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Cream Ale 2

Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Daniel Langmaid
Calories: 176 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)

Created: Friday June 3rd 2016

Original Gravity:

1.054

Final Gravity:

1.008

ABV (standard):

6.1%

IBU (tinseth):

16.7

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	44.9%
6 lb	American - Pale 6-Row6 lb Pale 6-Row	35	1.8	30%
2.75 lb	Flaked Corn2.75 lb Flaked Corn	40	0.5	13.7%
0.90 lb	Corn Sugar - Dextrose0.9 lb Corn Sugar - Dextrose - (late boil kettle addition)	46	0.5	4.5%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	1.9%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	5%
20.02 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.40 oz	Magnum0.4 oz Magnum Hops	Leaf/Whole	15	Boil	60 min	10.19	16.7%
1 oz	Centennial1 oz Centennial Hops	Leaf/Whole	10.5	Boil	10 min	6.47	41.7%
1 oz	Centennial1 oz Centennial Hops	Leaf/Whole	10.5	Boil	0 min		41.7%
2.40 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.40 oz	Magnum (Leaf/Whole)	10.19	16.7%
2 oz	Centennial (Leaf/Whole)	6.47	83.4%
2.40 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
30 qt	Infusion	--	150 °F	75 min
34 qt	Fly Sparge	--	168 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	whirfloc	Other	Boil	10 min.
1 tsp	yeast nutrient	Other	Boil	10 min.
1 each	clarity ferm	Other	Primary	--

Yeast

White Labs - Cream Ale Yeast Blend WLP080

Amount:	1 Each	Cost:
Attenuation (custom):	83%	Flocculation:	Medium
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 555 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Bru'n Water Yellow Balanced

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
59	5	6	60	70	0
I accidentally used the profile from a Golden Strong but generally they should have been about the same.
Mash Chemistry and Brewing Water Calculator

Notes

Brewed 6/15/16. Strike temp was 17F above mash temp and I had to cool it a couple degrees. Had to cut the sparge about a gal short because we hit 2 brix. In kettle efficiency was about 86% (1.042) which puts it right on target. Cooled the wort down to about 64F. Ended up with about 10gal in the fermenters including the 2 liter starter. Efficiency was very high at 93% and way too strong of a beer (addition of corn sugar helped). We diluted the the beer down with about a gallon to 11 gal and the gravity balanced out a bit. The brewhouse efficiency reflects this and it leveled out to 84%.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-07-01 01:32 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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