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Vanilla Cream Ale

A delightful combination of smooth vanilla notes and a light, creamy texture that makes it a perfect companion for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 8 hours
Servings: 15 ounces
Course: Beverage
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 9 lbs Pale Malt 2-row
  • 1 lb Crystal Malt 40L
  • 0.5 lb Flaked Corn
  • 1 oz Hallertau hops bittering
  • 0.5 oz Saaz hops flavor
  • 1 oz Vanilla beans split and scraped
  • 1 pkg American Ale yeast e.g., Safale US-05
  • 5 oz Priming sugar for bottling

Equipment

  • Brew kettle (at least 5 gallons)
  • Mash tun
  • Fermentation vessel with airlock
  • Sanitizer
  • Siphon and tubing
  • Bottling equipment (bottles, caps, capper)
  • Thermometer
  • Hydrometer

Method
 

  1. Sanitize all your brewing equipment to prevent unwanted bacteria.
  2. Heat 3 gallons of water to 165°F and add your crushed grains.
  3. Maintain a mash temperature of 152°F for about 60 minutes to extract fermentable sugars.
  4. After mashing, rinse the grains with hot water to collect more sugars.
  5. Bring the collected wort to a boil and add the Hallertau hops.
  6. Boil for 60 minutes.
  7. With 15 minutes left in the boil, add the Saaz hops.
  8. After boiling, cool the wort as quickly as possible.
  9. Transfer the cooled wort to your fermentation vessel and pitch the yeast.
  10. Seal it with an airlock and let it ferment at around 68°F for about 1-2 weeks.
  11. After fermentation, add the scraped vanilla beans to the beer.
  12. Bottle the ale with priming sugar and let it carbonate for another week.

Notes

Use fresh vanilla beans for a more aromatic profile and monitor fermentation temperature to avoid off-flavors.