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VCA

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.74 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Stikks 2-2-12
Hop Utilization: 84%
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Tuesday June 16th 2026
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1.012
5.6%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 50%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 12.5%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 16.7%
0.50 lb Flaked Corn0.5 lb Flaked Corn 40 0.5 4.2%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.2%
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 6.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.2%
12 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 9.62 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.2 Boil 20 min 5.83 33.3%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 10.4 Boil 5 min 3.22 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost 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.
6 ml Lactic acid Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum 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:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.2 oz       Temp: 70 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Denver (Platte & Moffat Avg'd 2020)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.8 qt Mash In -60min Strike 163 °F 150 °F 60 min
17 qt Batch Sparge - 20min Batch Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.52 14.1  
Mash volume with grains 4.42 17.7  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 28 qt) 6.74 27  
Volume increase from sugar/extract (late additions) 0.06 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.4 33.6
Equipment Profile Used: System Default
 
Notes

OG recipe 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
  • carbonate 3 weeks at 68-70 degrees
  • cold condition 1 week in fridge
  • frothy head, nice lacing
  • 4 Madagascar vanilla beans soaked in vodka for a week and added to secondary It added a bit more vanilla flavor.

    A few personal comments on the OG recipe:
    It seems the wheat and crystal would exceed maximums that could be detrimental to head retention and also cause chill haze. So I lowered the amount of white wheat and removed the Carapils. Kept the wheat in the 12% range and crystal in the 4% range. The original recipe also called for a 90-minute boil even though there's no pilsner malt that would require it so I lowered to a 60-min boil and made the necessary adjustments. Willamette aroma hops also seemed odd and I wanted to go with a more tangerine aroma to pair with the vanilla, so I swapped out with Amarillo.

    Brewing notes: I had to use a blow-off cap and tube in lieu of an airlock due to high krausen and concern over back-pressure impacting the yeast.
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  • Last Updated: 2026-06-21 02:59 UTC