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Cream Ale

154 calories 14.7 g 12 oz
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Daniel Langmaid
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created Thursday September 26th 2013
Amount Fermentable Cost PPG °L Bill %
4.75 lb American - Pale 2-Row4.75 lb Pale 2-Row 37 1.8 43.2%
3 lb American - Pale 6-Row3 lb Pale 6-Row 35 1.8 27.3%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 13.6%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 4.5%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 9.1%
11 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Chinook0.25 oz Chinook Hops Pellet 11.4 Boil 60 min 11.28 21.7%
0.40 oz Centennial0.4 oz Centennial Hops Pellet 10.5 Boil 15 min 8.25 34.8%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10.5 Boil 0 min 43.5%
1.15 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
21 qt Infusion 150 °F 75 min
22 qt Fly Sparge 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Other Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
1 each clarity ferm Other Primary 0 min.
White Labs - Cream Ale Yeast Blend WLP080
1 Each
Attenuation (custom):
Optimum Temp:
65 - 70 °F
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 254 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

Brewed 3/23/14. Hit 150F with a about 1 pound of re-circulation. Little stuck when recircing so I cleared it by back blowing into a tube. I actually forgot to make the water profile and accidentally used the golden strong one. Seems to be about right for this beer as well though. The pH reading was 5.1 which is a little low. Not sure if that is the actual reading or if it's because my probe is going bad. Into kettle efficiency was 89%. I stopped the sparge at about 8gal and about 2.5 (1.010) brix to avoid extracting tannins. Also topped of with a quart of regular water to bring to boil to 8.25gal. Got 5.75 gallons on the nose. Hit my expected OG very well too. 3/14 I chilled it down a lot last night and apparently too much because this morning it was sitting at about 59F. Will let it ramp up throughout the day to hopefully about 65-68F. By the evening it has drifted up to about 63F. 3/25 temp had drifted up to 67F by the morning so cooled it down to about 65F. Crept up to about 68F by evening so I chilled it down to 65F. 3/26 the temp was still about 65F in the morning but had crept up to about 66/67F by evening. 4/6/14 took a gravity reading and biofined with 2 tbsp. Kegged 4/10/14.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2014-04-11 05:48 UTC
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