12 replies to this topic

[DaBearSox]

So its getting to that time of year again and memorial day is right around the corner. I am getting out of my bigger beers and wanting to try some great summer/lawnmower brews....Next up for me will be my version of Mister Squintys Summer Ale in Radical Brewing4.75 lbs Maris Otter2.25 lbs German Pils14 oz White Wheat8 oz Demerara SugarGoing to change up the hops from their version which is Challanger and Saaz to Sterling and Libertyusing Safale 04 yeastso what are some of your favorite summer/lawnmower ale recipes?

[Big Nake]

My Blonde Ale and most of the lagers on my site.

And a beer that I have in primary right now that is a summer version of my Aviator's English Ale...

British Blonde

7.5 lbs UK Pale Malt
7 oz Vienna
7 oz Crystal 10°L
4 oz Torrified Wheat (mash temp 151°)
1 oz Styrian Goldings 3.5% plus ½ oz Kent Goldings 5% for 60 minutes
¾ oz Stryian Goldings 3.5% for 15 minutes
¼ oz Styian Goldings 3.5% plus ½ oz Kent Goldings 5% for 1 minute
Wyeast 1099 Whitbread Ale Yeast

OG: 1.049, FG: 1.012, IBU: 31, SRM: 5, ABV: 4.8%

[chadm75]

Here is a very simple Belgian Wit that is about 3rd in line to be brewed...4 lbs. Belgian Pils3 lbs. Belgian Wheat Malt8 oz. Belgian Aromatic1 lb. Flaked Wheat1 lb. Flaked Oats1 oz. East Kent Goldings @ 4.5%AAU for 60 mins.Wyeast 2565 Kolsch or WYeast 3944 Belgian WitbierMash @ 152 for 60 mins. OG - 1.048 FG - 1.010 IBU - 16 SRM - 6 ABV - 5.0%

[DaBearSox]

I like the looks of both of those...anyone else have some great summer recipes?

[Yeasty Boy]

I've been digging Crisp Marris Otter and about 5% 30°L 10 high 40's low 50's mashed around 152°, Target and/or Challenger to about 35 IBU, Goldings and/or Challenger late, house choice English yeast strain. Been doing West Yorkshire, 1026, Nottingham, CL-150, but I can't imagine this not working with whatever yeast you like.Something similar but totally different is Castle pils and <10% specialty malts (Aromatic, Honey, Biscuit, Caravienne) to about 1.050, Magnum to 25-30 IBU, some late Hallertau or Saaz or Styrian, Belgian yeast of choice. I'm on an Ingelmunster kick at the moment, but anything Abbey or Farmhouse (even Forbidden Fruit) will make a decent beer if you like the yeast and know how to treat it.While I'm at it, if you have the time to lager, a bunch of pilsner, 5% acid malt, with just a touch of honey malt and a whiff of light Munich to about 1.050, Magnum for 20 IBU and Hallertau late, Hellabock or other Bavarian-type strain (2308, 2206, 820, 833) is excellent on a hot day.

[jammer]

I like the looks of both of those...anyone else have some great summer recipes?

Blonde AleA ProMash Recipe ReportRecipe Specifics----------------Batch Size (Gal): 6.00 Wort Size (Gal): 6.00Total Grain (Lbs): 12.60Anticipated OG: 1.057 Plato: 14.1Anticipated SRM: 4.1Anticipated IBU: 26.3Brewhouse Efficiency: 75 %Wort Boil Time: 60 MinutesGrain/Extract/Sugar % Amount Name Origin Potential SRM----------------------------------------------------------------------------- 81.0 10.20 lbs. Pale Malt(2-row) America 1.036 2 9.5 1.20 lbs. Munich Malt(2-row) America 1.035 6 9.5 1.20 lbs. Flaked Corn (Maize) America 1.040 1Potential represented as SG per pound per gallon.Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 1.25 oz. Willamette Whole 5.00 22.5 60 min. 0.50 oz. Willamette Whole 5.00 3.0 20 min. 0.25 oz. Willamette Whole 5.00 0.8 5 min.Yeast-----White Labs WLP051 California Ale VITs a nice easy drinking beer.Cheers.

[BikeBrewer]

I've been digging Crisp Marris Otter and about 5% 30°L 10 high 40's low 50's mashed around 152°, Target and/or Challenger to about 35 IBU, Goldings and/or Challenger late, house choice English yeast strain. Been doing West Yorkshire, 1026, Nottingham, CL-150, but I can't imagine this not working with whatever yeast you like.

Something similar but totally different is Castle pils and <10% specialty malts (Aromatic, Honey, Biscuit, Caravienne) to about 1.050, Magnum to 25-30 IBU, some late Hallertau or Saaz or Styrian, Belgian yeast of choice. I'm on an Ingelmunster kick at the moment, but anything Abbey or Farmhouse (even Forbidden Fruit) will make a decent beer if you like the yeast and know how to treat it.

While I'm at it, if you have the time to lager, a bunch of pilsner, 5% acid malt, with just a touch of honey malt and a whiff of light Munich to about 1.050, Magnum for 20 IBU and Hallertau late, Hellabock or other Bavarian-type strain (2308, 2206, 820, 833) is excellent on a hot day.

What's that '10' for?

[Jimmy James]

So far it looks like I'll have 3 or 4 summer brews going from now until sometime after labor day. First is Kolsch, which is conditioning now. 95% Kolsch malt (available from NB) and 5% white wheat. Hallertaur Mittelfruh at 60 and 30 to 24 IBU. WLP029, fermented at 68 degrees. The grist and hops schedule were kindly passed along by the head brewer at my local Gordon Biersch.Second is Bohemian Pils, fermenting away currently. German Pils with ~10% Vienna and 5% carafoam. 3 Saaz additions (60/20/0) to 36 IBU. WLP802.Third is Munich Helles, same grist as Pils above but no decoctions and Munich instead of Vienna. 2 Tettnang additions (60/5) to ~20 IBU. WLP 833.Fourth, if I decide to mix it up instead of brewing one of the above a second time will be Maibock, 60% Pils, 20% Munich, 20% Vienna, Hallertaur to 25 IBU, WLP833Probably I'll throw a Weissbier in there somewhere. I didn't realize how many German brews I have going/planned until I just wrote all this down. Prost!

[ThroatwobblerMangrove]

Lightest ale I've brewed so far is Ken's MLPA. This is a good candidate. I also think my dunkelweizen is great for summer drinking - very refreshing once you get used to the yeast.

[djinkc]

My Blonde Ale and most of the lagers on my site.

And a beer that I have in primary right now that is a summer version of my Aviator's English Ale...

British Blonde

7.5 lbs UK Pale Malt
7 oz Vienna
7 oz Crystal 10°L
4 oz Torrified Wheat (mash temp 151°)
1 oz Styrian Goldings 3.5% plus ½ oz Kent Goldings 5% for 60 minutes
¾ oz Stryian Goldings 3.5% for 15 minutes
¼ oz Styian Goldings 3.5% plus ½ oz Kent Goldings 5% for 1 minute
Wyeast 1099 Whitbread Ale Yeast

OG: 1.049, FG: 1.012, IBU: 31, SRM: 5, ABV: 4.8%

Not that British but the yeast is, kegged this today for a summer session beer. Tasted nice at this point.

11.5 gal post boil - filled two kegs to the top and still had a bit left

12 # Canadian Pale Ale malt
1# Special Roast
1# Brown Sugar (late boil addition)
Mashed at 148

1/2 oz Magnum at 60
1 oz Centennial at 30
1.5 oz Cent at 15
2 oz Crystal at 0 (it smelled good so I used it for aroma - usually don't like it that much)

1098 Slurry - fermented at 65 df, OG 1.041

[Yeasty Boy]

What's that '10' for?

Well, at almost 10pm on a Friday night, there's really no telling. I'm thinking I meant "to" as in enough for OG of 1.048-54.About as good a guess as any.

[ncbeerbrewer]

I will share this recipe as I am drinking a few pints tonight relaxing awaiting this keg to kick any day now as well. This turned out to be easy drinking and very enjoyable. Huge citrus blast from the Amarillo. If you brew it let me know and hope you enjoy as well. Rye Guy Pale Ale American Pale Ale Type: All GrainBatch Size: 5.25 galBoil Size: 7.11 gal Asst Brewer: Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00 Taste Notes: Ingredients Amount Item Type % or IBU 9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.67 % 3.00 lb Rye Malt (4.7 SRM) Grain 22.22 % 1.00 lb Munich 10L (Briess) (10.0 SRM) Grain 7.41 % 0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 3.70 % 1.00 oz Magnum [12.10 %] (60 min) Hops 36.7 IBU 0.25 oz Magnum [12.10 %] (30 min) Hops 7.0 IBU 0.25 oz Amarillo Gold [8.00 %] (15 min) Hops 3.0 IBU 0.25 oz Amarillo Gold [8.50 %] (5 min) Hops 1.3 IBU 0.25 oz Amarillo Gold [8.00 %] (0 min) Hops - 0.50 oz Cascade [7.20 %] (0 min) Hops - 1 Pkgs American Ale (Safale #US-05) Yeast-Ale Beer Profile Est Original Gravity: 1.067 SG Measured Original Gravity: 1.055 SG Est Final Gravity: 1.019 SG Measured Final Gravity: 1.012 SG Estimated Alcohol by Vol: 6.23 % Actual Alcohol by Vol: 5.61 % Bitterness: 48.0 IBU Calories: 244 cal/pint Est Color: 6.3 SRM Color: Color Mash Profile Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 13.50 lb Sparge Water: 5.01 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F TunTemperature: 72.0 F Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH Single Infusion, Light Body, No Mash Out Step Time Name Description Step Temp 75 min Mash In Add 4.22 gal of water at 161.4 F 150.0 F

[NWPines]

Here's one I like to have on tap in the summer:11 gal post-boil volume1.045 OG85% English Pale Malt6% Munich Malt6% Wheat Malt3% Crystal 60Mash at 154FFWH - 1.25 oz EKG 5.0% AA60 min - 1.75 oz EKG 5.0% AA10 min - .75 oz EKG 5.0% AA0 min - .75 oz EKG 5.0% AAWLP007 or WY1098Ferment at 66F