Kiwanda Cream Ale Clone Beer Recipe | All Grain Cream Ale by Stvervaag | Brewer's Friend
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Kiwanda Cream Ale Clone

170 calories 15 g 330 ml
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30.6 liters
Post Boil Size: 20.6 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pelican Brewing Co./BYO
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Tuesday April 14th 2020
1.056
1.010
6.1%
14.4
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg American - Pale 2-Row5.4 kg Pale 2-Row 37 1.8 87.4%
480 g American - Carapils (Dextrine Malt)480 g Carapils (Dextrine Malt) 33 1.8 7.8%
300 g Flaked Barley300 g Flaked Barley 32 2.2 4.9%
6,180 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Mount Hood75 g Mount Hood Hops Pellet 4.8 Whirlpool at 100 °C 20 min 14.4 100%
75 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.2 L Infusion -- 66 °C 90 min
18.2 L Sparge -- 77 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2.63 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
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
 
Notes

Backstory:

As Brewmaster Darron Welch explains it, “The reason Kiwanda is a whirlpool-only beer has to do with the early process of developing this beer. Initially, the beer had a more conventional formula, although still heavily weighted towards finishing hops for emphasis on hop aroma character rather than bitterness. Early batches hit the aroma targets but seemed too bitter from sensory work. Since Pelican has used outside lab services almost from the beginning of our operations, I sent samples off and confirmed that the beer was too bitter for the designed target specification.

“Wanting to keep the aromatic presence of the beer intact, I started gradually reducing the base bittering addition and the mid-kettle addition incrementally, getting laboratory feedback all along the way. It got to the point where my adjustments of kettle hops were having basically no impact on perceived or measured bitterness, so I simply abandoned them entirely. Subsequent testing showed that by eliminating all kettle hops and doing only the whirlpool addition, I not only hit the measured IBU specification, but more importantly, I was getting the balance of flavor, aroma, and bitterness that I had imagined when designing the beer in the first place.

“Hops added partway through the boil — 15–30 minutes of boil time — will tend to give more bitterness than might be traditionally expected, and not as much aroma as with a whirlpool addition. Part of it has to do with the overall design of the beer and the formulation.”

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  • Public: Yup, Shared
  • Last Updated: 2020-05-01 17:35 UTC
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