craig_reed
Well-Known Member
What BJCP style is this?
@Craig, honestly, you just need 3lb and 3lb on the LME packets. Bump up the late additions of hops to 1 oz each, and save ALL the 4 oz of Vanilla for when you bottle. Do NOT add any of the vanilla to the primary fermentation. And for God's sake, use Wyeast 1007 (http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=150). Cooler fermentation (60 degrees) is mandatory with that yeast, but I assure you, you will NOT regret it.
And if you can, use the Madagascar regular strength Vanilla from Penzey's. It's worth it's weight in gold in this beer. (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssinglestrengthvanilla.html?id=3zRGcFLa)
Solaris,
Why would you not add vanilla to the primary? Would the secondary be better, or just bottling? I keg, so I didn't know if theres a difference here.
Thanks!
I'm brewing this right now but have no lactose, thinking of skipping until bottling. I do have a box of splenda, but am real nervous about using that. Anyone have quick thoughts on that??
To everyone who has questions about substitutions: I DON'T KNOW. I haven't made this been in 4-5 years. I'm happy you've all had so much fun with it, but I honestly don't know how different hops, vanilla or grains will turn out.
Post your results with different versions.
Keep the faith bruthas.
Thread bump for great justice!!!
This beer is legend. Thanks for your contribution to the homebrew community!
O K, I've modified the recipe based off what others have done and put it into Beersmith.
Brewing Steps: Caramel Cream Ale
Type: Partial Mash
Batch Size (fermenter): 5.00 gal
Boil Size: 3.75 gal
Boil Time: 60 min
Equipment: 6.5 Gal pot / Partial Mash
Final Bottling Volume: 4.60 gal
Brewhouse Efficiency: 72.00
Fermentation: Ale, Two Stage
Water Prep
6.08 gal Chicago, IL Water
Mash or Steep Grains
Mash Ingredients
3 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
8.0 oz Corn, Flaked (1.3 SRM) Grain 4
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
8.0 oz Honey Malt (25.0 SRM) Grain 5
4.0 oz Munich Malt (9.0 SRM) Grain 6
Mash Steps
Mash In Add 7.48 qt of water at 170.0 F Step temp: 158.0 F 45 min
Batch sparge with 2 steps (0.20gal, 1.37gal) of 168.0 F water
Boil Wort
Add water to achieve boil volume of 3.75 gal
Estimated pre-boil gravity is 1.081 SG
Boil Ingredients
3 lbs Extra Light Dry Extract (3.0 SRM)
1.00 oz Cascade [5.50 %] - Boil 60.0 min
0.50 oz Saaz [4.00 %] - Boil 20.0 min
4.0 oz Milk Sugar (Lactose) [Boil for15 min](0.0 SRM)
1.00 tsp Irish Moss (Boil 10.0 mins)
2.00 Items Vanilla Beans (Boil 0.0 mins)
Steeped Hops
0.50 oz Tettnang [4.50 %] - Aroma Steep 0.0 min
Estimated Post Boil Vol: 3.38 gal and Est Post Boil Gravity: 1.058 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Fermentation Ingredients
1.0 pkg Cream Ale Yeast Blend (White Labs #WLP080)
Fermentation
Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Prepare for Kegging
2.00 oz Vanilla Extract Add to taste
1.00 Cup Milk Sugar (Lactose)
Estimate Final Gravity:1.012 SG)
IBU's: 18.4
Color: 10.6
ABV: 6.0%
This is my first time putting a beer together that did not come in kit form. This is also my first time using Beersmith. I would really appreciate any comments, critiques or opinions on this.
BrewinBigD said:Would love to make this AG. Anyone got a recipe for it??
Sent from my MB502 using Home Brew Talk
I found this but am still a bit confused on the batch/boil size. Any clarification you could add would be great.
https://www.homebrewtalk.com/f78/vanilla-caramel-cream-ale-23680/
BrewinBigD said:Whats confusing you about it?
batch size is 4.64 gallons.
mash water is 4 gal.. which will give you 2.5 for first runnings.
sparger looks high to me for a 5 gal batch but im still learning. if it was me id sparge to make 6.5 gallons preboil. i always measure my first runnings and stop adding sparge runnings when i hit my preboil volume.
I brewed this today, the O.G. was 1.045 at 4.25 gal.
I just dumped the lactose in the bottom of the keg when I racked to it. Then I pressurized the keg and rolled it around the roomSo how is everyone adding the lactose? I wasn't sure how to do it, so I added it to a cup of boiling water, let it cool, added it to the keg and racked the beer on top of it. Is it really going to blend / mix with the beer? Or is it just going to settle at the bottom of the keg?
Bump, any help on this please?Hey all, I'm planning on doing this as my next batch of beer, but it will be the first time I've ever done a brew without a kit (my third is currently in the fermenting bucket).
To put the recipe in dummy-proof instructions, is this correct?:
Step 1. Steep the caramel grains for 45 minutes at 150-165 degrees
Step 2. Remove grains, raise temperature to a rolling boil
Step 3. Add DME and Cascade hops; boil 60 minutes
Step 4. Add Saaz hops after 40 minutes
Step 5. Add Lactose after 45 minutes
Step 6. Add Tettnang and irish moss after 50 minutes
Step 7. Cool and add vanilla
Step 8. Put in bucket with yeast and let it ferment for 2-3 weeks
Step 9. Boil the lactose, vanilla, priming sugar, and DME together and cool, add to bottling bucket.
Step 10. Bottle... then wait and enjoy.
Sound right?
Also, side questions:
1. Would using the 80L grains give it a stronger caramel flavor?
2. I don't like bitter beers, would it be ideal to knock the cascade hops down to .5oz or maybe adding the 1oz in later in the boil?
bassballboy said:Bump, any help on this please?
I will give beersmith a shot and see what it's like, I've never tried it before.3. Add DME same time as Lactose or add both at 2 min left to avoid scorching.
9. Why are you using DME and priming sugar? Cancel DME and Lactose, those will have already been added.
Q 1: Not at only a lb. Only more color.
Q 2: It's only 22 IBU's.
I let all my beers ferment at least 3-4 weeks. I suggests getting some brewing software like BeerSmith. It will tell you just about everything you need to know.
bassballboy said:I will give beersmith a shot and see what it's like, I've never tried it before.
3. I'm not familiar with adding the malt so late - the kits I've used from my LHBS always add it ealier in the boil.
9. I was guessing after reading the "priming" section from the post #5. Is that not what he meant?
What if I did 2lbs of 60L, would that add more caramel flavor? Is there another method to add more caramel flavor?
Hey all, I'm planning on doing this as my next batch of beer, but it will be the first time I've ever done a brew without a kit (my third is currently in the fermenting bucket).
To put the recipe in dummy-proof instructions, is this correct?:
Step 1. Steep the caramel grains for 45 minutes at 150-165 degrees
Step 2. Remove grains, raise temperature to a rolling boil
Step 3. Add DME and Cascade hops; boil 60 minutes
Step 4. Add Saaz hops after 40 minutes
Step 5. Add Lactose after 45 minutes
Step 6. Add Tettnang and irish moss after 50 minutes
Step 7. Cool and add vanilla
Step 8. Put in bucket with yeast and let it ferment for 2-3 weeks
Step 9. Boil the lactose, vanilla, priming sugar, and DME together and cool, add to bottling bucket.
Step 10. Bottle... then wait and enjoy.
Sound right?
So I believe I am correct in the above steps, but I have one major question - is the DME in the priming used INSTEAD of sugar to get carbonation? Please let me know ASAP someone - going to brew this week.
Hey I have been following this forum for awhile but just joined. I am pretty new to brewing but I am definitly going to brew this beer as soon as I have an open fermentor. I was just wondering if anybody had thought of adding pecans. I think it would be really tasty and I think I am just going to add them in with the caramel 60L
one8tvw said:not in this beer, but if you add them to the mash roast them first to get some of the oil out
So I kegged this a few weeks back at 5 psi since I was planning on putting this on beergas and serving through my stout faucet. I poured one last night and it came out fantastic. Nice creamy, silky texture. It's tastes great, but it's a little too sweet for me. I don't think I could drink more than two glasses. If I make this again I'll cut back on the lactose.
I was talking to my LHBS guy about this and he suggested blending it with a bitter or doing a half-and-half with Guinness Foreign Extra Stout. I'll give this a try and report back.
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