Coffee Cream Ale - Recipe - BeerSmith Cloud

Coffee Cream Ale (1 ratings)

Brewer: John Black
Batch Size: 6.00 gal	Style: Cream Ale ( 1C)
Boil Size: 7.83 gal	Style Guide: BJCP 2015
Color: 3.3 SRM	Equipment: JB's Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 13.5 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.8° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.009 SG (2.2° P)	Fermentation: Ale, Two Stage
ABV: 5.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.51 gal	Distilled Water	Water	1
2.30 g	Calcium Chloride (Mash 60 min)	Misc	2
0.79 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.79 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
0.39 g	Salt (Mash 60 min)	Misc	5
6 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	6
3 lbs	Pale Malt (6 Row) US (2.0 SRM)	Grain	7
2 lbs	Corn, Flaked (1.3 SRM)	Grain	8
1 lbs	Carafoam (2.0 SRM)	Grain	9
3.61 g	Calcium Chloride (Sparge 60 min)	Misc	10
1.21 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	11
1.21 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
0.55 g	Salt (Sparge 60 min)	Misc	13
1.00 oz	Crystal [3.5%] - Boil 60 min	Hops	14
1.00 tsp	Irish Moss (Boil 15 min)	Misc	15
0.50 oz	Saaz [3.8%] - Boil 15 min	Hops	16
0.50 oz	Saaz [3.8%] - Boil 5 min	Hops	17
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	18
12.00 mg	Coffee Beans (Secondary 7 days)	Misc	19