Cookies and Cream Ale 
Extract Recipe
Submitted By: pjnavarre (Shared)
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| Brewer: Cassandra Navarre | |
| Batch Size: 5.00 gal | Style: Cream Ale ( 6A) |
| Boil Size: 2.82 gal | Style Guide: BJCP 2008 |
| Color: 6.2 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 19.3 IBUs | Boil 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 glassNotes
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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