Vanilla Cream Corn Ale

My idea of a good cream ale with some vanilla flavor.
The only thing not sure of is mash efficiency. My OG just before pitching yeast was 1.044 @ 68°

Brewer:	Art Shipley		Email:	-
Beer:	Vanilla Cream Corn Ale		Style:	Cream Ale
Type:	Partial mash		Size:	6.0 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	12 IBU
OG:	1.042		FG:	1.010
Alcohol:	4.1% v/v (3.2% w/w)
Water:	no water treatment at all
Grain:	8 oz. American 2-row 8 oz. Dextrine malt (Cara-Pils) 1 lb. Flaked corn 2 oz. Flaked oats 8 oz. Gambrinus Honey Malt
Mash:	80% efficiency
	bring 4.15 qts water up to 175° add all grains/adjuncts (this brought temp down to 154°) cover and let sit for one hour. Sparge with 1.5 gals 170° water then add enough 170° water to runoff to bring volume to 3.5 gals for boil
Boil:	60 minutes	SG 1.071	3.5 gallons
	2.25 lb. Light malt extract 2 lb. Light dry malt extract
	Irish Moss (2 tsps) 15 min
Hops:	.5 oz. Willamette (5% AA, 60 min.) .5 oz. Willamette (5% AA, 30 min.)
Yeast:	1187 Ringwood Ale Yeast
Log:	12 days in primary at 70° 4 weeks in secondary at 70° take 2 cracked/split vanilla beans sanitize in 2.0 cups boiling water for one minutes then add to secondary
Carbonation:	2.7 volumes	Keg: 11.7 psi @ 35°F
Tasting:	will edit comments after tasting

Recipe posted 08/11/06.