hiphoppotamuss
Well-Known Member
My wife and I were at a local brewpub recently where they served an “Orange Creamsicle Ale“… it was absolutely delicious. None of the servers had any clue as to the ingredients so I thought I would try to re-create it. I bumped up the malt bill on a Cream Ale I’ve brewed in the past which was quite good ( the creamsicle Ale was around 6.7% ABV) plus lactose and a little sugar to bump the ABV
I’m curious about hops? I know Mandarina Bavaria has a great citrus flavor to it but I have also been hearing wonderful things about the Zamba blend. Am I overdoing the vanilla? Thoughts?
5 lb 2-Row Xtra Pale Malt Viking Grain 1.8 °L
5 lb Pilsner Weyermann Grain 1.8 °L
1 lb Corn Yellow, Flaked Briess Grain 1.5 °L
1 lb Milk Sugar (Lactose) Sugar 0 °L
1 lb Oats, Flaked Briess Grain 1.6 °L
8 oz Caramel/Crystal Malt Grain 7.9 °L
6 oz Sugar, Table (Sucrose)
4 oz Carapils Briess.
150F x 60 min plus mashout 168F
60 minute boil
20g Mandarina Bavaria 8.5% @ 60 min 18.1 IBU
15 g HS Zamba 10.0% @15 min 8 IBU
10 g Mandarina Bavaria 8.5% @15 min 3.3 IBU
2oz sweet dried orange peel at 5 min
45 g HS Zamba 10.0% hopstand
30 g Mandarina Bavaria 8.5% hopstand
30mL vanilla extract whirlpool
2 packets Lallemand Voss ferment at 75F
3 vodka soaked chopped vanilla beans added at kegging.
I’m curious about hops? I know Mandarina Bavaria has a great citrus flavor to it but I have also been hearing wonderful things about the Zamba blend. Am I overdoing the vanilla? Thoughts?
5 lb 2-Row Xtra Pale Malt Viking Grain 1.8 °L
5 lb Pilsner Weyermann Grain 1.8 °L
1 lb Corn Yellow, Flaked Briess Grain 1.5 °L
1 lb Milk Sugar (Lactose) Sugar 0 °L
1 lb Oats, Flaked Briess Grain 1.6 °L
8 oz Caramel/Crystal Malt Grain 7.9 °L
6 oz Sugar, Table (Sucrose)
4 oz Carapils Briess.
150F x 60 min plus mashout 168F
60 minute boil
20g Mandarina Bavaria 8.5% @ 60 min 18.1 IBU
15 g HS Zamba 10.0% @15 min 8 IBU
10 g Mandarina Bavaria 8.5% @15 min 3.3 IBU
2oz sweet dried orange peel at 5 min
45 g HS Zamba 10.0% hopstand
30 g Mandarina Bavaria 8.5% hopstand
30mL vanilla extract whirlpool
2 packets Lallemand Voss ferment at 75F
3 vodka soaked chopped vanilla beans added at kegging.