Vanilla Cream Ale - Beer Recipe - Brewer's Friend

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Vanilla Cream Ale

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.74 gallons
Post Boil Size: 6.49 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stikks 2-2-12
Hop Utilization: 97%
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday April 19th 2021
1.052
1.012
5.2%
19.3
5.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb US - Pale 2-Row5.25 lb Pale 2-Row 37 1.8 44.7%
2 lb American - White Wheat2 lb White Wheat 40 2.8 17%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 17%
0.50 lb Flaked Corn0.5 lb Flaked Corn 40 0.5 4.3%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.3%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 2.1%
0.75 lb Honey0.75 lb Honey - (late boil kettle addition) 35 2 6.4%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.2 Boil 60 min 11.03 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.2 Boil 20 min 6.68 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 5 min 1.6 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz pure vanilla extract Flavor Boil --
1 oz pure vanilla extract Flavor Bottling --
1 tsp yeast nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
4 each Vanilla beans - in 2oz Vodka Other Secondary --
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 tsp Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 3 2 40 40 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Hot Liquour Tank Dead Space Top Off 165 °F -- --
15 qt rest at 150 Strike -- 168 °F 60 min
7 qt stir and rest at 165 - mashout Infusion -- 212 °F 15 min
18 qt to volume-8.0 gal. Batch Sparge -- 190 °F 15 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.71 14.9  
Mash volume with grains 4.59 18.4  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.28 g | 21.1 qt) 5.65 22.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.37 g | 29.5 qt) 7.74 31  
Volume increase from sugar/extract (late additions) 0.06 0.3  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.49 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.49 g | 26 qt) 5.5 22  
Total: 9.37 37.5
Equipment Profile Used: System Default
 
Notes

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: 2021-04-23 21:30 UTC