Creamsicle Ale - Beer Recipe - Brewer's Friend

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Creamsicle Ale

149 calories 15.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Thursday February 16th 2023
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OG: 1.043 FG: 1.009 ABV: 4.5% IBU: 15

1.045
1.012
4.3%
14.2
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb US - Pale 2-Row14 lb Pale 2-Row 37 1.8 75.7%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 5.4%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 5.4%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5.4%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 5.4%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Cashmere1 oz Cashmere Hops Pellet 7.2 Boil 60 min 10.38 50%
1 oz Yakima Valley Hops - Cashmere1 oz Cashmere Hops Pellet 7.2 Boil 10 min 3.77 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Bitter Orange Peel Spice Boil 5 min.
2 oz Sweet Orange Peel Spice Boil 5 min.
2 each Vanilla Bean Spice Primary 14 days
1 ml/gal Fermcap Fining Primary 0 min.
1 each Campden Tablet Water Agt Other 0 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
7 gal Infusion -- 153 °F 60 min
7 gal Batch Sparge 168 °F -- 12 min
1 gal Top Off in Kettle while coming up to boil since 7 gal is our max or mashtun can take. Top Off -- -- --
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.6 qt/lb 7 28  
Mash volume with grains 8.4 33.6  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 7.93 g | 31.7 qt) 2.36 9.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 9.36 37.4
Equipment Profile Used: System Default
 
Notes
  • AGP: For orange flavor, we're using a mix of bitter and sweet dry orange peel towards the end of the boil (for something of a medley of orange flavors). I'm also doing 3 oz. of orange peel, rather than the more typical 1 per 5 gal., in part because we want a strong orange flavor and in (possibly larger) part because that's the quantity More Beer sells it in. I'm basing timing, and some of the rest of those choices, on these articles:
    https://kingsofbrewing.com/when-to-add-orange-flavor-to-beer-when-brewing/
    https://learningtohomebrew.com/brewing-with-orange-peel-how-much-when-to-add/

  • AGP: For the vanilla, we've typically done vanilla beans soaked in alcohol for a week or two for past beers, adding beans and booze both to the last week or two of fermentation. This time, I'm leaning instead towards simply tossing them into the fermenter, in the fashion of "dry-hopping", for a mix of ease and slow, gentle extraction of delicate flavors. That plan, and the 2 beans in each fermenter quantity, is based on this article, and I saw similar recommendations for both quantity and plan elsewhere:
    https://learn.kegerator.com/brewing-vanilla-porter/

  • AGP: For the lactose, doing 1 lb. to match our use of it in a recent NEIPA, which puts it squarely in the 5%-10% of grain weight range I'm seeing recommended online.
    https://www.brewersfriend.com/homebrew/recipe/view/933132/neipa-w-lactose
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  • Last Updated: 2023-11-25 23:23 UTC