Ozymandius Cream Ale - Beer Recipe - Brewer's Friend

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Ozymandius Cream Ale

143 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris Colby
Calories: 143 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Tuesday November 6th 2018
1.044
1.007
4.8%
16.3
3.1
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Pale 2-Row0.5 lb Pale 2-Row 37 1.8 41.7%
0.50 lb Dry Malt Extract - Light0.5 lb Dry Malt Extract - Light 42 4 41.7%
0.20 lb Cane Sugar0.2 lb Cane Sugar - (late boil kettle addition) 46 0 16.7%
1.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.05 oz Magnum0.05 oz Magnum Hops Pellet 15 Boil at 205 °F 60 min 16.33 100%
0.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 tsp Irish Moss Fining Boil 15 min.
0.05 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 5.25 oz.       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.6 gal Mash In Infusion -- 150 °F 60 min
Leave grain bag in & remove at 170 Temperature -- 170 °F 60 min
0.4 qt Rinse Grains With 170 water over collander Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.22 0.9  
Mash volume with grains 0.26 1  
Grain absorption losses -0.06 -0.3  
Remaining sparge water volume (equipment estimates 2.54 g | 10.2 qt) 1.05 4.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 2.49 g | 9.9 qt) 1 4  
Volume increase from sugar/extract (late additions) 0.01 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 1.27 5.1
Equipment Profile Used: System Default
 
Notes

Make yeast starter two days ahead of brew day.

On brewday, fill brewpot to at least 3.0 gallons.

Stir in some or all of the malt extract — 2.0 lbs. if 3.0 gallons of water in brewpot, 2.5 lbs. if 3.5 gallons or over.

Place crushed grains in a large steeping bag.

Heat wort to 150 °F, then dunk grain bag.

Use a large spoon to break up any clumps.

Add heat to return to 150 °F and hold for 60 minutes.

Heat 2.0 qts. of water to 170 °F in a separate pot.

Swirl the bag around every 5 minutes, to get wort to flow through the mass of grains.

At end of 60 minutes, begin heating wort to a boil. Leave the grain bag in (swirling occasionally) until the temperature reaches 170 °F, then lift out and place in a colander over the brewpot.

Rinse the grains with the 170 °F water, then bring wort to a boil.

Once hot break starts to appear, add hops and begin 60 minute countdown. If hot break is not big and fluffy, add calcium to the boil.

Add Irish moss and yeast nutrients with 15 minutes left in boil.

For last ten minutes of boil, add remaining malt extract (if any) and sugar to the boil. Dissolve in wort to avoid scorching.

Cool wort to 68 °F and transfer to fermenter. Top up to 5.0 gallons and aerate thoroughly.

Pitch yeast sediment from starter and ferment at 68 °F.

(Option for crystal clear beer: Fine with a 0.25 oz. of Polyclar AT (PVPP), dissolved in 2.4 fl. oz. of hot water. Stir into beer after primary fermentation is done. Wait at least 6 hours, then rack clear beer to keg or bottling bucket.)

Bottle with corn sugar or keg and force carbonate to 2.6 volumes of CO2.

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  • Last Updated: 2018-11-06 06:06 UTC