I have a recipe from the 2010 BYO 250 classic clone recipes. It is a clone for a Vanilla Creme Ale (Bohannon or Market Street Brewery). I am wondering if anyone has tried this recipe and if you have, how did it turn out? I know that some people have tried the Carmel Creme Ale recipe but this is different.
Here is the recipe.
Vanilla Creme Ale Clone
Batch Size: 5 Gallons/19 L (extract with grains)
OG: 1.040
FG: 1.010
IBU: 14
SRM: 6
ABV: 3.9%
Ingredients:
1.25 lb. (0.57 kg) Muntons Light DME
3.3 lbs (1.5 kg) Muntons Light LME (late addition)
1.0 lb. (0.45 kg) crystal malt 10L
1/2 lb. (0.23 kg) wheat malt
3.5 AAU Nugget hops (60 mins) (0.27oz/8g of 13.0% alpha acid)
2.0 AAU Mt. Hood hops (2 mins) (0.5oz/14g of 4.0% alpha acid)
2 vanilla beans (15 mins)
1 tsp. Irish Moss (15 mins)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
0.75 cup corn sugar (for priming)
Step by Step:
Place crushed malts in a nylon steeping bag and steep in 3.0 qts (2.8L) of water at 150 F (66 C)for 30 minutes. Rinse grains with 1.5 qts (~1.5 L) of water at 170 F (77 C). Add water to make 3 gallons (11 L), stir in dried malt extract and bring to a boil.
Add Nugget (bittering) hops and boil for 60 minutes. add chopped vanilla beans, liquid malt extract and Irish moss with 15 minutes left in the boil. Add M.t. Hood (aroma) hops for the last two minutes of the boil.
Cool wort by submering brewpot in sink, with the lid on, until the side of the brewpot no longer feels warm. Transfer wort to fermentor and top up to 5 gallons (19 L) with cool water. Aerate wort and pitch yeast. Ferment at 68 F (20 C) for 10 - 14 days.
Bottle your beer, age for two to three weeks and enjoy!
All-grain option:
Replace the light syrup and powder with 6 lbs. 14 oz. (3.1 kg) Great Western two-row pale malt. Mash all your grains at 155 F (68 C) for 45 minutes. Use 10.5 qts (10 L) of mash water. Collect 4.5 gallons (17 L) wort, add 2.0 gallons (7.6 L) of water and boil for 90 minutes, aiming for a 5.0 gallon (19 L) yield. The rest of the recipe is the same as the extract.
Here is the recipe.
Vanilla Creme Ale Clone
Batch Size: 5 Gallons/19 L (extract with grains)
OG: 1.040
FG: 1.010
IBU: 14
SRM: 6
ABV: 3.9%
Ingredients:
1.25 lb. (0.57 kg) Muntons Light DME
3.3 lbs (1.5 kg) Muntons Light LME (late addition)
1.0 lb. (0.45 kg) crystal malt 10L
1/2 lb. (0.23 kg) wheat malt
3.5 AAU Nugget hops (60 mins) (0.27oz/8g of 13.0% alpha acid)
2.0 AAU Mt. Hood hops (2 mins) (0.5oz/14g of 4.0% alpha acid)
2 vanilla beans (15 mins)
1 tsp. Irish Moss (15 mins)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
0.75 cup corn sugar (for priming)
Step by Step:
Place crushed malts in a nylon steeping bag and steep in 3.0 qts (2.8L) of water at 150 F (66 C)for 30 minutes. Rinse grains with 1.5 qts (~1.5 L) of water at 170 F (77 C). Add water to make 3 gallons (11 L), stir in dried malt extract and bring to a boil.
Add Nugget (bittering) hops and boil for 60 minutes. add chopped vanilla beans, liquid malt extract and Irish moss with 15 minutes left in the boil. Add M.t. Hood (aroma) hops for the last two minutes of the boil.
Cool wort by submering brewpot in sink, with the lid on, until the side of the brewpot no longer feels warm. Transfer wort to fermentor and top up to 5 gallons (19 L) with cool water. Aerate wort and pitch yeast. Ferment at 68 F (20 C) for 10 - 14 days.
Bottle your beer, age for two to three weeks and enjoy!
All-grain option:
Replace the light syrup and powder with 6 lbs. 14 oz. (3.1 kg) Great Western two-row pale malt. Mash all your grains at 155 F (68 C) for 45 minutes. Use 10.5 qts (10 L) of mash water. Collect 4.5 gallons (17 L) wort, add 2.0 gallons (7.6 L) of water and boil for 90 minutes, aiming for a 5.0 gallon (19 L) yield. The rest of the recipe is the same as the extract.