Vanilla Cream Ale
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.040 SG | Maximum OG: | 1.055 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.013 SG |
| Minimum IBU: | 15 IBU | Maximum IBU: | 30 IBU |
| Minimum Color: | 3.0 SRM | Maximum Color: | 6.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 3.00 US gals | Wort Volume After Boil: | 2.50 US gals |
| Volume Transferred: | 2.50 US gals | Water Added To Fermenter: | 0.10 US gals |
| Volume At Pitching: | 2.60 US gals | Volume Of Finished Beer: | 2.50 US gals |
| Expected Pre-Boil Gravity: | 1.004 SG | Expected OG: | 1.048 SG |
| Expected FG: | 1.012 SG | Apparent Attenuation: | 74.9 % |
| Expected ABV: | 4.8 % | Expected ABW: | 3.8 % |
| Expected IBU (using Rager): | 19.3 IBU | Expected Color (using Morey): | 11.3 SRM |
| BU:GU ratio: | 0.40 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US Caramel 60L Malt | 8.00 oz | 16.7 % | 11.5 | In Mash/Steeped |
| Extract - Bavarian Wheat Dried Extract | 2lb 8oz | 83.3 % | 7.7 | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Glacier | 6.0 % | 0.33 oz | 19.3 | Loose Pellet Hops | 60 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Lactose | 8.00 oz | In Boil |
| Whirlfloc Tablet | 1.00 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 15 | Total Magnesium (ppm): | 5 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 9 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Extract with Steeped Grains |
| Schedule Name: | No Chosen Schedule |
| Step Type | Temperature | Duration |
| Recipe Notes |
|
Recipe found on Homebrewtalk.com. Not a real cream ale, obviously, but such is the name. Add vanilla extract during bottling to taste. |