Vanilla Caramel Cream (Circa 2009) - Beer Recipe - Brewer's Friend

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Vanilla Caramel Cream (Circa 2009)

202 calories 20.7 g 12 oz
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Beer Stats
Method: Extract
Style: Cream Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Dan Stark
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Thursday May 29th 2014
1.061
1.015
6.1%
17.5
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Liquid Malt Extract - Extra Light7 lb Liquid Malt Extract - Extra Light 37 2.5 38.4%
7 lb Dry Malt Extract - Wheat7 lb Dry Malt Extract - Wheat 42 3 38.4%
4 oz Lactose (Milk Sugar)4 oz Lactose (Milk Sugar) 41 1 1.4%
14.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
3 lb American - Caramel / Crystal 60L3 lb Caramel / Crystal 60L 34 60 16.4%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 13.44 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 20 min 4.07 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Vanilla Extract Flavor Bottling --
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 11.01 g | 44 qt) 11.86 47.4  
Mash volume with grains (equipment estimates 11.01 g | 44 qt) 12.18 48.7  
Grain absorption losses (steeping) -0.5 -2  
Volume increase from sugar/extract (early additions) 1.14 4.6  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 10 40  
Going into fermentor 10 40  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 11.86 47.4
Equipment Profile Used: System Default
 
Notes

(Notes from my Original Recipe, man has my knowledge grown since this first batch!)

I like to add the Lactose in the last 15 minutes of the boil. I've switched from adding the Vanilla to the boil to adding it into the primary Fermenter, in English, I retain a lot of the taste of Vanilla that from when I was adding to the boil. This should have a decent balance.

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  • Last Updated: 2014-05-29 04:58 UTC