justinmcdevitt
Well-Known Member
- Recipe Type
- Extract
- Yeast
- White Labs WLP001 California Ale
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.043
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 20.4 IBU
- Color
- 7.60 SRM
- Primary Fermentation (# of Days & Temp)
- 7-10 at 67-72 F
- Secondary Fermentation (# of Days & Temp)
- none
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McDs Creamy Vanilla Ale
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General
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Category: Light Hybrid Beer
Subcategory: Cream Ale
Recipe Type: Extract
Batch Size: 5 gal.
Volume Boiled: 2 gal.
Mash Efficiency: 72 %
Total Grain/Extract: 6.50 lbs.
Total Hops: 2.0 oz.
Calories (12 fl. oz.): 168.1
Cost to Brew: $26.25 (USD)
Cost per Bottle (12 fl. oz.): $0.49 (USD)
Ingredients
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.5 lbs. Crystal Malt 40°L
5 lbs. Liquid Light Extract
1 lbs. Corn Flaked
1 oz. Cascade (Pellets, 5.50 %AA) boiled 55 minutes.
1 oz. Willamette (Pellets, 5.00 %AA) boiled 5 minutes.
2 ounces Pure Vanilla in fermenter (not included in calculations)
2 ounces Vanilla when priming (not included in calculations)
Yeast: White Labs WLP001 California Ale
Notes
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1. Remove Crushed Grains from package and put in muslin bag. Tie bag at end to allow maximum circulation. Place in minimum 1 gallon cold water, slowly bring to approx. 160 deg., hold temp for 10 min. Discard grain, add gypsum if water is soft.
2. Add Malt Extract, stir well to dissolve. Bring to a boil, add Cascade Hops hops, and continue boil for 55 min. Add Willamette Hops, and boil for 5 minutes. Remove from heat.
3. Pour wort slowly into fermentation vessel containing enough cold water to total 5 gallons.
4. Let temperature drop to approx. 80 degrees. Take hydrometer reading, add 2oz vanilla, pitch yeast on top. Affix cover and airlock to fermenter and stabilize temp. at approx. 67 – 72 degrees.
5. Airlock should be active within 24 hours, with fermentation slowing down by the end of day 7, the clearing stage is beginning. Siphon beer into clean carboy, affix airlock and cover to keep light out and let clear for approx. 7 days.
6. When ready to bottle, boil priming sugar in approx. 1 cup water for 1 minute, add to bottom of bottling bucket, then siphon beer into the same bucket (take final hydrometer reading while siphoning into bucket). Fill bottles to 1 “ from top of bottle and cap.
7. Store beer at 67 – 70 degrees for 7 – 10 days minimum
Vital Statistics
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Original Gravity: 1.043
Terminal Gravity: 1.008
Color: 7.60 SRM
Bitterness: 20.4 IBU
Alcohol (%volume): 4.6 %
--
Results prepared by BeerTools.com
http://www.beertools.com/
Brewed 12-15-2007
my starting gravity was 1.04 (which is pretty close to what beertools calculated)
it smells great, I will post what it tastes like and any additions/changes I make to this recipe
bottled 1-12-2008
could find my hygrometer so finishing gravity is unknown
I added another 4 oz of vanilla at bottling and lets just say it is great
I'll post a pic when it is done aging
McDs Creamy Vanilla Ale
--------------------------------------------------------------------------
General
--------------------------------------------------------------------------
Category: Light Hybrid Beer
Subcategory: Cream Ale
Recipe Type: Extract
Batch Size: 5 gal.
Volume Boiled: 2 gal.
Mash Efficiency: 72 %
Total Grain/Extract: 6.50 lbs.
Total Hops: 2.0 oz.
Calories (12 fl. oz.): 168.1
Cost to Brew: $26.25 (USD)
Cost per Bottle (12 fl. oz.): $0.49 (USD)
Ingredients
--------------------------------------------------------------------------
.5 lbs. Crystal Malt 40°L
5 lbs. Liquid Light Extract
1 lbs. Corn Flaked
1 oz. Cascade (Pellets, 5.50 %AA) boiled 55 minutes.
1 oz. Willamette (Pellets, 5.00 %AA) boiled 5 minutes.
2 ounces Pure Vanilla in fermenter (not included in calculations)
2 ounces Vanilla when priming (not included in calculations)
Yeast: White Labs WLP001 California Ale
Notes
--------------------------------------------------------------------------
1. Remove Crushed Grains from package and put in muslin bag. Tie bag at end to allow maximum circulation. Place in minimum 1 gallon cold water, slowly bring to approx. 160 deg., hold temp for 10 min. Discard grain, add gypsum if water is soft.
2. Add Malt Extract, stir well to dissolve. Bring to a boil, add Cascade Hops hops, and continue boil for 55 min. Add Willamette Hops, and boil for 5 minutes. Remove from heat.
3. Pour wort slowly into fermentation vessel containing enough cold water to total 5 gallons.
4. Let temperature drop to approx. 80 degrees. Take hydrometer reading, add 2oz vanilla, pitch yeast on top. Affix cover and airlock to fermenter and stabilize temp. at approx. 67 – 72 degrees.
5. Airlock should be active within 24 hours, with fermentation slowing down by the end of day 7, the clearing stage is beginning. Siphon beer into clean carboy, affix airlock and cover to keep light out and let clear for approx. 7 days.
6. When ready to bottle, boil priming sugar in approx. 1 cup water for 1 minute, add to bottom of bottling bucket, then siphon beer into the same bucket (take final hydrometer reading while siphoning into bucket). Fill bottles to 1 “ from top of bottle and cap.
7. Store beer at 67 – 70 degrees for 7 – 10 days minimum
Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.043
Terminal Gravity: 1.008
Color: 7.60 SRM
Bitterness: 20.4 IBU
Alcohol (%volume): 4.6 %
--
Results prepared by BeerTools.com
http://www.beertools.com/
Brewed 12-15-2007
my starting gravity was 1.04 (which is pretty close to what beertools calculated)
it smells great, I will post what it tastes like and any additions/changes I make to this recipe
bottled 1-12-2008
could find my hygrometer so finishing gravity is unknown
I added another 4 oz of vanilla at bottling and lets just say it is great
I'll post a pic when it is done aging
