Opinions on this recipe...

Found this recipe and was thinking about tweaking it a bit....

1 lbs. Dextrine Malt
5 lbs. Muntons Dry Extra Light
.25 lbs. Lactose info
.75 oz. Hallertau boiled 60 min.
.25 oz. Hallertau boiled 45 min.
1 tsp Irish Moss
? oz. Vanilla Extract
WYeast 2565 Kolsch

I'm mostly thinking about choosing a different yeast and how much vanilla to add. I really like Cheese's vanilla ale, but I'm planning this brew to be a lighter, easier drinking, clearer summer brew.

Any tips?

I have a batch very very similar to this in secondary right now. I did:

0.75 lbs. Dextrine Malt
0.50 lbs. Honey Malt
6.00 lbs. Liquid Light Extract
0.50 lbs. Lactose info
0.50 oz. Goldings (Whole, 5.6 %AA) boiled 60 min.
0.50 oz. Goldings (Whole, 5.6 %AA) boiled 30 min.

I used 1 Vanilla Bean in Primary, 1 Vanilla Bean in Secondary. Also, 1 Tbsp Vanilla Extract in Primary, and the rest like 1 1/2 Tbsp in Secondary.

Yeast : White Labs WLP041 Pacific Ale - Made into approx. 1 liter, made from Summer Ale Secondary Cake.

Thanks, anybody know any good substitutes for Hallertau? I always use Austin Homebrew Supply and they seem to be out.

You're not really going to taste much of the hops because of all the sweetness, so pretty much any aroma hop will work. I would also cut the Dextrine down to a 0.5 lb and only add the lactose when you're bottling. When I made the VCCA last time I mixed in a little lactose at a time until it was where I wanted it. Same with the vanilla.

PearlJamNoCode said:

Thanks, anybody know any good substitutes for Hallertau? I always use Austin Homebrew Supply and they seem to be out.

Click to expand...

This is a great reference (I've used Liberty and Mt. Hood as subs. for Hallertau, with good success).
http://byo.com/referenceguide/hops/hops2.html

Thanks for the input... I plan on brewing this (or some facsimile) some time in early June.