×
AD BLOCKER DETECTED:

We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Bosmo’s Imperial Cream Ale | Cream Ale

back to search Back to Search  Style Details 

Bosmo’s Imperial Cream Ale | Cream Ale

back to search Back to Search  Style Details 

Beer Style: Cream Ale  (6A)
Recipe Type: all-grain
Yield: 5 US gallons

Cream Ale
Beer Color

Description:

Cream ales have a hint of malt with a sweet corn-like aroma and a crisp body with a clean finish. A cream ale is basically an ale that has been brewed with ale yeast at lower temperatures and cold aged.

Ingredients:

  • 9.75 lb (4.42 kg) | 2-Row Brewers Malt
  • 1.25 lb (0.57 kg) | Flaked Maize
  • 0.6 lb (0.27 kg) | Briess Cara-Pils Malt
  • 1.25 lb (0.57 kg) | Corn Sugar (Add at boil and boil for 90 min.)
  • 0.75 oz (21.26 g) | Hallertau Mittelfruh Hop Pellets, 4.5% alpha acid (45 min.)
  • 0.9 oz (25.51 g) | Willamette Hop Pellets, 5.5% alpha acid (45 min.)
  • 1.1 oz (31.18 g) | Hallertau Mittelfruh Hop Pellets, 4.5% alpha acid (5 min.)
  • White Labs WLP001 California Ale Yeast

Additional Instructions

Boil: 90 Minutes
Primary Ferment: 4-5 Days
Secondary Ferment: 3-4 Weeks

Beer Profile

Original Gravity: 1.071
Final Gravity: 1.014
Alcohol by Vol: 7.45%%
Color SRM: 3.8  Color Sample 
Bitterness IBU: 37
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Use a step mash with time +15-minute steps starting at 121°F (49°C) for 30 minutes, 145°F (63°C) for 45 minutes, and 158°F (70°C) for 60 minutes.

Mash out at 168°F (76°C) and sparge with 166°F (74°C).

Collect enough wort (about 6.12 gallons or 23.17 liters) to end up with 5 gallons (19 liters) after a 90-minute boil, chill to 68°F (20°C), rack to fermenter, pitch yeast and aerate well. Pitch two packages of yeast or a half-gallon starter.

Ferment at 61-62°F (16-17°C) for 4 to 5 days, then rack to secondary fermenter and cellar for three to four weeks at 45-50°F (7-10°C).

When ready, bottle and condition for a minimum of two weeks.

Source:

spacer
 
 
 

 

review rating
 Reviewed by Joe on Thu Jun 4 2020

I was also lost on the conversion chart!

review rating
 Reviewed by bruce on Thu Jun 4 2020

131 pounds of grain in a 5 gallon batch?
Time you start to proofread your recipes.

review rating
 Reviewed by Nate on Wed Jun 3 2020

Someone needs a better conversion chart.