011 - Cream Ale Beer Recipe | BIAB Cream Ale by gelatin | Brewer's Friend
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011 - Cream Ale

164 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Thursday January 3rd 2013
1.050
1.011
5.2%
25.0
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 76.9%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 15.4%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 7.7%
6.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.67 oz Willamette0.67 oz Willamette Hops Pellet 4.7 Boil 60 min 19.96 54.3%
2.67 g Liberty2.67 g Liberty Hops Pellet 3.9 Boil 30 min 1.79 7.6%
6.67 g Liberty6.67 g Liberty Hops Pellet 3.9 Boil 10 min 2.11 19.1%
6.67 g Liberty6.67 g Liberty Hops Pellet 3.9 Boil 5 min 1.16 19.1%
35 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.3 qt Infusion -- 154 °F 90 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.67 each Whirlfloc Fining Boil 10 min.
0.67 each Gelatin Fining Secondary --
0.67 g Calcium Chloride Water Agt Mash --
0.33 tsp Lactic Acid Water Agt Mash --
0.33 g Sodium Chloride Water Agt Mash --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pale / Light Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 60 110 10 165
Mash Chemistry and Brewing Water Calculator
"011 - Cream Ale" Cream Ale beer recipe by gelatin. BIAB, ABV 5.15%, IBU 25.02, SRM 3.5, Fermentables: (Pale 2-Row, Flaked Corn, Carapils (Dextrine Malt)) Hops: (Willamette, Liberty) Other: (Whirlfloc, Gelatin, Calcium Chloride, Lactic Acid, Sodium Chloride)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-19 23:02 UTC
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