Get on Top Cream Ale - Beer Recipe - Brewer's Friend

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Get on Top Cream Ale

183 calories 15.3 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 94%
Calories: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday June 29th 2019
1.056
1.009
6.2%
21.3
3.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Brewers Malt 2-Row4 lb Brewers Malt 2-Row 37 1.8 76.9%
0.25 lb Briess - Carapils Malt0.25 lb Carapils Malt 34.5 1.5 4.8%
0.75 lb Flaked Corn0.75 lb Flaked Corn 40 0.5 14.4%
0.20 lb Corn Sugar - Dextrose0.2 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.8%
5.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Lemondrop0.25 oz Lemondrop Hops Pellet 5.2 First Wort 60 min 11.45 25%
0.50 oz Lemondrop0.5 oz Lemondrop Hops Pellet 5.2 Boil 14 min 9.82 50%
0.25 oz Lemondrop0.25 oz Lemondrop Hops Pellet 5.2 Dry Hop 4 days 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 tsp Gypsum Water Agt Mash 1 hr.
0.10 tsp Canning Salt Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 46 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.6 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
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
3.25 gal BIAB Single Infusion/No Sparge Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.89 g | 19.6 qt) 4.38 17.5  
Mash volume with grains (equipment estimates 5.29 g | 21.2 qt) 4.78 19.1  
Grain absorption losses -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.01 g | 16.1 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.8 11.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.8 g | 11.2 qt) 2.5 10  
Total: 4.38 17.5
Equipment Profile Used: System Default
 
Notes

Ferment at 68 for 2 weeks. Dry hop (loose pellets through air lock) added 4 days before bottling.
Fermentation with US-05 in starter began 8 hours after pitch. High Krausen 24-36 hours. Active fermentation (some activity in air lock within 60 seconds) lasted approximately 5 days.
Racked to bottling bucket, primed and bottled. Bottle condition for 2-3 weeks at 68. Yield 21 bottles, approximately 2 gallons. Color into bottle about 2-3 SRM, very blonde, straw-like. Morey was the correct predictor. Taste of beer at bottling is nice and clean, with slight lemon nose. US-05 appears to have worked well at 68 degrees.
2 weeks in bottles at 68, first pour gave nice white foam. Taste was clean with a hint of lemon. Summery. Color ended up very light, around 2-3 SRM (Morey).

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  • Last Updated: 2020-02-18 15:38 UTC
  • Snapshot Created: 2019-06-29 14:36 UTC