Market Street’s Vanilla Creme Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.040 FG = 1.010
IBU = 14 SRM = 5 ABV = 3.9%
3.3 lbs. (1.5 kg) Muntons light malt extract syrup
1.25 lb. (0.57 kg) wheat dried malt extract
1 lb. (0.45 kg) crystal malt (10 °L)
3.25 AAU Nugget hops (75 min.) (0.25 oz./7 g of 13% alpha acid)
2 AAU Mt. Hood hops (2 min.) (0.5 oz/14 g. of 4% alpha acid)
2 vanilla beans (0 min.)
1 tsp. Irish moss
White Labs WLP001 (California Ale) yeast or Wyeast 1056 (American Ale) yeast
O.75 cup corn sugar (for priming)
Step by Step
Steep the crushed malt in three gallons (11 L) of water a the water heats up. Remove the grains from the wort when the temperature reaches about 170 °F (77 °C). Add malt extracts and bring to a boil. Add Nugget (bittering) hops, Irish moss and boil for 60 minutes.Add Mt. Hood (aroma) hops for the last two minutes of the boil. Add chopped vanilla beans at the end of the boil and allow to steep for 10 minutes before chilling.
Add the wort to two gallons of cool water in a sanitary fermenter. Top off with cool water to 5 gallons (19 L). Cool the wort to 70 ºF (21 °C), aerate the beer and pitch your yeast. Ferment the beer at 68 ºF (20 °C)and ferment for 10–14 days. Bottle your beer, age for two to three weeks and enjoy!
Replace the extracts with 5 lbs. (2.3 kg) two-row pale malt and 2 lbs. (0.91 kg) wheat malt. Mash all your grains at 155 ºF (68 °C) for 45 minutes. Collect enough wort to boil for 90 minutes and still have a 5.25-gallons at the end of the boil. The remainder of the recipe is the same as the extract.
Written by Steve Bader
Homebrew rendition of this vanilla-flavored ale from Nashville, Tennessee’s Market Street Pub.