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2Silos Virginia Cream Ale Clone

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

Original Gravity:

1.061

Final Gravity:

1.017

ABV (standard):

5.7%

IBU (tinseth):

19.2

SRM (morey):

4.9

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
16 g	BSG - Magnum (Pellet) 16 g Magnum (Pellet) Hops	14.69	57.1%
12 g	Brewmaster - Amarillo (Pellet) 12 g Amarillo (Pellet) Hops	4.51	42.9%
28 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 gal		Infusion	--	152 °F	--
5 gal		Sparge	--	--	--

Other Ingredients

Amount	Name	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

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

Last Updated and Sharing

668

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Brews

Public: Yup, Shared
Last Updated: 2020-07-24 20:03 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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