Dark Cream Ale - Beer Recipe - Brewer's Friend

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Dark Cream Ale

143 calories 12.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Monday February 11th 2019
1.044
1.008
4.7%
20.2
8.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb American - Pale 6-Row2.75 lb Pale 6-Row 35 1.8 68.8%
1.13 lb Flaked Corn1.125 lb Flaked Corn 40 0.5 28.1%
0.06 lb American - Chocolate0.0625 lb Chocolate 29 350 1.6%
0.06 lb American - Caramel / Crystal 60L0.0625 lb Caramel / Crystal 60L 34 60 1.6%
4 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 60 min 14.61 66.7%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 30 min 5.61 33.3%
0.75 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: PRIMING SUGAR       Amount: 2.5 OUNCES      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Our water is very hard and alkaline. I use a mixture of R.O. and tap water to bring things into a balance.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt Temperature -- 152 °F 90 min
6 qt Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 1.75 7  
Mash volume with grains 2.07 8.3  
Grain absorption losses -0.5 -2  
Remaining sparge water volume (equipment estimates 3.03 g | 12.1 qt) 1.75 7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.03 g | 16.1 qt) 2.75 11  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 3.5 14
Equipment Profile Used: System Default
 
Notes

Mash in 6 quarts of water at 152. Sparge with 1 1/2 gallons of 170 degrees water, bring to a boil. Boil volume should be 2 3/4 gallons, add water if needed. Boil for 1 hour, add hops per schedule. Cool, transfer to fermenter, top off water to 2 1/2 gallon total, measure O.G., pitch yeast, ferment for 1 week at 65-70 degrees. I used 1 gallon of tap water, the balance of water was distilled water. I am shocked how US05 yeast really worked on this one, fermenting was complete in less than 3 days and the F.G. was lower than expected @ 1.006.

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  • Last Updated: 2019-02-12 01:31 UTC