Vanilla Cream Ale - Beer Recipe - Brewer's Friend

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Vanilla Cream Ale

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Judy
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday April 7th 2024
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Vanilla Coffee Cream Ale

by AVE_Rage

OG: 1.050 FG: 1.010 ABV: 5.3% IBU: 20

1.057
1.011
6.1%
19.6
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,500 g Simpsons - Finest Pale Ale Golden Promise3500 g Finest Pale Ale Golden Promise 37 2.4 63.6%
1,200 g Crisp Malting - Extra Pale Malt1200 g Extra Pale Malt 38 1.9 21.8%
200 g Flaked Corn200 g Flaked Corn 40 0.5 3.6%
200 g Flaked Barley200 g Flaked Barley 32 2.2 3.6%
200 g Crisp Malting - Caramalt200 g Caramalt 37 12 3.6%
200 g United Kingdom - Dextrine Malt200 g Dextrine Malt 33 1.8 3.6%
5,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops Pellet 5.9 Boil 60 min 11.6 33.3%
15 g Cascade15 g Cascade Hops Pellet 5.9 Boil 20 min 7.03 33.3%
15 g Saaz15 g Saaz Hops Pellet 2.5 Boil 5 min 0.98 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Vanilla extract Spice Whirlpool 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp Yeast Nutrient Other Whirlpool 0 min.
340 g Treacle Other Whirlpool 0 min.
2 each Vanilla Bean Spice Secondary 6 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.3 21.2  
Mash volume with grains 6.27 25.1  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 3.52 g | 14.1 qt) 3.96 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.27 37.1
Equipment Profile Used: System Default
 
Notes

Strike water 64 C added grain and stirred at 30 min for 60 min boil
Sparge water (78 C) measured 10 litre and dumped in over colander and strained for 20 mins (total 26 litre)
Brought to the boil 100 C (added 6 drops of Foam Axe while bringing to the boil)
Added first addition of hops at boil
Boiled with the lid off down to approx 23 litre
Place immersion chiller in wort last 20 mins of boil
Add Whirlfloc and yeast nutrient 10 mins left of boil
Turned pump on and whirl pool for 10 mins
Add treacle and stir in during whirlpool
Turned chiller on during rest of 20 mins
Add vanilla essence before transfer to carboy

During secondary added 2 vanilla beans soaked in vodka

Used treacle instead of honey. Added during whirlpool and stirred in to not scorch.

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  • Last Updated: 2024-11-12 15:24 UTC