Bosmo’s Imperial Cream Ale

Name: Bosmo’s Imperial Cream Ale
Cook time: 1 h 30 min
Ingredients: 9.75 lb (4.42 kg) 2-Row Brewers Malt; 1.25 lb (0.57 kg) Flaked Maize; 0.6 lb (0.27 kg) Briess Cara-Pils Malt; 1.25 lb (0.57 kg) Corn Sugar (Add at boil and boil for 90 min.); 0.75 oz (21.26 g) Hallertau Mittelfruh Hop Pellets, 4.5% alpha acid (45 min.); 0.9 oz (25.51 g) Willamette Hop Pellets, 5.5% alpha acid (45 min.); 1.1 oz (31.18 g) Hallertau Mittelfruh Hop Pellets, 4.5% alpha acid (5 min.); White Labs WLP001 California Ale Yeast

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Cook Time: 90 minutes

Servings: 5

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Ingredients

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9.75 lb (4.42 kg) 2-Row Brewers Malt1.25 lb (0.57 kg) Flaked Maize0.6 lb (0.27 kg) Briess Cara-Pils Malt1.25 lb (0.57 kg) Corn Sugar (Add at boil and boil for 90 min.)0.75 oz (21.26 g) Hallertau Mittelfruh Hop Pellets, 4.5% alpha acid (45 min.)0.9 oz (25.51 g) Willamette Hop Pellets, 5.5% alpha acid (45 min.)1.1 oz (31.18 g) Hallertau Mittelfruh Hop Pellets, 4.5% alpha acid (5 min.)White Labs WLP001 California Ale Yeast

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Instructions

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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.