Cream of Three Crops-V4 - Beer Recipe - Brewer's Friend

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Cream of Three Crops-V4

161 calories 10.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 6.75 gallons (ending kettle volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 88% (ending kettle)
Source: BierMuncher Homebrew Talk
Calories: 161 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
URL: https://www.homebrewtalk.com/forum/threads/cream-of-three-crops-cream-ale.66503/
Created: Thursday April 25th 2019
1.050
1.004
6.1%
14.7
4.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.56 lb United Kingdom - Maris Otter Pale6.56 lb Maris Otter Pale 38 3.75 65.1%
2.16 lb Flaked Corn2.16 lb Flaked Corn 40 0.5 21.4%
0.55 lb Flaked Rice0.55 lb Flaked Rice 40 0.5 5.5%
0.80 lb American - Munich - Light 10L0.8 lb Munich - Light 10L 33 10 7.9%
10.07 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Willamette0.6 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 7.5 50%
0.60 oz Crystal0.6 oz Crystal Hops Leaf/Whole 4.3 Boil 60 min 7.16 50%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 each Wirlfloc Fining Boil 10 min.
 
Yeast
RVA Yeast Labs - RVA 101 Chico Ale
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
67 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 237 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.03 gal Initial infusion Infusion -- 159 °F --
Amylase rest Temperature -- 148 °F 90 min
Mashout Temperature -- 170 °F 20 min
6.05 gal Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 4.28 17.1  
Mash volume with grains 5.09 20.3  
Grain absorption losses -1.26 -5  
Remaining sparge water volume 5.48 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.3 g | 33.2 qt) 8.25 33  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 6.71 g | 26.8 qt) 6.75 27  
Estimated amount in fermentor 6.75 27  
Total: 9.76 39
Equipment Profile Used: System Default
 
Notes

Used 90% attenuation in this batch. Acheived 90% with last batch. Using 1 vial of RVA 101 with NO STARTER (200 G cells) vs. 1 pkg of WLP 001 in a 1L starter in last batch.

Use temperature probe inside fermenter thermowell.

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  • Last Updated: 2019-04-27 22:03 UTC