2018 - 4/22/2018 - Vanilla Cream Ale - Beer Recipe - Brewer's Friend

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2018 - 4/22/2018 - Vanilla Cream Ale

176 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 10.25 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 11.8 °P (recipe based estimate)
Efficiency: 67% (brew house)
Source: Dr. Sherlock
Calories: 176 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday April 21st 2018
13.2 °P
3.2 °P
5.4%
17.1
4.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 63.6%
3 lb American - White Wheat3 lb White Wheat 40 2.8 13.6%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 9.1%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 4.5%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.5%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.5%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4 Boil 60 min 11.36 42.9%
1 oz Willamette1 oz Willamette Hops Pellet 4 Boil 20 min 4.59 28.6%
1 oz cluster1 oz cluster Hops Pellet 3 Boil 5 min 1.13 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.83 oz pure vanilla extract Flavor Boil 0 min.
1.91 oz pure vanilla extract Flavor Bottling 0 min.
1.91 tsp yeast nutrient Other Boil 15 min.
1.91 each whirlfloc Fining Boil 15 min.
7.65 each Vanilla beans - in 2oz Vodka Other Secondary 0 min.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Arvada Colorado Water - 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 1 16 12 38 49
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.26 gal (49.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.26 gal (1.03 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.88 27.5  
Mash volume with grains 8.64 34.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 8.38 g | 33.5 qt) 7.63 30.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.26 g | 49 qt) 11.5 46  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 10.25 41  
Going into fermentor 10.25 41  
Total: 14.5 58
Equipment Profile Used: System Default
 
Notes

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-








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  • Last Updated: 2018-11-19 23:25 UTC