Cookies and Cream Ale

Extract Recipe

Submitted By: pjnavarre (Shared)
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Brewer: Cassandra Navarre
Batch Size: 5.00 galStyle: Cream Ale ( 6A)
Boil Size: 2.82 galStyle Guide: BJCP 2008
Color: 6.2 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 19.3 IBUsBoil Time: 60 min
Est OG: 1.039 (9.6° P)
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 3.8%Taste Rating: 35.0

Ingredients
Amount Name Type #
12.00 oz Honey Malt (25.0 SRM) Grain 1
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
4.00 oz Biscuit Malt (23.0 SRM) Grain 3
6 lbs Pilsen Malt Syrup (3.0 SRM) Extract 4
1.00 oz Cluster [7.5%] - Boil 60 min Hops 5
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 6
1.25 lbs Cranberries (Dried) (Secondary 10 days) Misc 7
3.00 oz Cacao Nibs (Secondary 2 weeks) Misc 8
1.00 oz Indonesia Cinnamon Stick (Secondary 2 weeks) Misc 9
0.50 oz Mexican Vanilla Bean (Secondary 2 weeks) Misc 10

Taste Notes

Need to add a half shot of Mcgillcuty's Vanilla Liquire per glass

Notes

10/11/15 Filled yeast ball with unfermented wort, and sealed it before adding yest to FastFrementor. 10/17/15 Opened valve on ball; sugar still fermented in ball, and nearly exploded.

This Recipe Has Not Been Rated

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