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Cream ale with no vanilla

Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Monday August 24th 2020

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

15.2

SRM (morey):

3.8

Mash pH

5.4

Cost $

n/a

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Fermentation History

Target 60°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Canadian - Pale 2-Row7 lb Pale 2-Row	36	1.75	70%
1.50 lb	American - Vienna1.5 lb Vienna	35	4	15%
1 lb	Flaked Corn1 lb Flaked Corn	40	0.5	10%
4 oz	Weyermann - Acidulated4 oz Acidulated	27	3.4	2.5%
4 oz	Rice Hulls4 oz Rice Hulls	0	0	2.5%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Willamette0.6 oz Willamette Hops	Pellet	4.5	Boil	60 min	10.74	54.5%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	15 min	4.44	45.5%
1.10 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.10 oz	Willamette (Pellet)		15.18	100%
1.10 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4 gal	Strike	152 °F	152 °F	60 min
3 gal	Sparge	--	168 °F	--
Starting Mash Thickness: 1.35 qt/lb Starting Grain Temp: 149 °F

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
2 ml	Lactic acid	Water Agt	Mash	1 hr.
0.25 g	Salt	Water Agt	Mash	1 hr.
0.50 g	Slaked Lime	Water Agt	Mash	1 hr.

Yeast

Wyeast - Kölsch 2565

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	56 - 70 °F	Starter:	Yes
Fermentation Temp:	60 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 172 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 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
1 L starter
Mash Chemistry and Brewing Water Calculator

Notes

11-1-20 - notes from the last brew. Yeast was a TOTAL fail. I reued my Wy2565. First one, I pitched without a starter. Should be fine... wasn't. Nada. Second, I pitch some with Shaken-not-stirred, and I got a little. Not sure what I did then, but ultimately got down to 1.20 and that was it. TOOOO sweet, bleah.
Lesson: Create a starter.

Pitch at 60 degrees
Leave it there for 1.5 weeks then rise to 65 or 68 for a day or 2 then cold crash and gelatin.
Closed transfer to keg.
2.6 volumes.

Last Updated and Sharing

616

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Brews

Public: Yup, Shared
Last Updated: 2020-10-31 15:49 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Cream ale with no vanilla

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