Vanilla Orange Cream Ale

Orange Creamsicle Ale
Cream Ale
Type: All Grain Date: 6/23/2012
Batch Size (fermenter): 5.00 gal Brewer: FUggin Hiccups
Boil Size: 6.99 gal Asst Brewer:
Boil Time: 60 min Equipment: FUggin Hiccups BIAB
End of Boil Volume 6.24 gal Brewhouse Efficiency: 67.40 %
Final Bottling Volume: 4.50 gal Est Mash Efficiency 82.7 %
Fermentation: Ale Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients
Amt Name Type # %/IBU
9 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 80.0 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 4.4 %
8.0 oz Corn, Flaked (1.3 SRM) Grain 3 4.4 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.2 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 5 8.9 %
1.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 31.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.50 oz Styrian Goldings [5.40 %] - Boil 15.0 min Hop 8 4.2 IBUs
0.50 oz Orange Peel, Sweet (Boil 15.0 mins) Spice 9 -
0.50 oz Styrian Goldings [5.40 %] - Boil 5.0 min Hop 10 1.7 IBUs
1.0 pkg Cream Ale Yeast Blend (White Labs #WLP080) [50.28 ml] Yeast 11 -
1.00 oz Vanilla Extract Powder (Bottling 0.0 mins) Flavor 12 -
Beer Profile

Est Original Gravity: 1.058 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 4.8 %
Bitterness: 37.6 IBUs Calories: 151.1 kcal/12oz
Est Color: 3.7 SRM
Mash Profile

Mash Name: BIAB, Medium Body Total Grain Weight: 11 lbs 4.0 oz
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 5.74 gal of water at 159.0 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.6
Pressure/Weight: 16.06 PSI Carbonation Used: Keg with 16.06 PSI
Keg/Bottling Temperature: 45.0 F Age for: 14.00 days
Fermentation: Ale Storage Temperature: 65.0 F

Good recipe when I do it again ill change a few things though:

-Less centennial, its good but the hops are hiding the orange peel a little
-A little more orange peel
-Maybe a little more vanilla, started out just right but mellowed and disappeared with the required aging to make it good, a little more and it would last longer I think.

I was thinking of trying this extract recipe using 1lb orange marmalade last 5 mins of boil and 4oz of sugar free vanilla extract at bottling.What do you guys think? Any suggestions?
Im looking to make a orange cremsicle ale also. Was wondering if you had any feedback. Why the lactose? what does that do to the beer?

5lbs pale lme
.25lb vienna malt
.25lb honey malt
.50lb munich malt
.75lb flaked corn
.75oz hallertauer 4.30% 60 mins
.75oz hallertauer 4.30% 10 mins
white labs california ale 001

I know this is a pretty old thread but I just brewed this today with a few changes.

I subbed Willemette for the Goldings. I used 1.5 ounces of orange zest and dropped the vanilla. My LHBS didn't have the cream ale yest blend so I went with Safale US-05. Once bottling comes I may add a bit more orange peel for to taste and put in a little lager yeast to cold condition it with. Might be a waste of yeast and time though, not sure yet.

I'll post here again once its bottled and carbed up.

This is coming back around on my list for summer brews to do again. It ended up being a very delicious brew once it aged a little bit. I would however recommend adding a little more vanilla while it was strong at first it dissappeared very quickly. I havent had a chance to try the current recipe I have up as I deployed but I have used it in another beer and its not as powerful as you think.

Well be safe out there! thanks for sharing the recipe. I made a vanilla milk stout once and at bottling added an ounce of vanilla extract in addition to the ounce I put in late in the boil and those addition were fine after about 6 weeks in the bottle. For this I MIGHT use a little vanilla but I really want more orange flavor than anything and I might have to use a lot of vanilla to come over the orange.

Adeering said:

Good recipe when I do it again ill change a few things though:

-Less centennial, its good but the hops are hiding the orange peel a little
-A little more orange peel
-Maybe a little more vanilla, started out just right but mellowed and disappeared with the required aging to make it good, a little more and it would last longer I think.

Click to expand...

Or, use 3 to 4 oz of real vanilla (yes, I know it's expensive) at bottling/kegging time for 5 gallons. This is the amount I use for my Vanilla Cream Ale.

What a bump more than 8 yrs later

Old posts don't die, they just fade away...