2Silos Virginia Cream Ale Clone - Beer Recipe - Brewer's Friend

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2Silos Virginia Cream Ale Clone

203 calories 22.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Saturday April 11th 2020
1.061
1.017
5.7%
19.2
4.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Great Western - Domestic 2-Row16 lb Domestic 2-Row 37 2 71.1%
2 lb Briess - Caramel Malt - 10L2 lb Caramel Malt - 10L 35.4 10 8.9%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 8.9%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.7%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 4.4%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g BSG - Magnum16 g Magnum Hops Pellet 11.8 First Wort 60 min 14.69 57.1%
12 g Brewmaster - Amarillo12 g Amarillo Hops Pellet 10.7 Boil 15 min 4.51 42.9%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.25 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
1 oz Sweet Orange Peel Flavor Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 567 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.5 oz       Temp: 50 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Yellow Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Infusion -- 152 °F --
5 gal Sparge -- -- --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 17.35 gal (69.4 qt). Suggest reducing initial strike volume to 10.4 gal (41.6 qt) and adding 5.35 gal (21.4 qt) sparge/top-off. 15.75 63  
Strike water volume (equipment estimates 14.08 g | 56.3 qt) 15.75 63  
Mash volume with grains (equipment estimates 15.68 g | 62.7 qt) 17.35 69.4  
Grain absorption losses -2.5 -10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.33 g | 45.3 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.2 0.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume (equipment estimates 10 g | 40 qt) 11 44  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11 g | 44 qt) 10 40  
Total: 15.75 63
Equipment Profile Used: System Default
 
Notes

Use between 3-4 oz real vanilla extract per 5 gallons at bottling, to taste.

Tasting notes:

  • Relative to the commercial product, this batch was slight darker; guess the commercial is closer to 2-3 SRM
  • Relative to the commercial product, this batch had more vanilla

    Notes for brewing again:
  • Reduce vanilla extract to 3 oz per 5 gallon
  • Reduce 2-row to 15 lbs
  • Reduce Crystal 10L to 1 lb
  • Reduce lactose sugar to 1 lb
  • Change CaCl selection to dihydrate and recalculate
  • Consider use of a cleaner yeast such as US-05
  • Consider removing aroma hops or moving back to 30min
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  • Last Updated: 2020-07-24 20:03 UTC