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Vanilla Cream Ale

Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.74 gallons
Post Boil Size: 6.49 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stikks 2-2-12
Hop Utilization: 97%
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created: Monday April 19th 2021

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

19.3

SRM (morey):

5.0

Mash pH

5.5

Cost $

n/a

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Fermentation History

Target 64°F
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.25 lb	US - 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%
0.50 lb	Flaked Corn0.5 lb Flaked Corn	40	0.5	4.3%
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%
0.25 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	6.4%
11.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	6.2	Boil	60 min	11.03	33.3%
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	6.2	Boil	20 min	6.68	33.3%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	5 min	1.6	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Cascade (Pellet)	17.71	66.6%
0.50 oz	Willamette (Pellet)	1.6	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal	Hot Liquour Tank Dead Space	Top Off	165 °F	--	--
15 qt	rest at 150	Strike	--	168 °F	60 min
7 qt	stir and rest at 165 - mashout	Infusion	--	212 °F	15 min
18 qt	to volume-8.0 gal.	Batch Sparge	--	190 °F	15 min
Starting Mash Thickness: 1.35 qt/lb Starting Grain Temp: 65 °F

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.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
4 tsp	Phosphoric acid	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:	64 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.21 psi Temp: 35 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	3	2	40	40	0
Mash Chemistry and Brewing Water Calculator

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). 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 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 one for the ladies.Will be ready for St. 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-

Last Updated and Sharing

1,290

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Public: Yup, Shared
Last Updated: 2021-04-23 21:30 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Vanilla Cream Ale

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