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Specialty

Vanilla Caramel Cream Ale

Tasting Notes:

ESB, followed by a hint of sweet vanilla

added by: brendan

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Ingredients
Malt
  1. 7 lbs 2-Row Brewers Malt
  2. 3 lbs Wheat Malt
  3. 1 lbs American Caramel 60°L
Hops
  1. .5 oz Czech Saaz (5.0%) - added during boil, boiled 20 min
  2. .5 oz Tettnanger (4.5%) - added during boil, boiled 5 min
  3. 1 oz Cascade (6.9%) - added during boil, boiled 60 min
  4. .25 oz Perle (6.1%) - added during boil, boiled 40 min
Yeast
  1. WYeast 1007 German Ale
Specialty
  1. 4 oz Vanilla (extract) - add to secondary fermenter
  2. 4 oz Vanilla (extract) - add to primary fermenter
  3. 4.0 oz Lactose

Steps
  1. Mash/Grains: Mash Grains at 168F
  2. Mash/Grains: Sparge at 170F
  3. Boil: Add 1oz Cascade hops at 60 mins
  4. Boil: Add .25oz Perle hops at 40 mins
  5. Boil: Add .5oz Czech Saaz hops at 40 mins
  6. Boil: Add .5oz Tettnanger hops at 5 mins
  7. Fermentation: Add 4oz Vanilla to primary fermentor
  8. Fermentation: Add to primary fermentor for 10 days
  9. Fermentation: Add 4oz Vanilla to secondary fermentor
  10. Fermentation: Secondary fermentation 14 days

Recipe Notes

None yet.

Beer Stats
  • Style: Specialty
  • OG: 1.065
  • FG: 1.016
  • ABV: 6.4%
  • IBU: 28.48
  • Color: 12.2
Recipe Stats
  • Type: All-Grain
  • Batch Size: 5.5 gal.
  • Boiling Time: 60 min.

Recipe Brewing History

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