Vanilla Cream Ale - Beer Recipe - Brewer's Friend

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Vanilla Cream Ale

187 calories 26.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 17.5 liters (fermentor volume)
Pre Boil Size: 21.5 liters
Post Boil Size: 17.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 187 calories (Per 330ml)
Carbs: 26.8 g (Per 330ml)
Created: Saturday February 1st 2020
1.059
1.026
4.4%
18.9
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.62 kg American - Pale 2-Row4.62 kg Pale 2-Row 37 1.8 71.2%
0.78 kg Flaked Wheat0.78 kg Flaked Wheat 34 2 11%
0.20 kg Flaked Barley0.2 kg Flaked Barley 32 2.2 2.7%
0.84 kg Flaked Oats0.84 kg Flaked Oats 33 2.2 11.4%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.8%
6.64 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Galena5 g Galena Hops Pellet 13 Boil 60 min 9.86 20%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Boil 15 min 6.48 40%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Boil 5 min 2.6 40%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla pod Flavor Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
60%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.14 bar       Temp: 21 °C       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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23.5
Mash volume with grains 27.8
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 7 L) 5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.2 L) 21.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17.5
Going into fermentor 17.5
Total: 28.8  
Equipment Profile Used: System Default
 
Notes










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  • Last Updated: 2020-04-16 17:13 UTC