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Summer's Ale II
American Wheat or Rye Beer • Extract • 5 gal
This recipe has been brewed and sampled. Very refreshing Summer Ale with just a hint of lemon after you take a swallow. Enjoy.
May 16, 2003 pm 06:40pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Weyermann CaraFoam®; Weyermann
Weyermann CaraFoam®; Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- 7 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1.5 oz
Hallertau - 4.0 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Hallertau - 4.0 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Hallertau - 4.0 AA% pellets; boiled 2 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 2 g
Grains of Paradise - (omitted from calculations)
Grains of Paradise
- 1 oz
Lemon Peel - (omitted from calculations)
Lemon Peel
-
Wyeast 3068 Weihenstephan Weizen™
Wyeast 3068 Weihenstephan Weizen™
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Notes
Steep the German CaraFoam and Wheat Flakes in 6 quarts of 150 degree water for 20 minutes. Rinse with 1 gallon 150 degree water. Add the Dry Wheat and Dry Extra Light. Bring total volume to 3 gallons for the boil. After any foaming subsides add 1 ounce of Hallertau Hop Pellets. Boil for 45 minutes. Add the lemon, 2 grams of Grains of Paradise, the second ounce of Hallertau Hop Pellets, 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. Another ounce of Hallertau could also be added with 5 minutes remaining in the boil.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.015 | 1.008 - 1.013 | |
| Color: | 11.3 SRM | 3 - 6 | |
| Alcohol: | 5.8% ABV | 4% - 5.5% | |
| Bitterness: | 29.2 IBU | 15 - 30 | |
Discussion
Irish Moss
2003-05-17 4:01pm
Within the "Brewing Notes" the addition of Irish Moss should read: .5 teaspoon. The ounce notation is in error.
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