Market Street's Vanilla Creme Ale clone

5 gallons, extract with grains; OG = 1.040; FG = 1.012; IBUs = 14–16; ABV = 3.5%

Ingredients:

• 3.3 lbs. Muntons light malt extract syrup
• 1.0 lb. Muntons light dry malt powder
• 0.5 lb. wheat malt
• 1.0 lb. crystal malt (10° L)
• 3.25 AAU Nugget hops (bittering) (0.25 oz. of 13.0% alpha acid)
• 2.0 AAU Mt. Hood hops (aroma) (0.5 oz. of 4.0% alpha acid)
• 2 vanilla beans
• 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 malts in three gallons of water at 150º F for 30 minutes. Remove the grains from the wort, add malt extracts and bring to a boil. Add Nugget (bittering) hops, Irish moss and boil for 60 minutes. Add chopped vanilla beans for the last 15 minutes of the boil. Add Mt. Hood (aroma) hops for the last two minutes of the boil.    

When you are done boiling the wort, strain out the hops and add the wort to two gallons of cool water in a sanitary fermenter. Top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70º F and ferment for 10–14 days. Bottle your beer, age for two to three weeks and enjoy!

All-grain option:    

Replace the light syrup and powder with 5.5 lbs. Great Western two-row pale malt. Mash all your grains at 155º F for 45 minutes. Collect enough wort to boil for
90 minutes and still have a 5.5-gallon yield.    

Since the IBUs are low, it is difficult to decrease the quantity of hops to account for increased hop extraction efficiency in a full boil. Instead, use the same amount of bittering hops, but simply reduce the total boiling time of the bittering hops from 60 minutes to 50 minutes. The remainder of the recipe is the same as the extract.