 min 13.31 76.9%
6 g Willamette6 g Willamette Hops Leaf/Whole 5.7 Boil 30 min 2.91 23.1%
26 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: Based on Final Vol.       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
Mash:
0.75 tsp. CaSO4 (Gypsum)
0.25 tsp. NaCl (Non-Iodized Table Salt)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.4 gal Single Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.4 17.6  
Mash volume with grains 5.28 21.1  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.76 g | 19 qt) 4.73 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Brew a Cream Ale with a creamy mouthfeel and full body. Keep it as clear and clean as possible.
Yeast Starter: Req. 0.6L, but Make 1.1 for extra.
"""BJCP Style 6A"""

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  • Last Updated: 2015-10-10 22:43 UTC