I wanted to get at least one more low ABV summer thirst-quencher in before the heat ends. I picked up a can of Bend Brewing’s Camp Beer not long ago. It’s a 4% cream ale and it is fantastic which is what inspired this brew. Cream ales can be hit and miss. Not a ton of craft breweries make them. Baerlic used to make one called Cavalier. Not sure if they do that seasonally still.. Pelican has their Kiwanda. Migration has Clem’s Cream Ale. But largely it’s not a popular style right now. I wanted to make a more historic cream ale (if that’s possible). At least use the main ingredients that brewers used in pre-prohibition America like 6-Row malt and Cluster hops. So here goes!
OG – 1.038
FG – 1.006
ABV – 4.2%
IBU – 20
SRM – 2.6
6-Row – 6 lbs. (80%)
Flaked Corn – 1 lbs. 13.3%)
Corn Sugar – 8 oz. (added @ 5 minutes) (6.7%)
Cluster – 0.5 oz. @ 60
Willamette – 1 oz. @ 10
Cluster – 0.5 oz. @ End
Imperial Independence – fermented @ 62.
It’s time to get an Oktoberfest fermenting that will be ready to tap sometime late in September when the weather will warrant a beer like this. This year, I’ve decided to try out a few craft malts that are becoming more popular. I haven’t used Mecca Grade or any of the others yet so it seems like this will be a great style to try out some examples of Munich malt. These are said to be richer, maltier, and grainier than the larger producers like Great Western or Weyermann, etc. Would be really interesting to do a blind tasting with this beer and the same recipe using Great Western. Maybe Brulosophy will do one like that sometime.
OG – 1.050
FG – 1.012
ABV – 5.0%
IBU – 25
SRM – 11.4
Mecca Grade Metolius 8lb (80.0 %)
Admiral Red Seven Light Munich 2lb (20.0 %)
US Magnum (12.7 %) 0.40 oz 16.4 60 Min From End
German Tettnang (3.7 %) 1.00 oz 6.4 15 Min From End
German Hallertauer (2.3 %) 1.00 oz 1 Min From End
German Tettnang 3.7 % 1.00 oz 0.6 1 Min From End
Imperial L-17 Harvest – 2L Starter
I’m tiring of the hazy IPA trend and have slowed down drinking even my own! I’ve been drinking a lot more pilsners, kolsch’s, and really lagers of all kinds this summer. The goal here is just to create something light, crisp, and crushable for the hot weather ahead. Really love Block 15’s Gloria and wanted to create a beer similar, yet not trying to clone anything. Cheers!
OG – 1.051
FG – 1.012
ABV – 5.1%
IBU – 36
German Pilsner Malt – 8.5 lbs (86%)
German Carafoam 1lb – 1.0 lbs. (10%)
Acidulated – 6.00 oz (4%)
Magnum – 0.5 oz. @ 60
German Tettnang – 0.75 oz. @ 15
German Hallertau – 0.75 oz. @ 15
Mt. Hood – 0.5 oz. @ 15
German Tettnang – 0.5 oz. @ End
German Hallertau – 0.5 oz. @ End
Mt. Hood – 0.5 oz. @ End
Imperial L-28 Urkel
In the hot months of July, what I want to drink most are beers that are low alcohol, dry, crisp, citrusy. I’ve had some great English Summer Ale’s but have only tried to brew one other one which turned out very mediocre due to the UK Jester hops which were underwhelming to say the least! In any case, this one is a real winner. Honestly, I ripped most of this recipe off from somewhere I can’t find now! I made some modifications but would still love to give credit. I will keep looking! This is a delicious beer. It’s exactly what I crave on a hot day.
OG – 1.048
FG – 1.012
ABV – 4.7%
IBU – 30
SRM – 4.5
Maris Otter – 6.0 lbs
Golden Promise – 3.0 lbs.
White Wheat – 1 lbs.
Magnum – 0.3 oz. @ 60
Cascade – 0.5 oz. @ 60
Cascade – 0.5 oz. @ 10
EKG – 0.5 oz. @ 10
Amarillo – 2 oz. @ End (25 minute hop stand)
EKG – 0.5 oz. @ End (25 minute hop stand)
Imperial A-01 House
One of the things you’ll noticed about any trendy hazy beer producer is that their Hazy IPA is always double-dry hopped and always right around 8.0% alcohol. Seems to be a sweet spot for marketability and they’re usually quite delicious as well. That’s what I’m going for here. Definitely not rocket science to create a wonderful hazy beer. The rub is, most of them fail because they’re unwilling to spend the money to do it right AND afraid that it won’t sell at the necessary price-point. It’s tough to sell 6 dollar cans or 21 dollar 4-packs. But no worries at the homebrew level. Sure it’s a more expensive beer to make than the average but it’s worth it!
OG – 1.067
FG – 1.011
ABV – 7.7%
IBU – 10
SRM – 5.0
US 2-Row Malt 10lb 0oz 65.6 %
US Flaked Oats 2lb 0oz 13.1 %
US Wheat Malt 1lb 8oz 9.8 %
US Flaked Wheat lb 0oz 6.6 %
US Carapils 12.00 oz 4.9 %
US Magnum 12.7 % 0.30oz. @ 60
US Simcoe 13.0 % 2.00 oz @ end (30 minute hopstand)
US Mosaic 13.0 % 2.00 oz @ end (30 minute hopstand)
US Citra 11.0 % 2.00 oz @ end (30 minute hopstand)
Aus Galaxy 13.0 % 2.00 oz @ end (30 minute hopstand)
US Mosaic 13.0 % 2.00 oz Dry-Hopped
US Simcoe 13.0 % 2.00 oz Dry-Hopped
US Citra 11.0 % 2.00 oz Dry-Hopped
Aus Galaxy 13.0 % 2.00 oz Dry-Hopped
First half of dry hop addition added on 2nd day of fermentation.
Second half of dry hop added at end of fermentation for 5 days.
Imperial A-34 Juice
Time to get a Cinco De Mayo beer going. I changed the recipe a bit. Upped the Vienna malt percentage quite a bit and am going to use Imperial Harvest Yeast. Their Mex Lager strain was discontinued and White Labs strain is almost never available. This should make a great beer though. Excited to try it on the 5th!
German Pilsner Malt 6lb (63.2 %)
US Vienna Malt 3lb (31.6 %)
US Flaked Corn 8.00 oz (5.3 %)
US Magnum 12.9 % 0.40 oz 18.1 Loose Whole Hops 60 Min From End
Czech Saaz 3.0 % 1.00 oz 5.7 Loose Pellet Hops 15 Min From End
Czech Saaz 3.0 % 1.00 oz 0.0 Loose Whole Hops At turn off
Imperial L-17 Harvest
I wanted to make a real simple pale to both highlight the new base malt that I bought as well as use a few hops that always make a great beer. A Mosaic/Citra pale never disappoints!
OG – 1.054
FG – 1.012
ABV – 5.6%
IBU – 30
SRM – 4.8
Great Western NW Pale Malt – 10.5 lbs.
US Magnum 12.8 % 0.75 oz @ 60
US Mosaic 13.0 % 2.00 oz @ At turn off (30 minute hopstand)
US Citra 11.0 % 2.00 oz @ At turn off (30 minute hopstand)
US Mosaic 13.0 % 2.00 oz @ Dry-Hop
US Citra 11.0 % 2.00 oz @ Dry-Hop
Imperial A-07 Flagship