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What If Summer
Specialty Beer • Extract • 4.5 gal
Nice refreshing summer ale.
August 1, 2011 pm 12:40pm
0.0/5.0 0 ratings
Ingredients (Extract, 4.5 gal)
- 1 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 2 lbs
Liquid Wheat; Muntons
Liquid Wheat; Muntons
English wheat malt and barley malt are blended in the ratio 55% wheat malt and 45% barley malt to produce this fine product. Use in recipes for wheat beer or as an interesting variation to other beer styles.
- 3.75 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 1 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 3 oz
Fuggle - 4.0 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 2 oz
East Kent Goldings - 4.9 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
Corriander crushed - (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
- .25 oz
Ginger (fresh) - (omitted from calculations)
Ginger (fresh)
Ginger possesses an intriguing; sweet, spicy and pungent flavour. Ginger is the common name given to the underground stem (rhizome) of the perennial plant Zingiber officinale Roscoe. It is chemically classified as an essential oil with pungent principles, and has been in use as a flavoring agent worldwide for over 20 centuries.
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 25.2 SRM | 1 - 50 | |
| Alcohol: | 7.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 74.1 IBU | 0 - 100 | |
Discussion
Bottling
2011-08-11 12:45pm
Let everything sit in the primary for a month and bottled last night. I have a feeling this one's going to take a while to condition because of how hot it's been around here(90 ) and the fact that I just have it sitting in a storage unit, where the carboy stayed at about 75-80 degrees. Because of the heat, fermentation finished pretty quickly, but I wanted to let it settle for a while to hopefully get rid of some off flavors. My FG ended up being around 1.012, so the ABV turns out to be ~7.5%. I used my hydrometer reading sample as a taster after putting it in the freezer for a couple minutes and it tasted pretty bad, very alcoholy, which is most likely due to the sugar added and also the heat. I expect the majority of that to clear up with conditioning, which I plan to leave for another 5 weeks anyway. Once that is over, I'll report back.
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