Vanilla Cream Ale (March 2019) - Beer Recipe - Brewer's Friend

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Vanilla Cream Ale (March 2019)

225 calories 21.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Reilly Brewing
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Monday March 4th 2019
1.068
1.015
7.0%
21.3
5.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 43.5%
2 lb American - White Wheat2 lb White Wheat 40 2.8 17.4%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 17.4%
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%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 6.5%
0.75 lb Honey0.75 lb Honey - (late boil kettle addition) 42 2 6.5%
11.50 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 12.51 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.2 Boil 20 min 7.58 33.3%
0.50 oz saaz0.5 oz saaz Hops Pellet 3 Boil 5 min 1.21 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
2 oz pure vanilla extract Flavor Boil --
4 each Vanilla beans - in 2oz Vodka Other Secondary --
1 oz pure vanilla extract Flavor Bottling --
 
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) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4.5 oz      
 
Target Water Profile
Balanced Profile
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
Strike water volume at mash thickness of 1.75 qt/lb 4.7 18.8  
Mash volume with grains 5.56 22.3  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 3.26 g | 13.1 qt) 1.89 7.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.37 g | 25.5 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 6.59 26.4
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: 2019-03-05 02:20 UTC