Labrewdor's Umbrella - Nude Brewed Vanilla Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Labrewdor's Umbrella - Nude Brewed Vanilla Ale

8567 calories 764.4 g 19 L
brewer logo
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 21.8 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Labrewdor's Umbrella
Calories: 8567 calories (Per 19L)
Carbs: 764.4 g (Per 19L)
Created: Saturday August 20th 2022
1.049
1.009
5.2%
16.8
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Pale Ale2 kg Pale Ale 39 2.3 41.5%
1 kg Weyermann - Pale Wheat1 kg Pale Wheat 36 2 20.7%
0.50 kg Weyermann - Barke Pilsner Malt0.5 kg Barke Pilsner Malt 37.03 1.75 10.4%
250 g Flaked Corn250 g Flaked Corn 40 0.5 5.2%
200 g Crisp Malting - Crystal 150200 g Crystal 150 31.52 64.27 4.1%
250 g Weyermann - Carapils250 g Carapils 34.5 2.1 5.2%
125 g Flaked Barley125 g Flaked Barley 32 2.2 2.6%
500 g Honey500 g Honey - (late boil kettle addition) 35 2 10.4%
4,825 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cascade10 g Cascade Hops Pellet 6.2 Boil 60 min 8 26.3%
14 g Cascade14 g Cascade Hops Pellet 7 Boil 20 min 7.66 36.8%
14 g Saaz14 g Saaz Hops Pellet 3 Boil 5 min 1.08 36.8%
38 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 ml pure vanilla extract Flavor Boil 0 min.
0.25 ml pure vanilla extract Flavor Bottling 0 min.
1 tsp yeast nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
4 each Vanilla beans - in 2oz Vodka Other Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 20 °C       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L rest at 150 Infusion -- 76 °C 75 min
6 L stir and rest at 165 - mashout Infusion -- 100 °C 15 min
17 L to volume-7.5 gal. Batch Sparge -- 77 °C 45 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.1
Mash volume with grains 17.8
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 18.6 L) 21.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 28.8 L) 32
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21.8 L) 28
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28 L) 21.8
Total: 36.9  
Equipment Profile Used: System Default
 
Notes


Original comments from inspiring source:

1600 ml. starter at 1.04

Ferment at 58 to 60 degrees with
Wyeast 2565,62 to 64 degrees with WLP 029
or 65 to 67 degrees with US-05

attenuation better than expected
finished at 1.011 about 5.3 ABV

carbonate 3 weeks at 68-70 degrees
cold condition 1 week in fridge
frothy head,nice lacing

tasty summer beer,easy drinking.
A great beer for the female in your life.

Ive made this brew 7 times now,and it is a mainstay for my woman.Ive used US-05
WLP 029 and WYEAST 2565 all with great
results.Used Williamette in place of
saaz and prefer it.Last batch came out
at 6.0 ABV with a modification to my fly sparge setup.Grain bill holds at 11 lbs.

Last batch was with WLP 029,I think Wyeast 2565 was the best of the 3 yeast types that I have used. (just me and swmbos thoughts).<br /> <br /> Made batch #8 with US-05 on 4-19-13<br /> used 4 Madagascar vanilla beans soaked <br /> in vodka for a week and added to secondary<br /> It added a bit more vanilla flavor.Nice addition for added flavor.Will make this<br /> a regular step in future batches,recipe<br /> has not changed but 2565 rules the brew.<br /> <br /> I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.<br /> Bottled on 11-1-2013.The only tweak was <br /> adding 12 oz clover honey at flameout.The<br /> Vanilla beans in secondary are the bomb.<br /> Recipe will not change from here on out.<br /> This batch started at 1.057 and finished at 1.01 - 5.51 ABV.It is exactly where I Want it. SWMBO and my friends love it.I like it alot too but I am more of a stout<br /> porter guy.I hope you like it and have good luck with it if you try it. -enjoy- <br /> <br /> 12-8-2013 Vanilla flavor has mellowed<br /> nicely,lacing lasts till the end of the glass.Very pleased with this batch.

Batch #10 1-23-2015 recipe has not changed
will be bottling in about a week or so.
This brew is our house brew all year,its<br /> one for the ladies.Will be ready for St.<br /> Paddys day.

batch #10 is long gone.Finally retired and will be moving to Florida in 2 weeks.I will update next batch when I brew in in the heat for the first time,Goodbye Chicago.I hope you enjoy the recipe.-Will be back to brewing soon.

-Cheers-








Last Updated and Sharing
 
209
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-05-21 21:11 UTC
  • Snapshot Created: 2022-08-20 08:20 UTC
  • Link To Parent Recipe