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2019 Cucumber Cream Ale

181 calories 17.5 g 12 oz
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: P. Solomon
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created Tuesday June 6th 2017
1.055
1.012
5.6%
26.1
4.0
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Pale 2-Row8.5 lb Pale 2-Row 37 1.8 81%
1.50 lb Flaked Rice1.5 lb Flaked Rice 40 0.5 14.3%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 4.8%
10.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 First Wort 0 min 17.46 50%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 10 min 7.69 25%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 1 min 0.91 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.3 gal Sparge 152 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 g Gypsum (Calcium Sulfate) Water Agt Mash 1 hr.
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 g Epsom Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
1 oz Gypsum Water Agt Boil 0 min.
3 oz Calcium Chloride (dihydrate) Water Agt Boil 0 min.
0.50 oz Epsom Salt (MgSO4) Water Agt Boil 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
100 % RO water. Total salts: Gypsum 1.7 g. + Epsom 1.8g. + CaCl 4.8g, divided between the mash and rest are added to the brew kettle during sparging.
Mash Chemistry and Brewing Water Calculator
 
Notes

I use two 11g packs of Nottingham =220 billion cells.
This is my MBC with cucumbers added...

Ferment low 60F for 5 days and then increase 2F daily until reaching 68F. At 14 days do a two day rest at 70F.

Cucumber Ale : After 3 weeks total, I "dry cuked" with 3 large cucumbers. Starsan knife and a new cutting board. Peal and cut cucumbers into thin round slices and add to fermentor for 5 days. I also cold crashed to 38 during these 5 days. Made this for a summer pool party everyone really liked this beer. It does have a fairly strong but not over powering cucumber flavor. Light body, easy drinking, and very flavorful beer.

Note: I use uncrushed instant rice added to the crushed grains, in place of the flaked rice.
The brewing salts are divided as indicated then added to the mash and the brew kettle (boil).

Recipe Photos
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  • Last Updated: 2021-05-14 20:00 UTC
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