Tag Archives: al

Imperial Classic American Creme Ale?

Well the first version of my Classic American Creme Ale was so damn good it made my Top Six List (obviously list to be revised as time goes by).  Then I got a wild hair one day and thought to myself “boy that was so good, I should imperialize it!”

This may not turn out to be the best idea I’ve had, but the deed is done, and it’s in the fermenter.  The only difference was the original used 6-row, and this one used UK pale malt, so it’s not quite exactly the same grain bill (nor is it the same hops used, but I’ll get to that).  Essentially my (perhaps not so bright) idea was to jack everything up by a third, and use more and stronger hops.  Here’s the jist of it:

  • 12 lbs UK pale malt
  • 4 lbs flaked corn
  • 21g magnum hops at 60
  • 1 oz magnum at 5
  • 3 oz willamette at FO
  • 15 minute hop stand at 170F
  • Nottingham yeast

Will I be a Super-Genius or a Super-Magoo?  Don’t answer that!

I suspect it will at least make tasty beer, which is all you can really hops for when you’re shooting in the dark, making recipes based on your drunken whims from last night.  We’ll see in a few weeks!

Al’s Benchwarmer IPA

Thanks to to MrOH and OddNotion from BeerAdvocate.com for choosing the name and hops schedule for this IPA, as seen in this thread.

Ingredients:

  • Briess Golden Light Dry Extract  3.25 lbs
  • Briess golden light liquid extract 3.125 lbs
  • Briess 2 Row Caramel 20   6 oz
  • Briess 2 Row Caramel 40   6 oz
  • Briess 2 Row Caramel 60   6 oz
  • 1oz Columbus @ 60
  • 0.5oz each Columbus and Cascade @ 15
  • 0.5oz each Columbus and Cascade @ 10
  • 0.5oz each Columbus, Cascade, and Willamette @ 5
  • 1 oz each Columbus, Cascade, and Willamette @ FO
  • 1 oz each of Columbus and Cascade and 0.5oz Willamette Dry Hop for 7-10 Days

Procedure:

  1. prepare checklist
  2. lay out ingredients and equipment
  3. bring 1 gallon spring water to 165 F
  4. add grains (in mesh bag)
  5. steep for 30 minutes at 155F
  6. In separate pot, pre-boil 3 gallons spring water
  7. when grains are finished steeping, remove grain bag, combine wort into boiling pot with pre-heated spring water and bring to boil
  8. add bittering hops, 1oz columbus at 60 minute mark
  9. add the wort chiller at beginning of boil.  make sure wort chiller is pre-filled with hot water
  10. add the DME and LME incrementally during the boil
  11. add 0.5 oz columbus and  0.5oz cascade at 15 minute mark
  12. add 1/4 tsp Irish moss powder at 15 minute mark
  13. begin sanitation procedures on spoon, thermometer, bucket, wine thief
  14. add 0.5 oz columbus and  0.5oz cascade at 10 minute mark
  15. add 0.5 oz columbus and  0.5oz cascade and o.5oz willamette at 5 minute mark
  16. add 1 oz columbus and  1 oz cascade and 1 oz willamette at FO
  17. hop rest 20 minutes
  18. stir occasionally with sanitized stainless spoon during hop rest and during cooling
  19. while wort is cooling, add 1 gallon chilled spring water to sanitized primary fermenting bucket, allowing it to fall into bucket to increase aeration
  20. when wort gets to about 70F, add to fermentation bucket
  21. top to 5 gallons with chilled spring water
  22. take OG reading with sanitized wine thief
  23. thoroughly aerate wort with sanitized stainless steel spoon
  24. ensure wort is 70F or a little less before pitching yeast
  25. pitch yeast
  26. gently stir using sanitized stainless steel spoon
  27. install sanitized bucket lid and airlock
  28. ferment in closet for 7-9 days at 67F ambient air temp.
  29. after 7-9 days, add 0.5 oz chinook and 1 oz willamette for dry hopping
  30. take FG sample and bottle (after a minimum of 14 days)
  31. use 5 oz corn sugar at bottling

Targets: OG: 1.60    FG:  1.016     IBU: 93    SRM: 9.2    ABV: 6.3

Actual OG: 1.064

Actual FG: 1.014

Notes: actually less than 5 gallons came of this batch.  Probably about 4 1/2 gallons.  Most of it was boiled.  Much of the hops were filtered out before adding to fermentation bucket.  I expect the rest to mostly settle out during fermentation.

Wort was the most bitter of any I’ve made so far.  I have high hopes for the flavor and aroma on this beer, after all, I’ve dumped more than seven ounces of hops in it already!

%d bloggers like this: