Caramel Cream Ale - Beer Recipe - Brewer's Friend

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Caramel Cream Ale

155 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Efficiency: 70% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Saturday March 31st 2012
1.047
1.012
4.6%
32.5
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 11.4%
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 51.4%
3 lb American - White Wheat 3 lb White Wheat 40 2.8 34.3%
4 oz Milk Sugar4 oz Milk Sugar 35 1 2.9%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 29.82 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 2.7 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz lactose Other Primary --
2 each Madagascar Bourbon Vanilla Beans Flavor Primary --
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: milk sugar       Amount: 4oz      
 
Target Water Profile
Pale / Light Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 60 110 10 165
1 tsp of gypsum to strike (~10 qts)
1.5 tsp of gypsum to sparge (~6.25 gallons)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.625 Infusion -- 153 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.72 14.9  
Mash volume with grains 4.4 17.6  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 4.15 g | 16.6 qt) 3.82 15.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.54 30.2
Equipment Profile Used: System Default
 
Notes

8oz of lactose altogether -- duped in recipe for accurate final ABV.

4oz in Primary, 4 oz for priming. If we decide to force carb, this latter lactose may be better suited being added with the vanilla beans.

Vanilla beans to be added 2 degrees Plato before final gravity, or at final gravity if necessary. Remove before bottling/kegging.

YEAST: 68 optimal, raise to 75 during last half of fermentation is possible.

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  • Last Updated: 2012-12-29 01:06 UTC