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Cheesefood · 03-03-2007, 04:13 PM

Recipe Type: All Grain
Yeast: WYeast 1007 German Ale
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.055
Final Gravity: 1.014
IBU: 28.48
Boiling Time (Minutes): 60
Color: 12.2
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 14

Vanilla Caramel Cream Ale - #01, 3.03.07
23-A Specialty Beer

Size: 4.64 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 217.48 per 12.0 fl oz

Original Gravity: 1.065 (1.026 - 1.120)
|==============#=================|
Terminal Gravity: 1.016 (0.995 - 1.035)
|================#===============|
Color: 13.1 (1.0 - 50.0)
|===========#====================|
Alcohol: 6.43% (2.5% - 14.5%)
|=============#==================|
Bitterness: 47.01 (0.0 - 100.0)
|===============#================|

Ingredients:
7 lbs 2-Row Brewers Malt
3 lbs Wheat Malt
1 lbs American Caramel 60°L
1 oz Cascade (6.9%) - added during boil, boiled 60 min
.25 oz Perle (6.1%) - added during boil, boiled 40 min
.5 oz Czech Saaz (5.0%) - added during boil, boiled 20 min
.5 oz Tettnanger (4.5%) - added during boil, boiled 5 min
4.0 oz Lactose
1 ea WYeast 1007 German Ale
4 oz Vanilla (extract) - added dry to secondary fermenter
4 oz Vanilla (extract) - added dry to primary fermenter

Schedule:
01:33:00 Mash In - Liquor: 4.0 gal; Strike: 175.0 °F
01:35:36 Mash Out - Heat: 2.6 min; Target: 168.0 °F
02:20:36 Sparge - Sparge: 5.0 gal sparge @ 170.0 °F, 11.0 gal collected, 45.0 min; Total Runoff: 11.0 gal

Results generated by BeerTools Pro 1.0.21

Recipe feedback and chat here

AleHole · 03-29-2007, 05:22 PM

When do you add the Lactose? I have never used that before.

Cheesefood · 03-29-2007, 05:27 PM

Quote:

Originally Posted by AleHole

When do you add the Lactose? I have never used that before.

Added it to the primary, will add more prior to kegging.

**DraconianHand** · 03-29-2007, 07:19 PM

Updated Caramel Cream Ale recipe or completely different flavor altogether?

G-E-R-M-A-N · 04-10-2007, 10:03 PM

Hey cheese could I pm you my email so i can get this via beertools file?

Cheesefood · 04-13-2007, 06:12 PM

I'm drinking my first carbonated glass.

It's very hoppy. I used a lot less vanilla and lactose than usual, so the main taste is like an ESB, followed by a hint of sweet vanilla.

Very good. VERY different than every other batch of CCA I've brewed. Nice color, decent clarity.

Cheesefood · 04-21-2007, 12:31 PM

Update:

The hops, lactose, and vanilla are all settling down. This is a FANTASTIC version of the brew. No extract tang.

**Jester** · 08-10-2007, 07:55 PM

hey cheesefood...

I've brewed this a few times as extract... but now I'm about to jump up to all-grain and was thinking about trying this as one of my first brews... I've drank enough of the extract version that this will give me a good comparison between the two brewing styles... I also started using BTP... still trying to get a grasp on this program... is there anyway I could get your BTP file for this recipe...?? I'm trying to understand all the scheduling areas, like the mashing in and all that... I think it'd be good to take a look at a recipe I'm going to brew... thanks again for everything..

Jester

TerapinChef · 01-11-2008, 05:01 AM

I'm interested in possibly making up a batch of this on my next brew day, but I was looking over your recipe and it seems to me that your mash schedule is quite off base as far as quanities are concerned. Also was wondering your temp schedule as I have never made a cream ale before...

**Schlenkerla** · 02-23-2008, 05:46 PM

Cheese,

I 'm drinking my first VCCA. I must say its damned good!!!!

I only made one change to your recipe. I used Muntons Kreamy-X when I primed.

I got a really creamy and rocky head on my beer. Its going down fast enough that I've got good lace on the glass. The vanilla seems to accentuate the kreaminess!!

http://www.muntons.com/homebeer/other-products/misc_kreamyx.asp

Tanks alot!!