Vanilla Cream Ale - Beer Recipe - Brewer's Friend

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Vanilla Cream Ale

146 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 36.7 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Stikks 2-2-12
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Wednesday May 16th 2018
1.048
1.010
4.9%
20.4
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg American - Pale 2-Row2.4 kg Pale 2-Row 37 1.8 44.4%
0.90 kg American - White Wheat0.9 kg White Wheat 40 2.8 16.7%
0.90 kg American - Pale 6-Row0.9 kg Pale 6-Row 35 1.8 16.7%
0.25 kg Flaked Corn0.25 kg Flaked Corn 40 0.5 4.6%
0.25 kg American - Caramel / Crystal 20L0.25 kg Caramel / Crystal 20L 35 20 4.6%
0.25 kg American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt) 33 1.8 4.6%
0.10 kg Flaked Barley0.1 kg Flaked Barley 32 2.2 1.9%
0.35 kg Honey0.35 kg Honey - (late boil kettle addition) 42 2 6.5%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.20 g Cascade14.2 g Cascade Hops Pellet 6.2 Boil 60 min 11.97 33.3%
14.20 g Cascade14.2 g Cascade Hops Pellet 6.2 Boil 20 min 7.25 33.3%
14.20 g saaz14.2 g saaz Hops Pellet 3 Boil 5 min 1.16 33.3%
42.60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
56.50 g pure vanilla extract Flavor Boil 0 min.
28.50 g 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
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 4.5 oz       CO2 Level: 2.65 Volumes
 
Target Water Profile
Welford Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 5 11 25 37 68
Add 34 g of 5.2 mash stabiliser to the grist.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.2 L rest at 150 Infusion -- 76 °C 75 min
6.6 L stir and rest at 165 - mashout Infusion -- 100 °C 15 min
17 L to volume-7.5 gal. Fly Sparge -- 77 °C 45 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.4
Mash volume with grains 21.8
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 17.6 L) 24.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 36.7
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 42.7  
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: 2018-06-04 20:15 UTC