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Imperial Ale
Specialty Beer • Partial Mash • 6.0 gal
This is an old style English Ale no longer made. It is a monster, so be careful drinking this. It sneaks up on you.
November 7, 2002 pm 02:39pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 6.0 gal)
- 6 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
- 2 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 6 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.5 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 2 1/2 oz
Challenger - 7.0 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 3/4 oz
Cascade - 5.8 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 3/4 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.109 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.027 | 0.995 - 1.035 | |
| Color: | 13.7 SRM | 1 - 50 | |
| Alcohol: | 11.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 73.0 IBU | 0 - 100 | |
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