Beer Recipe of the Week: Summer Ale

The perfect day for a summer ale as described by Randy Mosher in his book Radical Brewing:

“A shaft of golden light rips through a thin patch of the blotchy white sky. On the beach below, towels unfurl to reveal bumpy legs cased in vampire-white flesh that broils to prawn pink in the hazy brilliance. Released from the dark closet of winter, seekers young and old sit and squint, dazed, mole-like in the mossy sea air. It’s a perfect summer day in England.”

Find Radical Brewing and other books to add to your homebrewing library in the AHA store!

Ingredients for 5 U.S. gallons (19 L)

6.0 lb (2.7kg) Maris Otter pale ale malt
2.0 lb (0.90 kg) Pilsener malt
1.0 lb (0.45 kg) malted wheat
1.0 lb (0.45 kg) piloncillo, demerara or similar unrefined sugar added to kettle
2.5 oz (71 g) Fuggles or Styrian Goldings hops 5.5% a.a. (60 min)
2.0 oz (56 g) East Kent Goldings 5.5.% a.a. (5 min)
0.25 oz (7 g) crushsed coriander (5 min)
0.25 oz (7 g) candied ginger
English ale yeast

Malt Extract Recipe

3.75 lb (1.71 kg) extra pale dry extract
2.0 lb (0.90 kg) liquid wheat extract
1.0 lb (0.45 kg) piloncillo, demerara or similar unrefined sugar added to kettle

Specs

Gravity: 1.065
ABV: 5.4-6.2%
Color: Gold
IBUs: 53
Maturation: 8 to 10 weeks

Directions

Mash grains at 150°-152°F (65.5°-66.5°C) for 60 minutes. Mash out at 175°F (79.5°C), then sparge. Boil is one hour, with two hop additions. Either recipe can be fermented with your favorite ale yeast, although a hop-accentuating strain, such as the one originating from Bass, might be just the thing here.