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Vanilla Cream Ale

182 calories
Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stikks 2-2-12
Rating:
4.710

Calories: 182 calories (Per 12oz)
Share: <EMBED>
1.055
1.013
5.48%
19.44
4.83
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5.25 lb American - 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%
0.5 lb Flaked Corn0.5 lb Flaked Corn 40 0.5 4.3%
0.5 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.3%
0.5 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 addition) 42 2 6.4%
11.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.5 oz Cascade0.5 oz Cascade Hops Pellet 6.2 Boil 60 min 11.42
0.5 oz Cascade0.5 oz Cascade Hops Pellet 6.2 Boil 20 min 6.92
0.5 oz saaz0.5 oz saaz Hops Pellet 3 Boil 5 min 1.1
 
Mash Guidelines
Amount Description Type Temp Time
15 qtrest at 150Infusion168 °F75 min
7 qtstir and rest at 165 - mashoutInfusion212 °F15 min
18 qtto volume-7.5 gal.Fly Sparge170 °F45 min
 
Other Ingredients
Amount Name Type Use Time
2 oz pure vanilla extract Flavor Boil 0 min.
1 oz pure vanilla extract Flavor Bottling 0 min.
1 tsp yeast nutrient Other Boil 15 min.
1 each whirlfloc Fining Boil 15 min.
4 each Vanilla beans - in 2oz Vodka Other Secondary 0 min.
 
Yeast
Amount:
1
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 4.5 oz       CO2 Level: 2.65 Volumes
 
Target Water Profile: bottled spring water
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 Gallons  Quarts
Total mash water needed 9.25 37  
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Remaining sparge water volume 5.12 20.5  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.62 30.5  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.88 -7.5  
Hops absorption losses -0.06 -0.2  
Amount going into fermentor 5.75 23  
Total: 9.25 37
 
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.

I`ve made this brew 7 times now,and it is a mainstay for my woman.I`ve 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 swmbo`s thoughts).

Made batch #8 with US-05 on 4-19-13
used 4 Madagascar vanilla beans soaked
in vodka for a week and added to secondary
It added a bit more vanilla flavor.Nice addition for added flavor.Will make this
a regular step in future batches,recipe
has not changed but 2565 rules the brew.

I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.
Bottled on 11-1-2013.The only tweak was
adding 12 oz clover honey at flameout.The
Vanilla beans in secondary are the bomb.
Recipe will not change from here on out.
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
porter guy.I hope you like it and have good luck with it if you try it. -enjoy-

12-8-2013 Vanilla flavor has mellowed
nicely,lacing last`s 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,it`s
one for the ladies.Will be ready for St.
Paddy`s 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: 2016-06-14 21:45 UTC