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Vanilla Cream Ale

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刀刀 发表于 2019-1-4 17:23:38 | 显示全部楼层 |阅读模式 打印 上一主题 下一主题

Vanilla Cream Ale

  • 麦汁浓度 1.055
  • 终点浓度 1.013
  • 酒精度 5.48 %
  • 成品PH值 PH
  • 色度 SRM
  • 苦度 19.44 IBU
  • 酵母名称
  • 发酵温度
  • 批次量 L

配方介绍

Vanilla Cream Ale

版本:

贡献:

风格类型(BJCP分类)

烈性比利时艾尔(STRONG BELGIAN ALE) » 比利时金色艾尔(Belgian Blond Ale)

配方说明

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Vanilla Cream Ale
stikks

Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stikks 2-2-12
Rating:

4.638

Share: <EMBED>


Recent Brew SessionDate: Saturday March 31st 2018
OG: 1.056 0.001 ↑
FG: 1.056 0.043 ↑
ABV: 0 -5.48 ↓





Original Gravity:1.055

Final Gravity:1.013

ABV (standard):5.48%

IBU (tinseth):19.44

SRM        (morey):4.83




Mash pHn/a





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Brew Log History

0°FTemp
Target 64°F

1.056Gravity
Attenuation: 0.00%

0%ABV
Calories: 205 / 12 oz

0Days
Readings: 3


[size=1.33333em]
Mar 28, 2018 to Mar 31, 2018 [size=1.33333em]
3 days






Sat Mar 31st, 12:00 am
Temperature: n/a °F

Gravity: 1.056

pH: n/a



Fermentables

AmountFermentablePPG°LBill %
5.25 lbAmerican - Pale 2-Row371.844.7%
2 lbAmerican - White Wheat402.817%
2 lbAmerican - Pale 6-Row351.817%
0.5 lbFlaked Corn400.54.3%
0.5 lbAmerican - Caramel / Crystal 20L35204.3%
0.5 lbAmerican - Carapils (Dextrine Malt)331.84.3%
0.25 lbFlaked Barley322.22.1%
0.75 lbHoney - (late addition)4226.4%
11.75 lbTotal

Hops

AmountVarietyTypeAAUseTimeIBU
0.5 ozCascadePellet6.2Boil60 min11.42
0.5 ozCascadePellet6.2Boil20 min6.92
0.5 ozsaazPellet3Boil5 min1.1
Show Summary View


Mash Guidelines

AmountDescriptionTypeTempTime
15 qtrest at 150Infusion168 F75 min
7 qtstir and rest at 165 - mashoutInfusion212 F15 min
18 qtto volume-7.5 gal.Fly Sparge170 F45 min

Other Ingredients

AmountNameTypeUseTime
2 ozpure vanilla extractFlavorBoil0 min.
1 ozpure vanilla extractFlavorBottling0 min.
1 tspyeast nutrientOtherBoil15 min.
1 eachwhirlflocFiningBoil15 min.
4 eachVanilla beans - in 2oz VodkaOtherSecondary0 min.

Yeast

Wyeast - Kölsch 2565
Amount:
1
Attenuation (custom):
76%Flocculation:
Low
Optimum Temp:
56 - 70 °FStarter:
Yes
Fermentation Temp:
64        °FPitch Rate:
-
Yeast Pitch Rate and Starter Calculator

Priming

Method: corn sugar              Amount: 4.5 oz              CO2 Level: 2.65 Volumes

Target Water Profile: Recipe: Vanilla Cream Ale

Ca+2Mg+2Na+Cl-SO4-2HCO3-
000000
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.

I`ve made this brew 7 times now,and it is a mainstay for my woman.I`ve 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 swmbo`s 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 last`s 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,it`s
one for the ladies.Will be ready for St.
Paddy`s 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-




——我不是懒,我只是懒得签名而已。PS:汽泡菌
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