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DBL (Double Batch Lite)

257 calories 27 carbs
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Frofro
Calories: 257 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created Wednesday May 27th 2015
1.077
1.020
7.46%
25.51
4.42
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
12 lb Canadian - Pale 2-Row12 lb Pale 2-Row 36 1.75 66.7%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 11.1%
4 lb American - Pilsner4 lb Pilsner 37 1.8 22.2%
18 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 21.4 33.3%
0.5 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 4.11 16.7%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 0 min 33.3%
0.5 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 0 min 16.7%
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Add 170 Degrees F water Infusion 154 °F 60 min
5 gal Add 190 Degrees F water Sparge 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 each wirfloc Fining Boil 15 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 318 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Jackson springs water for the 2.5-3 gallon top up.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 10.11 40.5  
Strike water volume at mash thickness of 1.25 qt/lb 5.63 22.5  
Remaining sparge water volume 4.49 18  
Grain absorption losses -2.25 -9  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.61 30.5  
Boil off losses -1.5 -6  
Hops absorption losses -0.11 -0.5  
Amount going into fermentor 6 24  
Total: 10.11 40.5
 
Notes

The idea behind this recipe is to make a concentrated beer, then divide the results of the beer into 2 separate 5 gallon pails and top up with approx 2.5-3 Gallons of water each and then ferment.

It is possible to add 2 different yeasts, 1 per batch.

Results will roughly equal 2 4.5% beers.

Also when chilling bring down to only 85-87 Degrees F as when you add cold water it drops the temps. Updated mar 23 2016

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  • Last Updated: 2016-07-07 19:18 UTC