Brewer's Connection

Vanilla Velvet Rose Amber Cream Ale

Velvet Rose Cream ale

Click here for a downloadable, printer friendly version of recipe.



Malt Extracts


Yeast Options



  1. If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry active yeast, you will need to add it after the wort has cooled, Refer to step 11.
  2. Combine grains with flaked corn and put into a grain bag or muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 160° then turn off heat and add grain bag. DO NOT add grains to water above 165° F.
  3. Add the amylase enzyme and let grains steep until temperature reachs 143°-145º F, about 30 - 40 minutes. Stir grain bag gently from time to time and leave pot uncovered.
  4. Remove grain bag and let it drain into the brew pot. DO NOT squeeze grain bag.
  5. Rinse grains over brew pot by slowly pouring 1 cup of HOT tap water over the top of the grain bag. Discard grains.
  6. With the heat off, add the liquid malt extract and stir. Turn on heat and while stirring bring to a boil.
  7. Make note of the time the boil starts and add the 1 oz of Willamette hops. Do not boil too hard, make sure it is a calm boil.
  8. After 45 mins of boiling add 1/2 oz of Cascade hops along with the Irish Moss.
  9. Boil a final 15 mins, add remainig 1/2 oz of Cascade hops, then remove from heat. Add Vanilla Bean cut long way in half. Let steep 5 minutes.
  10. Cool the wort and add to fermenter on top of 2 gallons of very cold / ice water. NEVER POUR HOT WORT INTO A GLASS FERMENTER.HINT: 8 lbs of filtered ice = 1 gallon of water.
  11. Top off to 5 gallons. After the wort cools to 80° or below, open the yeast package and pour the contents on top of the wort.
  12. Ferment for 7-10 days at 68°-72° F. Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days.
  13. The final specific gravity should be 1.012-1.014. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days. Chill as needed and enjoy!

Vanilla Velvet Rose Cream Ale Recipe*

Choose Your Yeast*:

**Liquid yeast shipped 2nd Day Priority Mail with cold pack.

**Does not include Vanilla Bean**.

Pricing with Vanilla Bean (availability)
Choose Your Yeast*:

**Vanilla Beans subject to availability**

Muslin Bag*

Choose Size

*Not included with recipe.

Priming Sugar

One Shot (5oz) - 99¢

Click here for a downloadable, printer friendly version of recipe.