Recipe Type: All Grain
Yeast: WYeast 1056
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 6
Original Gravity: 1.054
Final Gravity: 1.014
IBU: 23.53
Boiling Time (Minutes): 65
Color: 13.4
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 20

Vanilla Caramel Cream Ale
23-A Specialty Beer



Size: 6 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 189.56 per 12.0 fl oz

Original Gravity: 1.057 (1.026 - 1.120)
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Terminal Gravity: 1.014 (0.995 - 1.035)
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Color: 13.4 (1.0 - 50.0)
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Alcohol: 5.6% (2.5% - 14.5%)
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Bitterness: 23.53 (0.0 - 100.0)
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Ingredients:
6.5 lbs American 2-row
4.5 lbs Belgian Wheat Malt
1 lbs Caramel Malt 60L
1 lbs Honey Malt
1 oz Hallertau Tradition (6.0%) - added during boil, boiled 60 min
.5 oz Cascade (5.5%) - added during boil, boiled 20 min
1 ea WYeast 1056 American Ale
4 oz Lactose
4 oz Vanilla (extract) - added during boil, boiled 0.0 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:19:54 Mash In - Liquor: 4.0 gal; Strike: 140.1 °F; Target: 130.7 °F
00:49:54 Protein Rest - Rest: 30.0 min; Final: 128.3 °F
00:51:33 End Protein Rest - Heat: 1.6 min; Target: 130.0 °F
00:52:33 Infusion - Water: 3.0 gal; Temperature: 180.8 °F; Target: 150.0 °F
01:52:33 Saccharification Rest - Rest: 60.0 min; Final: 144.9 °F
02:02:33 Sparge - Sparge: 2.0 gal sparge @ 170.0 °F, 6.46 gal collected, 10 min; Total Runoff: 6.58 gal

Results generated by BeerTools Pro 1.0.29