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Cream Ale (10 gallon)

Method: All Grain
Style: Cream Ale
Boil Time: 70 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)

Created: Saturday August 7th 2021

Original Gravity:

1.050

Final Gravity:

1.010

ABV (standard):

5.2%

IBU (tinseth):

20.6

SRM (morey):

4.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	German - Floor-Malted Bohemian Pilsner12 lb Floor-Malted Bohemian Pilsner	38	1.8	61.5%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	42	0.5	5.1%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	5.1%
0.75 lb	Great Western - American Munich0.75 lb American Munich	35.4	7.94	3.8%
1.75 lb	Bestmalz - BEST Vienna1.75 lb BEST Vienna	37	3.8	9%
1 lb	Canada Malting - WHITE WHEAT MALT1 lb WHITE WHEAT MALT	38.1	3.5	5.1%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	7.7%
0.50 lb	Weyermann - Carafoam0.5 lb Carafoam	34.5	2.2	2.6%
19.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Crystal2 oz Crystal Hops	Pellet	3	Boil	60 min	11.99	51.3%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.2	Boil	10 min	3.04	25.6%
0.50 oz	Charles Faram - NZ Pacific Jade0.5 oz NZ Pacific Jade Hops	Pellet	13	Boil	10 min	4.71	12.8%
0.40 oz	Lemondrop0.4 oz Lemondrop Hops	Pellet	5.6	Boil	5 min	0.89	10.3%
3.90 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Crystal (Pellet)	11.99	51.3%
1 oz	Willamette (Pellet)	3.04	25.6%
0.50 oz	Charles Faram - NZ Pacific Jade (Pellet)	4.71	12.8%
0.40 oz	Lemondrop (Pellet)	0.89	10.3%
3.90 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	150 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Vanilla Bean		Spice	Secondary	2 days
20 ml	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 164 B cells required

Wyeast - California Lager 2112

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	High
Optimum Temp:	58 - 68 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 164 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.25 psi Temp: 38 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Eugene, Oregon, USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
soft water. Aim for mash pH of 5.2-5.3 mash cooler (150 degF) 6 weeks of conditioning dex used at boil and secondary (up to 25%)
Mash Chemistry and Brewing Water Calculator

Notes

could also substitute wyeast 1007 (German) for Wyeast 2565 (Kolsch)

if it tastes metallic, reduce carbonation
needs cast conditioning (6 weeks)

Wyeast 1007 (Primary), Wyeast 2112 (Secondary)

other potential ingredients/adjuncts:

almonds (charred)
acorn flour (in mash)
lemon zest
Bay leaf

Last Updated and Sharing

630

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Brews

Public: Yup, Shared
Last Updated: 2022-02-17 04:14 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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