Grain / Extract
1 lbs 4.0 oz Light Dry Extract (8.0 SRM)
4 lbs Pale Liquid Extract (8.0 SRM)
1 lbs Caramel/Crystal Malt - 10L
8.0 oz Wheat - White Malt (2.3 SRM) Grain
 
Hops
0.50 oz Williamette Hops[5.40 %] (45 min) Hops 8.3 IBU
1.00 oz Saaz [3.20 %] (8 min) Hops 3.2 IBU
 
Misc.
1.00 tsp Irish Moss (Boil 15.0 min) Misc
3.00 tbsp Vanilla Extract (Secondary 7.0 days)
 
Yeast
1 Pkgs Cream Ale Yeast (White Labs #WLP080)
 
Measured Original Gravity: 1.072 SG
Measured Final Gravity: 1.008 SG
Actual Alcohol by Volume: 8.37 %
 
Now What
1. Steep specialty grains for 30 minutes at 150 degrees F
2. Bring water volume to 5.75 gallons
3. Add DME and LME
4. Boil for 60 minutes
5. Add Williamette Hops and boil for 45 minutes
6. Add Irish Moss and boil for 15 minutes
7. Add Saaz Hops and boil for 8 minutes
8. Cool wort to approximately 70 degrees F
9. Transfer wort to primary fermenter and aerate
10. Add yeast
11. Ferment in primary for 7 days at 70 degrees F
12. Add vanilla extract to secondary fermenter
13. Transfer beer to secondary and rest for 7 days
14. Bottle / Keg according to carbonation preference