Golden Vanilla Ale

Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Sam Kornstein
Calories: 153 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Sunday February 26th 2017

Original Gravity:

1.046

Final Gravity:

1.014

ABV (standard):

4.2%

IBU (tinseth):

52.1

SRM (morey):

12.4

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	66.7%
4 lb	United Kingdom - Maris Otter Pale4 lb Maris Otter Pale	38	3.75	26.7%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	6.7%
15 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Cascade1 oz Cascade Hops	Pellet	7	Boil	60 min	36.65	45.5%
0.20 oz	Perle0.2 oz Perle Hops	Pellet	8.2	Boil	40 min	7.54	9.1%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	20 min	5.55	22.7%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	5 min	2.35	22.7%
2.20 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Cascade (Pellet)	36.65	45.5%
0.20 oz	Perle (Pellet)	7.54	9.1%
0.50 oz	Saaz (Pellet) 0.49999999885628 oz Saaz (Pellet) Hops	5.55	22.7%
0.50 oz	Tettnanger (Pellet)	2.35	22.7%
2.20 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 oz	Lactose		Other	Boil	1 hr.
4 each	Vanilla Beans		Spice	Secondary	7 days

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 64 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose Amount: 4oz

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Infusion	--	120 °F	20 min
	Infusion	--	140 °F	20 min
	Infusion	--	158 °F	20 min
	Infusion	--	171 °F	20 min
Starting Mash Thickness: 1.5 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.5 qt/lb	5.63	22.5
Mash volume with grains	6.83	27.3
Grain absorption losses	-1.88	-7.5
Remaining sparge water volume (equipment estimates 2.33 g \| 9.3 qt)	2.5	10
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 5.83 g \| 23.3 qt)	6	24
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.08	-0.3
Post boil Volume	4.25	17
Going into fermentor	4.25	17
Total:	8.13	32.5
Equipment Profile Used:	System Default

Notes

Step 1: Infuse 11 qts H2O @ 130deg F with 11lbs grain @ 70deg F - Rest mash at 120deg F for 20 mins Step 2: Infuse 4.1 qts H2O @ 210deg F - Rest mash at 140 deg F for 20 mins Step 3: Infuse 6.0 qts H2O @210deg F - Rest mash at 158 deg F for 20 mins Step 4: Add heat to mash out at 170deg F Step 5: Sparge with 12 qts H2O @170deg F Total H2O – 8.275gal Runoff Losses Grain Abroption – 1.375gal System Loss - 0.4gal Boil Volume: 6.5 gal Boil Losses Boil Off – 0.9 gal Sytem Loss – 0.4gal Final Volume: 5.2 gal

Bring wort to a boil
Add hops

Cool wort to 70 degrees

Pitch Yeast

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Last Updated: 2017-02-26 16:40 UTC

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Golden Vanilla Ale