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Summertime blue's

Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.95 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: raiderrob67
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Tuesday April 19th 2016

Original Gravity:

1.051

Final Gravity:

1.014

ABV (standard):

4.8%

IBU (tinseth):

18.9

SRM (morey):

2.8

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	American - Pale 6-Row6 lb Pale 6-Row	35	1.8	70.6%
2 lb	Flaked Corn2 lb Flaked Corn	40	0.5	23.5%
0.50 lb	Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	5.9%
8.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Willamette1 oz Willamette Hops		Pellet	4.5	Boil	60 min	18.88	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Willamette (Pellet)		18.88	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal	Sac-rest	Infusion	152 °F	148 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	15 min.
8 g	Fermaid-k	Water Agt	Boil	15 min.
6 lb	Blueberry's	Water Agt	Secondary	7 days

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 119 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Redding

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Original starting gravity was 1.046, finished with a FG of 1.011. sample tasted. was very crisp, clean and surprisingly dry finish for the gravity being higher than expected.

Used 1/2 pint of US-05 yeast from "The American Cream ale" and made a 1.5 liter starter with it on brew day about 5 hour's before pitching. took off in about 4 hour's and finished in 3 day's. fermented at 65 F for 5 day's then raised temp to 71 F for 10 day's, brought down to 60 F the next 4 day's.

Last Updated and Sharing

1,166

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Brews

Public: Yup, Shared
Last Updated: 2020-05-02 22:59 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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