Summer’s (almost?) here and the time is right…for brewing in the street….or at least outside. Ok, that was just awful. Warm temperatures mean BBQs and beers for thirst quenching. We have a whole bunch of recipes queued up for the upcoming days of summer. I am starting it off with a summer ale recipe.
5.5 lbs Dry Extra Light Malt Extract
0.5 lbs Cara-Pils Malt
0.25 lbs Wheat Malt
0.25 lbs Munich Malt
0.5 oz of Chinook Hops pellets (boiled at 60 mins)
0.5 oz of Sterling Hops pellets (boiled at 15 mins)
0.5 oz of Sterling Hops pellets (boiled at 5 mins)
1.0 oz lemon zest (boiled at 5 mins)
0.25 oz to 0.5 oz ginger root (boiled at 5 mins)
Yeast: White Labs WLP008 East Coast Ale Yeast
Step by Step:
Steep Munich, Wheat, and Cara-Pils malt in 2 gallons of 150F water for 45 minutes. Add to boil with Malt Extract and Chinook hops. Add first addition of Sterling hops at 15 mins. Add lemon zest, ginger root (I would grate it first), and second addition of Sterling hops with 5 minutes to go in the boil. See comments below for more instructions.
Cool wort to 70F, pitch yeast, and ferment for two weeks, maintaining 70F temp.
Color: 4.13 SRM
Bitterness: 35.1 IBU
Alcohol (% by volume): 5.4%