Vanilla Cream Ale - 20L batch - Beer Recipe - Brewer's Friend

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Vanilla Cream Ale - 20L batch

152 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 23.4 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Stikks 2-2-12
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Wednesday November 20th 2019
1.050
1.009
5.4%
19.5
5.1
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg American - Pale 2-Row2.5 kg Pale 2-Row 37 1.8 43.5%
1 kg American - White Wheat1 kg White Wheat 40 2.8 17.4%
1 kg American - Pale 6-Row1 kg Pale 6-Row 35 1.8 17.4%
0.25 kg Flaked Corn0.25 kg Flaked Corn 40 0.5 4.3%
0.25 kg American - Caramel / Crystal 20L0.25 kg Caramel / Crystal 20L 35 20 4.3%
0.25 kg American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt) 33 1.8 4.3%
0.15 kg Flaked Barley0.15 kg Flaked Barley 32 2.2 2.6%
0.35 kg Honey0.35 kg Honey - (late boil kettle addition) 35 2 6.1%
5.75 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Cascade14 g Cascade Hops Pellet 6.2 Boil 60 min 11.44 33.2%
14 g Cascade14 g Cascade Hops Pellet 6.2 Boil 20 min 6.93 33.2%
14.15 g Saaz14.15 g Saaz Hops Pellet 3 Boil 5 min 1.12 33.6%
42.15 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
56.70 g pure vanilla extract Flavor Boil 0 min.
28.34 g pure vanilla extract Flavor Bottling 0 min.
1 tsp yeast nutrient Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
4 each Vanilla beans - in 2oz Vodka Other Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Vilniaus vanduo
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
14.2 L rest at 65.5C Infusion -- 75 °C 75 min
6.6 L stir and rest at 73,8C - mashout Infusion 65 °C 100 °C 15 min
17 L to volume-29L Fly Sparge 73.8 °C 76 °C 45 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.8
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 19.2 L) 18.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 28.4
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 (equipment estimates 22 L) 23.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.4 L) 22
Total: 34.7  
Equipment Profile Used: System Default
 
Notes



>>> Original comments:

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: 2019-11-23 15:39 UTC
  • Snapshot Created: 2019-11-20 21:51 UTC