 |
|
10-14-2011, 08:37 PM
|
#851
|
|
Senior Member
Join Date: Feb 2010
Location: Lockport, IL
Posts: 228
|
O K, I've modified the recipe based off what others have done and put it into Beersmith.
Brewing Steps: Caramel Cream Ale
Type: Partial Mash
Batch Size (fermenter): 5.00 gal
Boil Size: 3.75 gal
Boil Time: 60 min
Equipment: 6.5 Gal pot / Partial Mash
Final Bottling Volume: 4.60 gal
Brewhouse Efficiency: 72.00
Fermentation: Ale, Two Stage
Water Prep
6.08 gal Chicago, IL Water
Mash or Steep Grains
Mash Ingredients
3 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
8.0 oz Corn, Flaked (1.3 SRM) Grain 4
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
8.0 oz Honey Malt (25.0 SRM) Grain 5
4.0 oz Munich Malt (9.0 SRM) Grain 6
Mash Steps
Mash In Add 7.48 qt of water at 170.0 F Step temp: 158.0 F 45 min
Batch sparge with 2 steps (0.20gal, 1.37gal) of 168.0 F water
Boil Wort
Add water to achieve boil volume of 3.75 gal
Estimated pre-boil gravity is 1.081 SG
Boil Ingredients
3 lbs Extra Light Dry Extract (3.0 SRM)
1.00 oz Cascade [5.50 %] - Boil 60.0 min
0.50 oz Saaz [4.00 %] - Boil 20.0 min
4.0 oz Milk Sugar (Lactose) [Boil for15 min](0.0 SRM)
1.00 tsp Irish Moss (Boil 10.0 mins)
2.00 Items Vanilla Beans (Boil 0.0 mins)
Steeped Hops
0.50 oz Tettnang [4.50 %] - Aroma Steep 0.0 min
Estimated Post Boil Vol: 3.38 gal and Est Post Boil Gravity: 1.058 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Fermentation Ingredients
1.0 pkg Cream Ale Yeast Blend (White Labs #WLP080)
Fermentation
Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Prepare for Kegging
2.00 oz Vanilla Extract Add to taste
1.00 Cup Milk Sugar (Lactose)
Estimate Final Gravity:1.012 SG)
IBU's: 18.4
Color: 10.6
ABV: 6.0%
This is my first time putting a beer together that did not come in kit form. This is also my first time using Beersmith. I would really appreciate any comments, critiques or opinions on this.
|
|
|
|
10-20-2011, 07:22 PM
|
#852
|
|
Senior Member
Join Date: Jul 2005
Location: Poo-Poo Land
Posts: 6,810
|
Quote:
Originally Posted by Solaris79
This beer is legend. Thanks for your contribution to the homebrew community!
|
Thank you! Still amazes me how much mileage this recipe has achieved. |
|
|
|
|
10-20-2011, 10:07 PM
|
#853
|
|
Senior Member
Join Date: Aug 2011
Location: Stratham, NH
Posts: 252
|
Would love to make this AG. Anyone got a recipe for it??
Sent from my MB502 using Home Brew Talk
|
|
|
|
|
10-24-2011, 12:29 AM
|
#854
|
|
Senior Member
Join Date: Feb 2010
Location: Lockport, IL
Posts: 228
|
Quote:
Originally Posted by Brickout
O K, I've modified the recipe based off what others have done and put it into Beersmith.
Brewing Steps: Caramel Cream Ale
Type: Partial Mash
Batch Size (fermenter): 5.00 gal
Boil Size: 3.75 gal
Boil Time: 60 min
Equipment: 6.5 Gal pot / Partial Mash
Final Bottling Volume: 4.60 gal
Brewhouse Efficiency: 72.00
Fermentation: Ale, Two Stage
Water Prep
6.08 gal Chicago, IL Water
Mash or Steep Grains
Mash Ingredients
3 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
8.0 oz Corn, Flaked (1.3 SRM) Grain 4
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
8.0 oz Honey Malt (25.0 SRM) Grain 5
4.0 oz Munich Malt (9.0 SRM) Grain 6
Mash Steps
Mash In Add 7.48 qt of water at 170.0 F Step temp: 158.0 F 45 min
Batch sparge with 2 steps (0.20gal, 1.37gal) of 168.0 F water
Boil Wort
Add water to achieve boil volume of 3.75 gal
Estimated pre-boil gravity is 1.081 SG
Boil Ingredients
3 lbs Extra Light Dry Extract (3.0 SRM)
1.00 oz Cascade [5.50 %] - Boil 60.0 min
0.50 oz Saaz [4.00 %] - Boil 20.0 min
4.0 oz Milk Sugar (Lactose) [Boil for15 min](0.0 SRM)
1.00 tsp Irish Moss (Boil 10.0 mins)
2.00 Items Vanilla Beans (Boil 0.0 mins)
Steeped Hops
0.50 oz Tettnang [4.50 %] - Aroma Steep 0.0 min
Estimated Post Boil Vol: 3.38 gal and Est Post Boil Gravity: 1.058 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Fermentation Ingredients
1.0 pkg Cream Ale Yeast Blend (White Labs #WLP080)
Fermentation
Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Prepare for Kegging
2.00 oz Vanilla Extract Add to taste
1.00 Cup Milk Sugar (Lactose)
Estimate Final Gravity:1.012 SG)
IBU's: 18.4
Color: 10.6
ABV: 6.0%
This is my first time putting a beer together that did not come in kit form. This is also my first time using Beersmith. I would really appreciate any comments, critiques or opinions on this.
|
I brewed this today, the O.G. was 1.045 at 4.25 gal. |
|
|
|
|
10-25-2011, 11:34 PM
|
#855
|
|
Senior Member
Join Date: Jun 2011
Location: Nottingham, MD
Posts: 121
|
This is boiling right now for me, and I just saw that the Wyeast 1007 requires a ferm temp in the 60's. I'm a low-tech basement brewer, keeping the temps in the 72ish range. Any suggestions/ideas on how a higher temp will affect this? Also, will 4oz vanilla all at priming take some time to mellow? I'm planning on serving this at a party 6.5 weeks after it brews. I was going to do 3 weeks primary, 3 weeks bottle.
ps, i'm doing the updated partial from the first page of the thread
__________________
Brewing drunk requires several batches of experience, brewing drunk. -mrk305-
It might be horrible, it could be great, but it'll definitely be beer!
|
|
|
|
|
10-27-2011, 03:14 PM
|
#856
|
|
Member
Join Date: Apr 2011
Location: seattle, wa
Posts: 73
|
Quote:
|
Originally Posted by BrewinBigD
Would love to make this AG. Anyone got a recipe for it??
Sent from my MB502 using Home Brew Talk
|
I found this but am still a bit confused on the batch/boil size. Any clarification you could add would be great.
http://www.homebrewtalk.com/f78/vanilla-caramel-cream-ale-23680/ |
|
|
|
|
10-27-2011, 06:24 PM
|
#857
|
|
Senior Member
Join Date: Aug 2011
Location: Stratham, NH
Posts: 252
|
Quote:
Originally Posted by america
|
Whats confusing you about it?
batch size is 4.64 gallons.
mash water is 4 gal.. which will give you 2.5 for first runnings.
sparger looks high to me for a 5 gal batch but im still learning. if it was me id sparge to make 6.5 gallons preboil. i always measure my first runnings and stop adding sparge runnings when i hit my preboil volume. |
|
|
|
|
10-27-2011, 07:48 PM
|
#858
|
|
Member
Join Date: Apr 2011
Location: seattle, wa
Posts: 73
|
Quote:
|
Originally Posted by BrewinBigD
Whats confusing you about it?
batch size is 4.64 gallons.
mash water is 4 gal.. which will give you 2.5 for first runnings.
sparger looks high to me for a 5 gal batch but im still learning. if it was me id sparge to make 6.5 gallons preboil. i always measure my first runnings and stop adding sparge runnings when i hit my preboil volume.
|
Up top it says 5.5 gallon batch, then below the pic it says 4.64 gallon batch, but it says the runnings are 11 gallons, which is way too much for a 5 gallon batch... I'm new to all grain so thats confusing to me. |
|
|
|
|
10-27-2011, 10:08 PM
|
#859
|
|
Senior Member
Join Date: Aug 2011
Location: Stratham, NH
Posts: 252
|
Yeah me too. Jist started AG this month. I saw that 11g number and was confused. The grain bill looks like a 5 gallon batch to me,, i guess youd have to put it into beersmith and see what shoots out, id do it but dont have ie yet...
Sent from my MB502 using Home Brew Talk
|
|
|
|
|
10-29-2011, 04:51 PM
|
#860
|
|
Member
Join Date: Feb 2011
Location: north wales, pa
Posts: 97
|
Bump, because I'll be brewing my second batch of this in about 4 months. Snowy day right now in PA
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
