Vanilla Cream Ale - Beer Recipe - Brewer's Friend

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Vanilla Cream Ale

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stikks 2-2-12
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Friday May 10th 2019
1.054
1.013
5.3%
18.5
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 45.4%
4 lb American - White Wheat4 lb White Wheat 40 2.8 17.3%
4 lb American - Pale 6-Row4 lb Pale 6-Row 35 1.8 17.3%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 4.3%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 4.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.3%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 2.2%
18 oz Honey18 oz Honey - (late boil kettle addition) 42 2 4.9%
23.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6.2 Boil 60 min 5.42 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 6.2 Boil 20 min 3.28 33.3%
1 oz saaz1 oz saaz Hops Pellet 3 Boil 5 min 0.52 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz pure vanilla extract Flavor Boil 0 min.
1 oz 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
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
64 °F
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
bottled spring water
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
15 qt rest at 150 Infusion -- 168 °F 75 min
7 qt stir and rest at 165 - mashout Infusion -- 212 °F 15 min
18 qt to volume-7.5 gal. Fly Sparge -- 170 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.49 gal (53.95 qt). Suggest reducing initial water volume to 11.91 gal (47.65 qt) and adding 1.49 gal (5.95 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.63 38.5  
Mash volume with grains 11.39 45.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 6.77 g | 27.1 qt) 6.38 25.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.4 g | 53.6 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 16 64
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: 2020-10-09 20:52 UTC