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Vanilla Cream Ale

178 calories 18.1 g 12 oz
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stikks 2-2-12
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created Friday May 10th 2019
1.054
1.013
5.3%
18.5
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 45.4%
4 lb American - White Wheat4 lb White Wheat 40 2.8 17.3%
4 lb American - Pale 6-Row4 lb Pale 6-Row 35 1.8 17.3%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 4.3%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 4.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.3%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 2.2%
18 oz Honey18 oz Honey - (late boil kettle addition) 42 2 4.9%
23.12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6.2 Boil 60 min 5.42 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 6.2 Boil 20 min 3.28 33.3%
1 oz saaz1 oz saaz Hops Pellet 3 Boil 5 min 0.52 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15 qt rest at 150 Infusion 168 °F 75 min
7 qt stir and rest at 165 - mashout Infusion 212 °F 15 min
18 qt to volume-7.5 gal. Fly Sparge 170 °F 45 min
 
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.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 4.5 oz       CO2 Level: 2.65 Volumes
 
Target Water Profile
bottled spring water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 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).<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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  • Public: Yup, Shared
  • Last Updated: 2020-10-09 20:52 UTC
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