Cheesefood
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WYeast 1056
- Yeast Starter
- none
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.054
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 65
- IBU
- 23.53
- Color
- 13.4
- Primary Fermentation (# of Days & Temp)
- 10
- Secondary Fermentation (# of Days & Temp)
- 20
[size=+2]Vanilla Caramel Cream Ale[/size]
[size=+1]23-A Specialty Beer[/size]
Size: 6 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 189.56 per 12.0 fl oz
Original Gravity: 1.057 (1.026 - 1.120)
|=============#==================|
Terminal Gravity: 1.014 (0.995 - 1.035)
|===============#================|
Color: 13.4 (1.0 - 50.0)
|============#===================|
Alcohol: 5.6% (2.5% - 14.5%)
|============#===================|
Bitterness: 23.53 (0.0 - 100.0)
|===========#====================|
[size=+1]Ingredients:[/size]
6.5 lbs American 2-row
4.5 lbs Belgian Wheat Malt
1 lbs Caramel Malt 60L
1 lbs Honey Malt
1 oz Hallertau Tradition (6.0%) - added during boil, boiled 60 min
.5 oz Cascade (5.5%) - added during boil, boiled 20 min
1 ea WYeast 1056 American Ale
4 oz Lactose
4 oz Vanilla (extract) - added during boil, boiled 0.0 min
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:19:54 Mash In - Liquor: 4.0 gal; Strike: 140.1 °F; Target: 130.7 °F
00:49:54 Protein Rest - Rest: 30.0 min; Final: 128.3 °F
00:51:33 End Protein Rest - Heat: 1.6 min; Target: 130.0 °F
00:52:33 Infusion - Water: 3.0 gal; Temperature: 180.8 °F; Target: 150.0 °F
01:52:33 Saccharification Rest - Rest: 60.0 min; Final: 144.9 °F
02:02:33 Sparge - Sparge: 2.0 gal sparge @ 170.0 °F, 6.46 gal collected, 10 min; Total Runoff: 6.58 gal
[size=-1]Results generated by BeerTools Pro 1.0.29[/size]
[size=+1]23-A Specialty Beer[/size]
Size: 6 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 189.56 per 12.0 fl oz
Original Gravity: 1.057 (1.026 - 1.120)
|=============#==================|
Terminal Gravity: 1.014 (0.995 - 1.035)
|===============#================|
Color: 13.4 (1.0 - 50.0)
|============#===================|
Alcohol: 5.6% (2.5% - 14.5%)
|============#===================|
Bitterness: 23.53 (0.0 - 100.0)
|===========#====================|
[size=+1]Ingredients:[/size]
6.5 lbs American 2-row
4.5 lbs Belgian Wheat Malt
1 lbs Caramel Malt 60L
1 lbs Honey Malt
1 oz Hallertau Tradition (6.0%) - added during boil, boiled 60 min
.5 oz Cascade (5.5%) - added during boil, boiled 20 min
1 ea WYeast 1056 American Ale
4 oz Lactose
4 oz Vanilla (extract) - added during boil, boiled 0.0 min
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:19:54 Mash In - Liquor: 4.0 gal; Strike: 140.1 °F; Target: 130.7 °F
00:49:54 Protein Rest - Rest: 30.0 min; Final: 128.3 °F
00:51:33 End Protein Rest - Heat: 1.6 min; Target: 130.0 °F
00:52:33 Infusion - Water: 3.0 gal; Temperature: 180.8 °F; Target: 150.0 °F
01:52:33 Saccharification Rest - Rest: 60.0 min; Final: 144.9 °F
02:02:33 Sparge - Sparge: 2.0 gal sparge @ 170.0 °F, 6.46 gal collected, 10 min; Total Runoff: 6.58 gal
[size=-1]Results generated by BeerTools Pro 1.0.29[/size]