Caramel cream ale?

[PearlJamNoCode]

Are there any dry yeast substitutes for this recipe?

 

[Kevin Dean]

Cheese, have you seen the White Labs Cream Ale yeast? It's WLP080 and listed as "New" with Papizian's "Cry Havoc", supposedly a blend of lager and ale yeast that subdues hop flavour and contributes a slight estery note.

I'm buying a vial right now but it'll be a few weeks before I can brew and provide a review.

 

[DrunkTrucker]

Im getting kinda anxious to try the all grain version of this brew. Ive got ten gallons in primary winding down right now. Cant wait to try it.

 

[olllllo]

Cheese, have you seen the White Labs Cream Ale yeast? It's WLP080 and listed as "New" with Papizian's "Cry Havoc", supposedly a blend of lager and ale yeast that subdues hop flavour and contributes a slight estery note.

I'm buying a vial right now but it'll be a few weeks before I can brew and provide a review.

I believe that the Cream in the title refers more to the flavor and the use of lactose then it does to the Cream Ale style http://www.bjcp.org/styles04/Category6.html for which the yeast is designed.

 

[jzal8]

Brewing this guy as we speek and very very excited about it. This will likely be last last straight extract brew, but I figured enough people have said good things about it that it's gotta be worth a try.

 

[ShortSnoutBrewing]

I'm giving this guy a shot tomorrow (hopefully).

 

[Turkoglu]

I'm bottleing this this weekend. smelled great going in and comeing out of the primary.

 

[Chriso]

I can't wait to brew this tomorrow morning!!! Here's my take on it, all-grain style.


BeerSmith Recipe Printout
Recipe: Caramel Vanilla Cream Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.15 gal
Estimated OG: 1.052 SG
Estimated Color: 10.3 SRM
Estimated IBU: 27.2 IBU
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item
4 lbs Pale Malt (2 Row) US
4 lbs Wheat Malt
1 lbs Caramel Malt - 10L
1 lbs Caramel Malt - 60L
8.0 oz Maize, Flaked
1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 min)
Total Grain Weight: 10.50 lb
Mash Schedule: 1-step, 3.25 gal, 156 deg target, 75 minute
Batch sparge, 1 batch, 5.25 gal, 170 deg

1.00 oz Cascade [5.50 %] (75 min)
1.00 oz Saaz [4.00 %] (15 min)
1.00 tsp Irish Moss (15.0 min)
2.00 oz Malto-Dextrine (15.0 min)
2.0 oz Milk Sugar (Lactose) (5.0 min)
2.0 oz "Real Bourbon Vanilla Extract"
1.0 oz "Real Bourbon Vanilla" at Bottling
1 Pkgs Nottingham (Danstar) Yeast-Ale


Unless others have suggestions to the contrary, I plan to follow the usual 1-2-3 fermentation schedule, so I'll report back in like 6 weeks?

:fro:

 

[PearlJamNoCode]

Are there any dry yeast substitutes for this recipe?

I Guess not

 

[Cheesefood]

I Guess not

Apparently no one has ever done it with dry, but that doesn't mean you can't be the first! Go with a neutral yeast like Munton's or Nottingham.

 

[Chriso]

I Guess not

I would assume so - on a chemical reaction level, yeast is yeast.

I'm using Danstar Nottingham dry yeast in the batch that I brewed two days ago, so you should be able to use about any ale-type yeast.

What are your fermentation temperatures? This can define what strain you need.
How clear do you want it? This dictates whether you want a low- or high-flocculation strain.

In short, though, yeah, you should be able to use dry yeast.

 

[PearlJamNoCode]

I would assume so - on a chemical reaction level, yeast is yeast.

I'm using Danstar Nottingham dry yeast in the batch that I brewed two days ago, so you should be able to use about any ale-type yeast.

What are your fermentation temperatures? This can define what strain you need.
How clear do you want it? This dictates whether you want a low- or high-flocculation strain.

In short, though, yeah, you should be able to use dry yeast.

My fermentation temps would be around 68*F. I'd like a relatively clear beer but flavor of course is most important.

My problem is I have planned my brew date the day I return home from school, therefore I won't have a chance to do a starter a few days before, so I'd prefer just to use the dry yeast.

 

[Chriso]

My fermentation temps would be around 68*F. I'd like a relatively clear beer but flavor of course is most important.

My problem is I have planned my brew date the day I return home from school, therefore I won't have a chance to do a starter a few days before, so I'd prefer just to use the dry yeast.

By what you're saying, I recommend the same Danstar Nottingham - it's high-flocculation, so it should result in a clear-ish beer, just remember that about 40% of the grain (or extract) is wheat-based, which will give you a haze unless you use gelatin/finings to cause precipitate to drop out, or perhaps give it a strong cold crash at the end of secondary?

I've never tried either method, I simply secondary for a couple of weeks, and however clear it is, it is. I have no problems with a cloudy wheat beer.

As for the Nottingham, I just followed the directions and have a quite active fermentation going as we speak. I thought it was strange, though, that the package tells you not to stir at first - add the dry yeast to about 4 oz of 85-92*F water, and let sit for 15 minutes, THEN stir, and pitch.

Edit: Also, you don't need a starter to do a Wyeast Smack-Pack... they work like a charm, they're just expensive.

:fro:

 

[Cheesefood]

My fermentation temps would be around 68*F. I'd like a relatively clear beer but flavor of course is most important.

This beer isn't clear and isn't meant to be clear. Mine were almost opaque.

 

[PearlJamNoCode]

Thanks for the tips (and the tolerance )

Looking forward to my first homebrew

 

[starlifter737]

I brewed using three vanilla beans split, scraped and added during the last 15 minutes of the boil. I just transferred out of the primary after ten days of unbelievably vigerous fermentation. (It looked like it was boiling for about two days.)

If this stuff tastes anything like it smells then I will be one happy guy. The aroma is heavenly.

I plan on letting it sit for only another week before I bottle it. Very anxious to try it.

 

[joebou4860]

I have used a dry german ale yeast that I got from my LHBS

 

[Schlenkerla]

I can't wait to brew this tomorrow morning!!! Here's my take on it, all-grain style.


BeerSmith Recipe Printout
Recipe: Caramel Vanilla Cream Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.15 gal
Estimated OG: 1.052 SG
Estimated Color: 10.3 SRM
Estimated IBU: 27.2 IBU
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item
4 lbs Pale Malt (2 Row) US
4 lbs Wheat Malt
1 lbs Caramel Malt - 10L
1 lbs Caramel Malt - 60L
8.0 oz Maize, Flaked
1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 min)
Total Grain Weight: 10.50 lb
Mash Schedule: 1-step, 3.25 gal, 156 deg target, 75 minute
Batch sparge, 1 batch, 5.25 gal, 170 deg

1.00 oz Cascade [5.50 %] (75 min)
1.00 oz Saaz [4.00 %] (15 min)
1.00 tsp Irish Moss (15.0 min)
2.00 oz Malto-Dextrine (15.0 min)
2.0 oz Milk Sugar (Lactose) (5.0 min)

1 Pkgs Nottingham (Danstar) Yeast-Ale


Unless others have suggestions to the contrary, I plan to follow the usual 1-2-3 fermentation schedule, so I'll report back in like 6 weeks?

:fro:

chriso - Your Caramel Vanilla Cream Ale has no Vanilla!!!

 

[Chriso]

chriso - Your Caramel Vanilla Cream Ale has no Vanilla!!!

Sorry, it didn't exist in BeerSmith by default, so I wrote it in on my paper copy. Have since added it to the s/w. I used 3 oz of "Real Bourbon Vanilla Extract" - store label, cost about $4.50.

I guess my recipe has 100% more caramel flavor (vanilla not available in all states, some restrictions apply, see manufacturer for details)?

 

[Schlenkerla]

OK - I'd hate for you to go to all that trouble only to forget the vanilla!!

You know how that can happen if your enjoying a few good ones. Having it on the list makes sure you don't forget!

 

[PearlJamNoCode]

I plan on doing a 5 gallon batch of this with a boil size of about 2.5 gallons. Would the ingredients (especially the amount of hops) on the first page remain the same?

Sorry again for all these silly questions... I'm just learning. You know what they say... "The only dumb question is the one that doesn't get asked."

 

[PearlJamNoCode]

I plan on doing a 5 gallon batch of this with a boil size of about 2.5 gallons. Would the ingredients (especially the amount of hops) on the first page remain the same?

Sorry again for all these silly questions... I'm just learning. You know what they say... "The only dumb question is the one that doesn't get asked."

Any help at all please?

 

[Joker]

Don't half the ingredients unless you are doing half a batch. If you half it you will have half the sugar and IBU's when you fill to 5 gallons with water.

Your still doing 5 gallons.

 

[PearlJamNoCode]

I'm doing a full 5 gallon batch but a 2.5 gallon boil. Thanks for the info.

 

[Cheesefood]

PJ-

Sorry I can't help answer all your questions. I've never made it the way you're looking to make it, so I can't guess at how it'll turn out. I wish I could give you answers. Try it out and see what you make. A 2.5 gallon boil might be kind of small to soak up all the sugars so you may end up with excessive caramelization.

 

[PearlJamNoCode]

No worries! this is my first brew ever so I just want to make sure I'm doing it right. I don't expect you to answer all my questions since there are so many of them.

What is excessive caramelization and what flavors would result form it? I'm thinking I might bump up the boil to 3 gallons.

Thanks!

 

[Cauldron7]

cheese, congrats on a great recipe and thanks for sharing. I popped the cap on my first one the night before thanksgiving, and I only have a 6 pack left! I did share a few and they were enjoyed by all who tasted. Cheers

I did all 1 oz hop additions, and toned down the vanilla to 2oz after boil and 2oz at bottleing - tastes amazing!


Hey PJ, I see you are from Philly. I live in the Burbs but work quite a bit downtown... send me a PM sometime (so we don't take over the thread) if you're interested in meeting for beer and trading brews.

 

[skybrew]

After reading all the good stuff about this beer it will be my next brew!
With the hops shortage I cannot find Saaz, any suggestions on what to sub for it?
Thanks

 

[Ice9]

I just pitched yeast on a batch of this about 20 minutes ago!

I went with 3# of xlight DME and 1 3.5# can of John Bull Wheat LME (All my LHBS had). They also didn't have any german ale yeast. So she suggested White Labs WLP011 European Ale Yeast.

I'm using a trial of Beer Alchemy for OSX and I planned out the recipe for adding the LME at the end of the boil. I adjusted the hops schedule to match the original recipe.
I opted to add the LME at the end since my brewpot is only 3.5 gallons.

I can't wait until this ones ready to drink!!!

 

[KopyKat]

I made this recipe and added bourbon suggested somewhere on this thread but I refuse to read 12 pages of posts to find it. I tried it fresh as was suggested that it was best and hated it. This was in June of this year. I almost poured it out but instead put it in a dark corner and forgot about it.

I bought a house and packed my brewing equipment which will be in storage for three months and was running out of homebrew so I dug up what I had put away in June.

IT WAS AWESOME!!!! It has turned out to be one of my best beers.

I exhumed the recipe and found that I had used more hops than the original and that the kolsh yeast didn't take off for a couple of days and I added US 05. This was a three gallon batch.

I believe I will use it as is the next time but make a 5 gallon batch using US 05 yeast. Here is the recipe I used for the three gallon recipe I made in May.


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Vanilla Nice
Brewer: Jerry Pritchett
Asst Brewer: Cheesefood
Style: Specialty Beer
TYPE: Partial Mash
Taste: (35.0) Fresh it was not nice but after 6 months it was delicious. I mean really great.

Recipe Specifications
--------------------------
Batch Size: 3.00 gal
Boil Size: 5.70 gal
Estimated OG: 1.051 SG
Estimated Color: 11.1 SRM
Estimated IBU: 30.4 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 80 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2 lbs Pale Extract (3.0 SRM) Extract 43.86 %
2 lbs Wheat Liquid Extract (8.0 SRM) Extract 43.86 %
9.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 12.28 %
0.60 oz Cascade [5.80 %] (60 min) Hops 22.6 IBU (actually used 1 oz)
0.60 oz Saaz [3.30 %] (20 min) Hops 7.8 IBU
0.60 oz Hallertauer [3.80 %] (5 min) (Aroma Hop-Hops -
0.15 tsp Irish Moss (Boil 10.0 min) Misc
1.00 oz Bourbon, Jim Beam Black (Bottling 5.0 minMisc
2.40 oz Lactose (Milk Sugar) (Boil 5.0 min) Misc
2.40 oz Lactose (Milk Sugar) (Bottling 5.0 min) Misc
4.00 oz Malto-Dextrine (Boil 5.0 min) Misc
30.00 ml Vanilla Extract (Bottling 0.0 min) Misc
30.00 ml Vanilla Extract (Primary 0.0 min) Misc
1 Pkgs German Ale/Kolsch (White Labs #WLP029) [SYeast-Ale
1 Pkgs Safale American Ale (DCL #US-05) Yeast-Ale


Mash Schedule: Partial Mash Steep
Total Grain Weight: 0.56 lb
----------------------------
Partial Mash Steep
Step Time Name Description Step Temp
45 min Grain Steep Add 0.85 gal of water and heat to 15155.0 F
10 min Sparge Add 0.85 gal of water at 175.3 F 165.0 F


Notes:
------
Note: At Bottling add Lactose & Vanilla & Bourbon
5/27/2007 Missed a lot of targets. Ended up with 6.2 gallons of pre-boil. Forgot to allow extract volume. Boiled 20 minutes before adding 1 oz Cascade instead of .60 ounce. Used Tradition Hops in place of Hallertaur and used Tpschitz Saaz. Ended up with 2.8 gallons in fermenter.
Pitched 1 tube of yeast at 79° and set fermenter chamber to 68° at 1PM.
5/28/2007 7PM 30 Hours. No activity yet. Swirled the yeast in suspension and returned to fermenter.
5/29/2007 8 AM - Almost no activity. Sprinkled a packet of US 05 on wort.
6/11/07 Bottled with 3 oz Corn Sugar, 2.5 oz Lactose, 1 oz Vanilla, 1 oz Bourbon.