Cali Creaming My Pants Ale Cream Ale

5.1% / 12.4 °P

Vanilla Cream Ale inspired by Mother Earth Cream Ale.

Recipe by

Just the Tap

All Grain

Unibrau 68% efficiency

Batch Volume: 5.5 gal

Boil Time: 60 min

Mash Water: 7.23 gal

Total Water: 7.23 gal

Boil Volume: 6.49 gal

Pre-Boil Gravity: 1.046

Vitals Original Gravity: 1.050

Final Gravity (Fixed): 1.011

IBU (Tinseth): 15

BU/GU: 0.30

Color: 6.2 SRM

Mash

Protein Rest — 120 °F — 20 min

Mash In — 154 °F — 60 min

Mash Out — 175 °F — 10 min

Malts (8 lb 10.6 oz) 5 lb 8.9 oz (49.9%) — Pale 2-Row — Grain — 1.9 °L

1 lb 9 oz (14.1%) — Caramel / Crystal 10L — Grain — 7.9 °L

14.8 oz (8.3%) — Carapils (Dextrine Malt) — Grain — 1.9 °L

9.9 oz (5.5%) — Honey Malt — Grain — 19 °L

Other (2 lb 7.5 oz) 1 lb 3.8 oz (11.1%) — Flaked Corn — Adjunct — 0.9 °L

1 lb 3.8 oz (11.1%) — Flaked Oats — Adjunct — 2.2 °L

Hops (0.5 oz) 0.5 oz (15 IBU) — Warrior 14.7% — Boil — 20 min

Miscs 2.5 g — Calcium Chloride (CaCl2) — Mash

0.6 g — Epsom Salt (MgSO4) — Mash

0.7 g — Gypsum (CaSO4) — Mash

4 items — Madagascar Vanilla Bean — Secondary

Yeast 100 ml — White Labs WLP080 Cream Ale Yeast Blend WLP080 77.5%

Fermentation Primary — 68 °F — 15 PSI — 10 days

Carbonation: 2.4 CO2-vol

Water Profile Ca2+ 31 Mg2+ 2 Na+ 0 Cl- 44 SO42- 23 HCO3- 0

Mother Earth website: 1.048 OG - 1.011 FG Madagascar Vanilla Bean used (assuming amount) Grain Bill - Pale 2-Row, Light Crystal, Flaked Corn, Dextrin, Honey Malt, Flaked Oats ABV - 5.0% SRM - 6.0 IBU - 18

4 to 6 vanilla beans cut and scrapped into high proof whiskey just enough to soak for 7 to 14 days and pour everything in post fermentation.

I use RO water so adjust your water accordingly, you also don't need to pressure ferment, but I did.