Cream Ale Beer Recipe | All Grain Cream Ale by Roberto VV | Brewer's Friend
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Cream Ale

124 calories 10.7 g 330 ml
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Roberto Vazquez Vidal
Hop Utilization: 95%
Calories: 124 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Monday March 16th 2020
1.041
1.007
4.5%
18.2
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg German - Pilsner4.3 kg Pilsner 38 1.6 95%
0.23 kg Belgian Candi Sugar - Clear/Blond (0L)0.227 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 5%
4.53 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Nugget6 g Nugget Hops Pellet 14 Boil 60 min 8.78 31.6%
13 g Nugget13 g Nugget Hops Pellet 14 Boil 15 min 9.44 68.4%
19 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: InvertSugar       Amount: 253.2 g       Temp: 25 °C       CO2 Level: 6 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Cream Ale" Cream Ale beer recipe by Roberto Vazquez Vidal. All Grain, ABV 4.48%, IBU 18.21, SRM 2.64, Fermentables: (Pilsner, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Nugget) Other: (Whirlfloc)
Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-02-18 19:55 UTC
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