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Cream Ale - Cream Ale
An Authentic Homebrew Recipe - by CBrake
RECIPE INFO
Chad's Cream Ale
Author:
CBrake -
View
Brew Sessions:
0
Source:
Homebrew Recipe
Recipe Type:
All Grain
Efficiency:
76%
Calories:
159
Boil Time:
60 Minutes
Batch Size:
0
Boil Size:
0
Total Grains:
0
Total Hops:
0
IBU/OG:
0.43
OG:
1.049
-
-
-
FG:
1.009
-
-
-
IBUs:
21.26
(tinseth)
-
-
-
IBUs
Color:
2.5
° SRM /
4.93
° EBC
-
-
-
SRM
Alcohol:
5.24
%
-
% -
-
% ABV
print
scale
FERMENTABLES
%
fermentable
ppg
L
usage
fermentable / amount / ppg / l / usage
16.5%
0
Flaked Corn - US
37
1
Mash
Flaked Corn - US
, 0 (16.5%), 37 ppg, 1 L, Mash
11%
0
Flaked Rice - US
32
1
Mash
Flaked Rice - US
, 0 (11%), 32 ppg, 1 L, Mash
47.7%
0
2-Row - US
37
1
Mash
2-Row - US
, 0 (47.7%), 37 ppg, 1 L, Mash
5.7%
0
Carafoam - DE
34
1
Mash
Carafoam - DE
, 0 (5.7%), 34 ppg, 1 L, Mash
19.1%
0
6-Row - US
35
2
Mash
6-Row - US
, 0 (19.1%), 35 ppg, 2 L, Mash
HOPS
variety
type
usage
time
AA
IBUs
hop / amount / usage / time / AA / IBUs
0
Crystal
Pellet
Boil
45 Minutes
4.5
15.74
Crystal
, 0 (Pellet), Boil, 45 Minutes, 4.5, 15.74
0
Liberty
Pellet
Boil
10 Minutes
4
5.53
Liberty
, 0 (Pellet), Boil, 10 Minutes, 4, 5.53
YEAST
yeast
attenuation
yeast / attenuation
Fermentis Safale US-05
81%
Fermentis Safale US-05
, 81%
OTHER INGREDIENTS
amount
unit
name
usage
time
ingredient / amount / name / usage
2
each
Camden
Mash
0 minutes
Camden
, 2 each, Mash, 0 minutes
2
tsp
Yeast nutrient
Boil
15 minutes
Yeast nutrient
, 2 tsp, Boil, 15 minutes
2
each
Whirlfloc
Boil
10 minutes
Whirlfloc
, 2 each, Boil, 10 minutes
1
tsp
Gelatin
Secondary
0 minutes
Gelatin
, 1 tsp, Secondary, 0 minutes
RECIPE INFO
Chad's Cream Ale
Author:
CBrake -
View
Brew Sessions:
0
Source:
Homebrew Recipe
Recipe Type:
All Grain
Efficiency:
76%
Total Grains:
0
Total Hops:
0
Brew Sessions:
0
Boil Time:
60 Minutes
Batch Size:
0
Boil Size:
0
IBU/OG:
0.43
Calories:
159
OG:
1.049
-
-
-
FG:
1.009
-
-
-
IBUs:
21.26
(tinseth)
-
-
-
IBUs
Color:
2.5
° SRM /
4.93
° EBC
-
-
-
SRM
Alcohol:
5.24
%
-
% -
-
% ABV
print
scale
Login
for more options
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