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T-Boone Vanilla Cream Ale (partial mash)

T-Boone Vanilla Cream Ale (partial mash)

Cream Ale • Partial Mash • 5.5 gal

Big Red Head

Partial mash version of a vanilla cream ale.

February 27, 2012 pm 10:35pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5.5 gal)

  • 5 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.25 lbs 2-Row Carapils® Malt; Briess

    2-Row Carapils® Malt; Briess

    Very low color or flavor contribution. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.25 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 3.30 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • 0.50 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 0.125 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 0.75 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 0.50 oz Centennial - 10.0 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 0.50 oz Cascade - 5.5 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 0.50 oz Hallertau - 4.5 AA% pellets; boiled 1 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 2 oz Vanilla (extract) - last 5 minutes of boil (omitted from calculations)

    Vanilla (extract)

    Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.

  • 1 oz Vanilla (extract) - add at bottling (omitted from calculations)

    Vanilla (extract)

    Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.

  • White Labs WLP005 British Ale

    White Labs WLP005 British Ale

    This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

Notes

add irish moss for clarity- last 15 minutes of boil.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: A - Cream Ale

Range for this Style
Original Gravity: 1.060 1.042 - 1.055
Terminal Gravity: 1.011 1.006 - 1.012
Color: 4.3 SRM 2.5 - 5
Alcohol: 6.5% ABV 4.2% - 5.6%
Bitterness: 25.6 IBU 15 - 20

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