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Mongrelized Cremation--Cream Ale

181 calories 18 carbs
Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mongelized
Calories: 181 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Wednesday December 12th 2018
1.055
1.012
5.69%
19.24
3.63
5.2
 
Brew Log History

Target 70°F
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Fermentables
Amount Fermentable PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 45.5%
5 lb Grits5 lb Grits 37 1 45.5%
8 oz Rolled Oats8 oz Rolled Oats 33 2.2 4.5%
8 oz American - Caramel / Crystal 10L8 oz Caramel / Crystal 10L 35 10 4.5%
11 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
9 g Azacca9 g Azacca Hops Pellet 15 Boil at 204 °F 5 min 3.48 15%
14 g Cascade14 g Cascade Hops Pellet 7 Boil at 204 °F 10 min 4.6 23.3%
14 g Centennial14 g Centennial Hops Pellet 10 Boil at 203 °F 5 min 3.61 23.3%
9 g Newport9 g Newport Hops Pellet 15.5 Boil at 202 °F 5 min 3.6 15%
14 g Ahtanum14 g Ahtanum Hops Pellet 6 Boil at 204 °F 10 min 3.94 23.3%
 
Mash Guidelines
Amount Description Type Temp Time
12 qt Cereal Mash/ Enzyme Rest/155: 5-pounds grits + 12-ounces 2-row. Decoction 158 °F 5 min
qt Cereal: 30-minute--light--boil. Decoction 204 °F 30 min
20 qt Beta/147: Raise temperature by adding cereal mash. Infusion 150 °F 60 min
qt Alpha/157 Infusion 160 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
1 tsp Chalk Water Agt Mash 2 hr.
0.5 tsp Calcium Chloride Water Agt Mash 2 hr.
0.5 tsp Epsom Salt Water Agt Mash 2 hr.
1 tsp Gypsum Water Agt Mash 2 hr.
0.5 tsp Table Salt Water Agt Mash 2 hr.
0.5 tsp Magnesium Chloride Water Agt Mash 2 hr.
1 tsp Baking Soda Water Agt Mash 2 hr.
18.12 g Citric acid Water Agt Mash 2 hr.
2 tbsp Amylase Enzyme Water Agt Mash 2 hr.
0.5 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 353 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Denver, CO--tap water.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

12/30/2018--1.054 starter--pitched at 2345. Minus 62 billion cells for the next starter--should leave 440 billion cells to pitch into this ale. I might start pulling from each starter and storing instead of washing. Actually, I'll try both--I'll store a cup from the second starter and wash the yeast from the cream ale.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-12-31 08:06 UTC
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