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Brews & Views Bulletin Board Service * Brews and Views Archive 2009 * Archive through July 09, 2009 * Your Favorite Summer Recipe < Previous Next >

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Mike G.
Intermediate Member
Username: Mikeg

Post Number: 345
Registered: 04-2005
Posted From: 64.68.165.2
Posted on Monday, May 18, 2009 - 08:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How about posting your favorite summer recipe?

Mine is an american-style wheat:

30% wheat
70% 2- row pale

OG 1.045
FG 1.008

Hops:

1/4 oz magnum @60 = 13 IBU
1/3 oz horizon @20 = 5 IBU
1/3 oz horizon @10 = 2 IBU
1/3 oz horizon @ flameout

Yeast - US-56

Pretty basic, but overall, a crowd-pleaser
 

Dave Witt
Senior Member
Username: Davew

Post Number: 1310
Registered: 03-2003
Posted From: 68.57.245.38
Posted on Monday, May 18, 2009 - 10:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This has been my favorite for several yrs running.

Little CAP

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

02-C Pilsner, Classic American Pilsner

Min OG: 1.044 Max OG: 1.060
Min IBU: 25 Max IBU: 40
Min Clr: 3 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 26.50 Wort Size (Gal): 26.50
Total Grain (Lbs): 43.00
Anticipated OG: 1.046 Plato: 11.31
Anticipated SRM: 3.0
Anticipated IBU: 30.1
Brewhouse Efficiency: 77 %
Wort Boil Time: 75 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 3.50 Gallons Per Hour
Pre-Boil Wort Size: 30.88 Gal
Pre-Boil Gravity: 1.039 SG 9.76 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.5 26.00 lbs. Pale Malt(2-row) America 1.036 2
23.3 10.00 lbs. Pale Malt(6-row) America 1.035 2
16.3 7.00 lbs. Corn meal America 1.040 1

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Czech Saaz Whole 3.40 6.4 First WH
3.00 oz. Cluster Pellet 7.00 21.6 60 min.
3.00 oz. Czech Saaz Whole 3.40 2.0 5 min.


Yeast
-----

WYeast 2124 Bohemian Lager


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 43.00
Water Qts: 55.90 - Before Additional Infusions
Water Gal: 13.98 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 167 Time: 5
Sparge Temp : 171 Time: 45


Total Mash Volume Gal: 17.42 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Cereal mash corn meal with about a lb of 6-row, mashing in around 150 and r
aising slowly through saccarification temps and then to boiling. Boil for
30 min. and add to main mash (mashed in @133F) to get about 152 mash temp.
 

Bill Walton
Member
Username: Vladie

Post Number: 238
Registered: 06-2003
Posted From: 76.114.65.195
Posted on Monday, May 18, 2009 - 10:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's mine. Crisp, refreshing and very drinkable.

This reminds me that I need to brew this very soon.

BW



Oscarbrau

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.25
Anticipated OG: 1.043 Plato: 10.63
Anticipated SRM: 4.8
Anticipated IBU: 21.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
97.0 8.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
3.0 0.25 lbs. Biscuit Malt Belgium 1.035 24

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Liberty Whole 4.60 8.4 60 min.
0.50 oz. Cascade Whole 6.50 9.2 30 min.
0.50 oz. Liberty Whole 4.60 4.2 15 min.
0.50 oz. Cascade Whole 6.50 0.0 0 min.


Yeast
-----

US-05


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 8.25
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.21 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 50
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 30




All temperature measurements are degrees Fahrenheit.
 

Michael
Advanced Member
Username: Hoppop

Post Number: 972
Registered: 03-2002
Posted From: 24.74.164.235
Posted on Monday, May 18, 2009 - 11:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This is a standby....latest version (another one with US-56)....

06-B Light Hybrid Beer, Blonde Ale

Min OG: 1.038 Max OG: 1.054
Min IBU: 15 Max IBU: 28
Min Clr: 2 Max Clr: 5 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 15.00 Wort Size (Gal): 15.00
Total Grain (Lbs): 29.25
Anticipated OG: 1.053 Plato: 13.04
Anticipated SRM: 4.7
Anticipated IBU: 28.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.053 Plato: 13.10
Actual FG: 1.014 Plato: 3.57

Alc by Weight: 4.01 by Volume: 5.14 From Measured Gravities.
ADF: 72.7 RDF 60.7 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 52.75
Actual Points From Mash: 55.28

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
57.3 16.75 lbs. Pilsener Germany 1.038 2
24.8 7.25 lbs. Pale Malt(2-row) America 1.036 2
12.8 3.75 lbs. Rye Malt America 1.030 4
5.1 1.50 lbs. Honey Malt Canada 1.030 18

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Magnum Pellet 14.00 25.5 First WH
2.00 oz. Hallertau Hersbrucker Pellet 5.25 2.8 5 min.


Yeast
-----
US-56



Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs: 29.25
Water Qts: 40.16 - Before Additional Infusions
Water Gal: 10.04 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.37

Tun Thermal Mass: 0.00
Grain Temp: 80 F

Dough In Temp: 160 Time: 0
Saccharification Rest Temp: 150 Time: 60
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 165 Time: 20

Runnings Stopped At: 1.010 SG 2.56 Plato


Total Mash Volume Gal: 12.38 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 3668
Registered: 03-2003
Posted From: 66.32.210.148
Posted on Monday, May 18, 2009 - 11:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

CAP's are my favorites. I like Jeff Renner's YFM as well as Skot's Gennesse My Butt. Although technically it's a cream ale but I do it with lager yeast.

Just freed up the fermenting fridge this weekend and need to brew a CAP soon. Just have to decide what recipe now.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 10355
Registered: 01-2002
Posted From: 24.141.103.148
Posted on Tuesday, May 19, 2009 - 01:55 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My summer blonde ale is probably as good a beer as I know how to brew. I've never entered it in a competition because it never stays around long enough for there to be any left. It's currently on deck in my brewing schedule. It showcases a single malt (Maris Otter) and a single hop variety (Crystal). The Wyeast 1318 gives a wonderful soft, fruity quality to a beer without a lot of bittering, yet there is still more hop aroma than you might think. With an O.G. of 1.042, it can be ready in about two weeks, and it's also a good candidate for cask ale.

Summer Blonde (BA)
A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
06-B Light Hybrid Beer, Blonde Ale
Min OG: 1.038 Max OG: 1.054
Min IBU: 15 Max IBU: 28
Min Clr: 2 Max Clr: 5 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 7.50
Anticipated OG: 1.0418 Plato: 10.42
Anticipated SRM: 4.0
Anticipated IBU: 20.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 65 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 7.50 lbs. Maris Otter Pale Malt Great Britain 1.0390 3
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Crystal Pellet 3.25 16.0 60 min.
0.50 oz. Crystal Pellet 3.25 4.5 25 min.
0.25 oz. Crystal Pellet 3.25 0.4 3 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)

Yeast
-----
Wyeast 1318 London Ale III

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 7.50
Water Qts: 10.13 - Before Additional Infusions
Water Gal: 2.53 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 35
Total Mash Volume Gal: 3.13 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
-----
Adjust mash pH with calcium chloride if water is somewhat alkaline.
 

Jerrod Scott
Junior Member
Username: Jrod

Post Number: 43
Registered: 02-2008
Posted From: 71.38.81.190
Posted on Tuesday, May 19, 2009 - 02:28 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Favorite is tough.

I always transition to Belgians when the weather gets warm. Seems like it is easier to not fight high temp fermentations.

I brewed a nice brown and am almost done kicking the keg. It is my American Brown with a pound of sugar.

7.5# 2-Row
.5# C-40
.5# Choc. Malt
.5# Brown Malt
.25 C-60
1# Sugar

.75 oz. Newport @ 60
.5 oz Newport @ 15

Ferment wit T-58 between 70 and 80 (really).

It is sweet.
 

Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 2162
Registered: 02-2002
Posted From: 71.234.45.166
Posted on Tuesday, May 19, 2009 - 03:18 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Summer is for wheat beers.

My favorite for guests:

Straight-up American Wheat
(light mod of recipe from Palmer's book)
OG 1.044, FG 1.008, 25 IBUs
50% German pils
50% malted wheat
mash 60min @ 152F
1oz Liberty @ 60
1oz Liberty @ 30
1056 or US-05
No secondary. Bottle on day 10.

My favorite for personal use:

Berliner Weisse
OG 1.030, FG 1.002, 4 IBUs
70% wheat malt
30% German pils
rice hulls as necessary
mash 90min @ 150F
1oz Liberty boiled in sparge water for 10min
do not boil wort
Nottingham or Wyeast 1007
primary 2 weeks, secondary 4+ months
carb to 3.5+ volumes at bottling (add fresh yeast)
 

Chumley
Senior Member
Username: Chumley

Post Number: 5810
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Tuesday, May 19, 2009 - 04:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My favorite summer beer recipe is PBR.....

Drive to super market....

Pick up 18 pack for $11.99....

Drive home.....
 

Kevin Kowalczyk
Advanced Member
Username: Itsfunbrewingbeer

Post Number: 600
Registered: 10-2007
Posted From: 12.165.82.136
Posted on Tuesday, May 19, 2009 - 04:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

One of mine is a CAP too. I adapted Renner's YFM, and used rice instead of corn. I call it Your Mother's Mustache. Recipe is here on my brewblog:

http://noblesquarebrewing.blogspot.com/2009/02/your-mothers-mustache.html
 

Kevin Kowalczyk
Advanced Member
Username: Itsfunbrewingbeer

Post Number: 601
Registered: 10-2007
Posted From: 12.165.82.136
Posted on Tuesday, May 19, 2009 - 04:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

An all Sterling Cream Ale I brewed with the same wort turned out to be real nice too. A great summer beer, and you don't have to wait as long to drink it as you do a lager. Here's the info on it:

http://noblesquarebrewing.blogspot.com/2009/02/your-sisters-mustache.html
 

Mike G.
Intermediate Member
Username: Mikeg

Post Number: 346
Registered: 04-2005
Posted From: 64.68.165.2
Posted on Tuesday, May 19, 2009 - 06:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wow, that Berliner looks like something good to try - the "no boil" thing would be good from a time standpoint. I haven't attempted such a thing before- any pointers?

Bill,

I have some homegrown crystal hops from 2008 and packs of 1335 and 1469 - would either yeast be better for this, as far as you are concerned?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 10360
Registered: 01-2002
Posted From: 24.141.103.148
Posted on Tuesday, May 19, 2009 - 07:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't think Wyeast 1335 is as fruity as I like my summer ale to be. Wyeast 1469 might be all right, though. It's certainly a great yeast for bitters and mild ales.
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 3671
Registered: 03-2003
Posted From: 69.199.10.66
Posted on Tuesday, May 19, 2009 - 07:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

So the Berliner gets the lacto from the grain/wort not being boiled?
 

The Jolly Brewer
Senior Member
Username: Matfink

Post Number: 2207
Registered: 03-2003
Posted From: 82.46.66.90
Posted on Tuesday, May 19, 2009 - 08:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wimperial IPA, crisp refreshing and hoppy.

http://www.beertools.com/html/recipe.php?view=6521
 

Jeff Preston
Intermediate Member
Username: Jeffpreston

Post Number: 389
Registered: 02-2004
Posted From: 142.161.170.23
Posted on Tuesday, May 19, 2009 - 10:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Just brewed this weekend, 100% Maris Otter,bittered with N.Brewer and finished with Perle. US-05 yeast fermented cool.(60f) S.G. 1.050. I also like using Amarillo hops , but all out. Crowd pleaser around my place.
 

Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 2163
Registered: 02-2002
Posted From: 71.234.45.166
Posted on Tuesday, May 19, 2009 - 11:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yeah, the Berliner gets the lacto from the grains. The amount differs from batch to batch. Some years, it's way sour; some years, not so much. That's the both the fun and the fear of brewing with wild bugs -- no knowing what you'll get.

This year I tried to goose it a little by keeping the wort very warm for a couple of days before letting it cool and pitching the yeast, but it actually seems less sour than usual. Oh well. It will still be yummy.

I could, of course, make up a big starter of cultured Lacto from Wyeast. But I'd rather roll the dice and see what I get.
 

michael atkins
Advanced Member
Username: Mga

Post Number: 714
Registered: 11-2003
Posted From: 71.214.12.12
Posted on Wednesday, May 20, 2009 - 12:56 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

All good ideas above.

Actually I like a good old German Pils for a summer beer. Just tone it down a bit. Hit the lower end of the "BJCP" scale for the style, at 1.044 OG and hop to 25 or so IBU. 93 - 100 % Pilsner with the balance of Cara-Helles. "Noble hops" or American alternative's of course.
 

Patrick C.
Advanced Member
Username: Patrickc

Post Number: 886
Registered: 01-2001
Posted From: 99.170.160.145
Posted on Wednesday, May 20, 2009 - 03:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's not my #1 favorite, but cider is a very good drink for summer. You can get some fancy juice and make it difficult, or do what I did-

5 gallons pasteurized apple juice
2 12 ozcans frozen apple juice concentrate
1 pack Safale S04

I didn't aerate (other than splashing while pouring the juice in the bucket), and just sprinkled the yeast on top. FG is 1.009, which to me tastes about right (dry but not too dry). The Brix reading is 5.1, so if my numbers are right it's around 4.5% ABV.
 

Mike G.
Intermediate Member
Username: Mikeg

Post Number: 347
Registered: 04-2005
Posted From: 64.68.165.2
Posted on Wednesday, May 20, 2009 - 04:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Patrick,

Did you bottle or keg and carbonate per usual (beer) procedure?
 

Patrick C.
Advanced Member
Username: Patrickc

Post Number: 887
Registered: 01-2001
Posted From: 99.170.160.145
Posted on Wednesday, May 20, 2009 - 04:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This batch was kegged, but I have bottled it in the past. Either way, you carb it just like you would beer, with a medium to high carbonation.

It's been a while since I made cider, but our grocery store had apple juice buy 1 get 1 free and I couldn't resist. If you want more apple flavor (and more alcohol) you can add more concentrate.
 

Mike G.
Intermediate Member
Username: Mikeg

Post Number: 348
Registered: 04-2005
Posted From: 64.68.165.2
Posted on Wednesday, May 20, 2009 - 05:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Patrick,

I was thinking of doing a simple batch like this (actually an apfelwein, per another discussion forum). The use of S-04 should match very well with the cider, and the attenuation should be about perfect not to make it too dry (ala nottingham)
 

Paul Erbe
Senior Member
Username: Perbe

Post Number: 1317
Registered: 05-2001
Posted From: 64.233.251.195
Posted on Thursday, May 21, 2009 - 02:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

b52
 

Jim DeShields
Member
Username: Niquejim

Post Number: 160
Registered: 07-2006
Posted From: 74.4.114.76
Posted on Friday, May 22, 2009 - 12:15 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Denny can vouch for this one

Drunk Owl Mango Ale

If you start now you can have it ready for next summer


20C. Lambic And Belgian Sour Ale, Fruit Lambic-Style Ale All-grain

Color

Stats
OG 1.055
FG 1.004
IBU 14
ABV 6.69% ( do not know how much the mango added)
SRM 3

Specifics
Boil Volume 6.25 gallons
Batch Size 5 gallons
Yeast 75% AA

Style Comparison
Low High
OG 1.044 1.055 1.056
FG 1.006 1.014 1.012( the Orval lowers it)
IBU 10 14 15
SRM 4 3 15
ABV 4.7 5.3 5.8



Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
85.0 % 8.50 Belgian Pils 44.6 3.1
15.0 % 1.50 Cane sugar 10.4 0.3
10.00 55.0

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
100.0 % 0.75 Tettnanger Pellet 4.5 3.4 60 0.268 13.5
0.75 13.5



Mash @ 152 for 60 minutes
After primary add 7lbs mangos and dregs from 3bottles Orval and let sit 6-8 months.
Add new yeast at bottling

Wonderfully dry and refreshingly tart

(Message edited by niquejim on May 22, 2009)
 

Jim Smith
Junior Member
Username: Yajsmith

Post Number: 73
Registered: 04-2003
Posted From: 98.26.182.80
Posted on Saturday, May 30, 2009 - 08:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill, what temerature do you ferment the 1318 at in your Summer Blonde Ale? Thanks, Jim
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 10389
Registered: 01-2002
Posted From: 24.141.103.148
Posted on Saturday, May 30, 2009 - 10:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jim, I ferment Wyeast 1318 at 68 F.
 

Jim Smith
Junior Member
Username: Yajsmith

Post Number: 74
Registered: 04-2003
Posted From: 98.26.182.80
Posted on Saturday, May 30, 2009 - 10:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks Bill, I'm going to brew it in the morning. After reading your description earlier in the week, it sounds so good I have to try it. I appreciate it, Cheers, Jim
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 10390
Registered: 01-2002
Posted From: 24.141.103.148
Posted on Sunday, May 31, 2009 - 12:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Let me know how you like it, Jim. I'm obviously partial toward it, but I think it's a great summer ale, easy to both brew and drink. Two years ago we were gone for a month on vacation, and a friend volunteered to mow the lawn. I gave him a spare key and told him to help himself from the keg in the spare fridge. He admitted that he stopped by weekly, whether the lawn needed mowing or not. He polished off about half of a 3-gallon corny.
 

michael atkins
Advanced Member
Username: Mga

Post Number: 716
Registered: 11-2003
Posted From: 71.214.8.27
Posted on Sunday, May 31, 2009 - 02:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill

Can I mow your lawn?
 

Bob D
Junior Member
Username: Fl_bob

Post Number: 78
Registered: 07-2007
Posted From: 64.12.116.20
Posted on Monday, June 01, 2009 - 01:54 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill, I just finished a keg of your Summer Ale, and I really enjoyed it. It went surprisingly fast. I never even got to share it with anyone. In my defense, I have to mow about every six days at this time of year. It was a great way to try Crystal hops for the first time. Does anyone know of any all Crystal commercial ales? I think Rogue's Brutal Bitter is all Crystal, but I can't bring myself to pay $14 for a sixer. Anyway, thanks Bill.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 10392
Registered: 01-2002
Posted From: 24.141.103.148
Posted on Monday, June 01, 2009 - 09:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think Crystal is as close to a truly "noble" hop as anything grown in the US. They are also among the lowest alpha varieties, but this isn't a big concern in a beer with only 21 IBUs. Despite the low bittering, the beer has a very refined and pleasant hop flavor and aroma.
 

Hophead
Senior Member
Username: Hophead

Post Number: 2837
Registered: 03-2002
Posted From: 167.4.1.41
Posted on Tuesday, June 02, 2009 - 06:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Chumley, well put. The wife's a natural light fan, which I can get an 18-pak for $9.99, so I've long since given up trying to brew her a light summer beer.

I do the all-marris-otter single hop brew too, but I use either amarillo or ahtanum. I do have some crystal, perhaps next brew... ;)
 

Brad Petit
Intermediate Member
Username: Voodoobrew

Post Number: 361
Registered: 06-2005
Posted From: 173.93.196.247
Posted on Thursday, June 04, 2009 - 11:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jim DeShields, am I blind or is your Mango recipe missing the primary yeast? It looks interesting.
 

Chumley
Senior Member
Username: Chumley

Post Number: 5827
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Friday, June 05, 2009 - 04:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Tomorrow I am going to brew this summer ale. It is loosely based on a British Summer Ale recipe that Randy Mosher lists in Radical Brewing:

OG 1.060 42 IBUs

7 lbs. Gleneagle Maris Otter
2 lbs. Durst Turbo-Pils
1 lb. wheat malt
1 lb. turbindado sugar

1.5 oz. Pacific Gems 60 min
0.5 oz. Pacific Gems 15 min
1 oz. Willamattes 0 min

WY1028 London Ale yeast - to be fermented at 62F.
 

Jim Smith
Junior Member
Username: Yajsmith

Post Number: 75
Registered: 04-2003
Posted From: 98.26.182.80
Posted on Saturday, June 20, 2009 - 07:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Right you are, Bill. Just kegged 10 gallons today. Has a great fruity aroma and taste and the hops are evident. Probably the best summer ale I've had-very refreshing. Thanks for sharing this Bill. Cheers, Jim