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Cream Ale (Sorghum addition)

168 calories 16.9 g 12 oz
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Keaton Wigg
Hop Utilization: 97%
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created Saturday August 3rd 2019
1.051
1.012
5.2%
13.6
4.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 40%
4 lb United Kingdom - Golden Promise4 lb Golden Promise 37 3 40%
2 lb Briess - LME White Grain Sorghum2 lb LME White Grain Sorghum 34.5 3 20%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 4.1 Boil 60 min 13.58 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13 qt Infusion 149 °F 60 min
20 qt Fly Sparge 170 °F 35 min
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.80 g Gypsum Water Agt Mash 1 hr.
3.28 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.82 psi       Temp: 38 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Milwaukee, WI Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Cream Ale (Sorghum addition)" Cream Ale beer recipe by Keaton Wigg. All Grain, ABV 5.21%, IBU 13.58, SRM 4.24, Fermentables: (Pale 2-Row, Golden Promise, LME White Grain Sorghum) Hops: (Domestic Hallertau) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-10 11:29 UTC
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