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Always Summer, Lemon Ale

Always Summer, Lemon Ale

American Wheat or Rye Beer : Extract : 5 gal

ThorMan

Very light and crisp. Slight hint of lemon, very mild hop flavor. Great summer beer.

July 6, 2004 at 02:42pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • .5 lbs American 6-row Pale

    American 6-row Pale

    Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.

  • 3 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 3 lbs Liquid Amber Extract

    Liquid Amber Extract

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 1 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 oz Saaz - 5.0 AA% whole; boiled 60 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 oz Saaz - 5.0 AA% whole; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • .5 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • 1 oz Lemon Peel - (omitted from calculations)

    Lemon Peel

  • WYeast 1056 American Ale™

    WYeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Steep the Grain and Wheat Flakes in 6 quarts of 150 degree water for 20 minutes. Rinse with 1 gallon 150 degree water. Add the Malt Extract. Bring total volume to 3 gallons for the boil. After any foaming subsides add 1 ounce of the Hops. Boil for 45 minutes. Add the lemon, the second ounce of Hops, 1 ounce of Irish Moss and anything else you might like at this point. Continue the boil for another 15 minutes. Cool and transfer to Primary Fermenter with a total of 5 gallons of water. Ferment in Primary for no more than one week and no more than one week in the secondary fermenter. Keg, cool and force carbonate. Notes: The lemon is the peel of one lemon.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: D - American Wheat or Rye Beer

Range for this Style
Original Gravity: 1.049 1.040 - 1.055
Terminal Gravity: 1.012 1.008 - 1.013
Color: 8.7 SRM 3 - 6
Alcohol: 4.9% ABV 4.00% - 5.50%
Bitterness: 24.1 IBU 15.00 - 30.00

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