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X - Cream Ale - 38

0
  • 14.5
    Gravity BLG
  • 24
    IBU
  • 6 %
    ABV
  • 3.7
    SRM
  • All Grain
    Type
  • Cream Ale
    Style
  • WooT
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 16 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
62 C 50 min
68 C 40 min
1 C 75 min
100 C 70 min

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Fermentables

14.5 BLG
6% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 54.5% 80 % 5
Grain Strzegom Wiedeński 0.5 kg 9.1% 79 % 10
Grain Weyermann - Carapils 0.5 kg 9.1% 78 % 4
Adjunct Ryż 1 kg 18.2% --- % ---
Adjunct Płatki kukurydziane 0.5 kg 9.1% --- % ---
Sum 5.5 kg

Hops

24 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 10 g 50 min 13.5 %
Boil Saaz (Czech Republic) 10 g 50 min 4.5 %
Boil Lublin (Lubelski) 20 g 30 min 4 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1450 Ale Slant 1000 ml ---

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