Beer to Brew in Spring for Summer | Cream Ale Recipe

Hoppy_Brewer_Imperial_Cream_Ale

Although the groundhog has predicted six more weeks of winter it’s not too early to start gathering your springtime brewing ingredients. Spring is the time to brew batches of homebrew that you’ll want to drink during the summer. Looking for a beer to brew this spring? Give this Imperial Cream Ale a try!

Great Summer Style Beers to Brew in Spring:

  • Bavarian Weizen/Weisse
  • Cream Ale
  • Fruit/Wheat Beers
  • Kolsch Beer
  • Pilsner
  • Saison
  • Steam Beer / California Common
  • Summer Ales

About Cream Ales

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.

Bosmo’s Imperial Cream Ale | Cream Ale

INGREDIENTS

For 5 gallons (19 L)

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

SPECIFICATIONS

  • Original Gravity:071
  • Final Gravity:014
  • ABV:45%
  • IBU:~37
  • SRM:8 (7.5 EBC)
  • Boil Time:90 minutes
  • Efficiency:75%
  • Pre-boil Volume:12 gallons
  • Pre-boil Gravity:n/a

DIRECTIONS

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.

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