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The Pioneer - Imperial Cream Ale
Cream Ale • All Grain • 5 gal
I would have used another hop variety. The bitterness was good, but there was too much citrus. The citrus cut the depth of the cream ale, which was not my intention.
October 25, 2011 pm 01:47pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6.5 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1 oz
Simcoe® - 13.5 AA% whole; boiled 15 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1 tsp
Irish Moss - Before Fermentation (15 min Boil) (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
White Labs WLP570 Belgian Golden Ale
White Labs WLP570 Belgian Golden Ale
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will
Notes
Citra Hops were used- not Simcoe. Very similar aroma with slightly higher AA. Honey and Lactose added to boil at 45 min. Yeast started for 15 hours.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.012 | 1.006 - 1.012 | |
| Color: | 5.1 SRM | 2.5 - 5 | |
| Alcohol: | 7.4% ABV | 4.2% - 5.6% | |
| Bitterness: | 14.7 IBU | 15 - 20 | |
Discussion
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