Vanilla Cream Ale - Beer Recipe - Brewer's Friend

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Vanilla Cream Ale

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Schnackshack Brewing Co.
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday August 16th 2019
1.046
1.010
4.8%
16.6
4.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 39%
4 lb American - White Wheat4 lb White Wheat 40 2.8 19.5%
4 lb American - Pale 6-Row4 lb Pale 6-Row 35 1.8 19.5%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 4.9%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 4.9%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.9%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.9%
0.50 lb Honey0.5 lb Honey - (late boil kettle addition) 35 2 2.4%
20.50 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 9.77 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 6.2 Boil 20 min 5.92 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3 Boil 5 min 0.94 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Potassium Metabisulfate Water Agt Mash 1 hr.
1 each Whirlfloc Tablet Fining Boil 15 min.
2 tsp Yeast Nutrient Other Boil 15 min.
4.25 oz Pure Vanilla Extract Flavor Boil --
4 each Vanilla beans - in 2oz Vodka Other Secondary --
2 oz Pure Vanilla Extract Flavor Kegging --
20 ml Lactic acid Water Agt Mash 30 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
4 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 197 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
8.5 gal Heat strike water to 150˚F. Strike 60 °F 150 °F --
Dough-in grain Infusion 150 °F 150 °F 75 min
Mashout: Adjust temp to 165˚F. Begin Sparge at 165˚F. Temperature 150 °F 165 °F 15 min
6 gal Sparge until 14.5 gallons boil volume is reached. Sparge 165 °F 165 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.61 gal (58.45 qt). Suggest reducing initial water volume to 11.96 gal (47.83 qt) and adding 2.61 gal (10.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 9.82 g | 39.3 qt) 9.75 39  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.57 g | 58.3 qt) 14.5 58  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 13 52  
Going into fermentor 13 52  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

Add crushed Potassium Metabisulfate to strike water as you fill Mash tun.

Ferment at 58 to 60 degrees with Wyeast 2565,

Pre-soak Madagascar vanilla bean in Vodka on brewday to create tincture. Split and pour beans/vodka between each fermentation vessel once fermentation completes.

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  • Last Updated: 2022-02-09 22:47 UTC