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General Category => General Homebrew Discussion => Topic started by: skyler on May 25, 2011, 08:51:27 PM

Title: San Diego Session Ale
Post by: skyler on May 25, 2011, 08:51:27 PM
So I brewed up my rendition of the SD Session style yesterday and realized that there's really no clear definition for this style. The recent BYO article shed some light on Stone's Levitation, but the style hasn't (at least in Northern California) grown enough for there to be a clear definition... and my take on it may not have much in common with other brewers' approaches. So I am wondering what other interpretations of this style are like. I have only had Levitation - and never fresh. Also, I am heading to SD this weekend and would like to know which brewers produce excellent renditions of this style so I can try them.

As far as my SDSA, basically, I made the wort of a mid-stength bitter (1.044, though I was shooting for 1.042), added a bit of roasted malt (Carafa Special II) for color, and a ton of west coast hops (Cascade, Centennial, and Citra). I opted to go 100% late hop/hopbursted, and got 46 paper IBU's with the 15 min Cascade addition along with 5 and 0 min additions of Centennial and Citra. I expect to dry hop it with Cascade and Centennial. I mashed at 152F for 60 min and then mashed out at 167F for 10 min. I pitched a decanted 2L stir-plate starter of WLP051 and will try to ferment around 62F (this morning it was at 60F and I hadn't seen any bubbling, but I didn't bother popping the lid, because I was in a hurry). Does this sound right to everyone?
Title: Re: San Diego Session Ale
Post by: pinnah on May 25, 2011, 09:20:06 PM
Never heard of it
but you are making me thirsty.
Title: Re: San Diego Session Ale
Post by: hoser on May 25, 2011, 09:25:08 PM
There is a recipe in the latest Zymurgy in honor of the NHC being there is June.  I am hoping to brew it up this weekend.  It looks to be fairly tasty.  Although, if you wanted to categorize it it may fit in the American amber of brown category depending on the color of the beer.

San Diego Dark Session Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

23-A  Specialty Beer, Specialty Beer

Min OG:  1.010   Max OG:  1.200
Min IBU:     0   Max IBU:   100
Min Clr:     0   Max Clr:    90  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (kg):         4.31
Anticipated OG:          1.040    Plato:             10.09
Anticipated SRM:          18.9
Anticipated IBU:          28.5
Brewhouse Efficiency:       70 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    7.06    Gal
Pre-Boil Gravity:      1.034    SG          8.62  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 73.4     3.17 kg.  Pale Malt(2-row)              Great Britain  1.038      3
  8.3     0.36 kg.  Crystal 45L                   UK             1.030     45
  4.1     0.18 kg.  Biscuit Malt                  Great Britain  1.035     35
  4.1     0.18 kg.  Crystal 120L                  UK             1.030    120
  4.1     0.18 kg.  Crystal 75L                   Great Britian  1.034     75
  4.1     0.18 kg.  Melanoidin Malt                              1.033     35
  1.8     0.08 kg.  Chocolate Malt                Great Britain  1.034    475

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  6.00 g.     Simcoe                            Pellet  12.00  10.4  60 min.
  6.00 g.     Warrior                           Whole   17.00  13.4  60 min.
  6.00 g.     Simcoe                            Pellet  13.00   3.0  15 min.
  4.00 g.     Amarillo Gold                     Pellet  10.00   1.2  10 min.
  4.00 g.     Cascade                           Pellet   5.50   0.5  5 min.
 12.00 g.     Cascade                           Pellet   5.75   0.0  Dry Hop
  6.00 g.     Amarillo Gold                     Pellet  10.00   0.0  Dry Hop
  6.00 g.     Simcoe                            Pellet  13.00   0.0  Dry Hop


Yeast
-----

White Labs WLP002 English Ale


Water Profile
-------------

Profile:           Stone
Profile known for:  hoppy beers!

Calcium(Ca):          87.0 ppm
Magnesium(Mg):        15.0 ppm
Sodium(Na):           18.0 ppm
Sulfate(SO4):        141.0 ppm
Chloride(Cl):         58.0 ppm
biCarbonate(HCO3):    95.0 ppm

pH: 8.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:    9.51
Water Qts:   10.54 - Before Additional Infusions
Water Gal:    2.63 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.11 - Before Additional Infusions

Saccharification Rest Temp : 152  Time:  60
Mash-out Rest Temp :         168  Time:  15
Sparge Temp :                168  Time:  30


Total Mash Volume Gal: 3.40 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Pitch 66F, free rise to 68-69F

Title: Re: San Diego Session Ale
Post by: skyler on May 25, 2011, 09:57:37 PM
The Pres. of my homebrew club, who is more familar with the SoCal beer scene than I am, has talked about SDSA's as "1.040 and 50 IBU's," with the implication that they are "Sessionable IPA's" and that the malt backbone has to be relatively big to stand up to the hops. It seems, from my reading about Levitation, that coloring it up to copper/red with dark malts is done (not sure why)... so I figure the style is something in between a bitter, an American Amber Ale, and an IPA.

I'm not really sure how prevalent this style is in SD, but I get the sense that many or most of the brewpubs down there have one on tap most of the time. I mean, it makes sense, though. They can presumably be turned around really quickly, and they use less malt, so they are probably cheaper to produce than a lot of styles and they provide a smallish brewery with plenty of healthy yeast.

From my perspective, and in making the decision to brew one of these - it came out of a fall and winter spent brewing too many bitters and ESB's. I mean, I like bitters, but I like IPA's, too. And I loved a pale 1.044 bitter I made last summer that was bittered to about 38 IBU's, fairly aggressively late-hopped with Willamette and Nugget and dry hopped with Willamette and Cascade... Back them, the thought occurred to me that I could always just add some domestic hops at 5 min, 0 min and dry to get my bitters where I want them (style guidelines be damned!). But upon reading and hearing about SDSA's, I figured I would give it a go. I don't know if I am sold on a beer that small and that bitter, but I have heard good things about them, and it is always fun to brew something and then get to drink it so shortly after it is made.
Title: Re: San Diego Session Ale
Post by: hoser on May 26, 2011, 02:31:31 AM
The Brewing Network cloned Stone Levitation ale, that may be a place to start as well?

http://thebrewingnetwork.com/shows/594
Title: Re: San Diego Session Ale
Post by: skyler on May 31, 2011, 05:50:50 PM
BTW, I went to SD this last weekend - Ballast Point has an awesome SDSA called Even Keel. That beer is crazy delicious - probably my favorite beer I had in SD after the cask-conditioned 30th St. Pale Ale I had at Green Flash.
Title: Re: San Diego Session Ale
Post by: hoser on June 01, 2011, 03:14:17 PM
I am heading to San Diego in about a month.  I will have to check both of those beers out...if I can drag myself away from Stone! ;D
Title: Re: San Diego Session Ale
Post by: dbeechum on June 01, 2011, 05:15:03 PM
I think I liked it better when it was called an XPA.
Title: Re: San Diego Session Ale
Post by: gordonstrong on June 01, 2011, 05:16:21 PM
I think I liked it better when it was called an XPA.

But wasn't that first developed 10 years ago in Cascadia?
Title: Re: San Diego Session Ale
Post by: denny on June 01, 2011, 05:29:35 PM
I think I liked it better when it was called an XPA.

But wasn't that first developed 10 years ago in Cascadia?

 ;D
Title: Re: San Diego Session Ale
Post by: tschmidlin on June 01, 2011, 06:02:01 PM
I think I liked it better when it was called an XPA.

But wasn't that first developed 10 years ago in Cascadia?
More like more than 1000 years ago in Cascadia by the Salish peoples, although the tribe cannot be traced.  It was so ingrained in Salish culture that the original word for it, Huchoosedah, came to refer to cultural knowledge and knowledge of self.  It is where the word "hooch" originally came from.  The Salish believed it was a gift from Essit Sqibik, which we know as the Pacific Northwest Tree Octopus (http://zapatopi.net/treeoctopus/).

But you can call it what you like. ;)
Title: Re: San Diego Session Ale
Post by: jeffy on June 01, 2011, 06:59:03 PM
I think I liked it better when it was called an XPA.

But wasn't that first developed 10 years ago in Cascadia?
More like more than 1000 years ago in Cascadia by the Salish peoples, although the tribe cannot be traced.  It was so ingrained in Salish culture that the original word for it, Huchoosedah, came to refer to cultural knowledge and knowledge of self.  It is where the word "hooch" originally came from.  The Salish believed it was a gift from Essit Sqibik, which we know as the Pacific Northwest Tree Octopus (http://zapatopi.net/treeoctopus/).

But you can call it what you like. ;)

I LOVE the PNTO!  I thought it was going to be similar to the Flying Spaghetti Monster, but no.  It's better.
Title: Re: San Diego Session Ale
Post by: blatz on June 01, 2011, 07:06:38 PM
are these beers low in carbonation like a bitter or 2.4-2.6 like an APA/AIPA etc?

I have had Levitation before and I thought it was unimpressive, but given my recent leaning toward brewing lower alcohol beers and the positive comments here, maybe I'll give it another chance.
Title: Re: San Diego Session Ale
Post by: skyler on June 04, 2011, 08:12:42 AM
The carbonation at Ballast Point was probably around 2-2.2 - not exactly a bitter, but not an APA, either. The beers I've had like this also tend to be on the darker end for a pale ale.... I had another hoppy west coast low-gravity beer just last night called Wee Geech Pale Ale from Anderson Valley - basically these beers have altered my perspective on low-gravity pale ales. I never really saw much value in hopping them up and I worried that getting the IBU's over 40 wouldn't work, but clearly it does.

Levitation was my least favorite of the bunch because I don't care for the harsh bitterness (chinook?). Also, I think stone beers are generally a ripoff (mediocre IPA for $3 more per 6-pack than similar beers), but since Levitation is the only one of these beers I know of that is widely available, I guess it would give you a good idea of what the loose non-style is all about. I think just taking a darkish bitter malt bill and hopping it like an extra hoppy pale ale would also get you the right results. Anyway, I have one crash cooling now that I colored up with some carafa, so I'll see soon if that was the right way to go.
Title: Re: San Diego Session Ale
Post by: hoser on June 04, 2011, 12:31:24 PM
The harsh bitterness in Levitation may be CTZ.  At least that is what their website and the clone attempt on the Brewing Network state.  Here is the recipe I have based on the info given from the attempt on the show.  I will definitely have to check things out for myself when I am in San Diego in 1 month. 

Levitation Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-B  American Ale, American Amber Ale

Min OG:  1.045   Max OG:  1.060
Min IBU:    25   Max IBU:    48
Min Clr:    10   Max Clr:    17  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (kg):         5.02
Anticipated OG:          1.048    Plato:              12.0
Anticipated SRM:          17.5
Anticipated IBU:          66.5
Brewhouse Efficiency:       70 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    7.74    Gal
Pre-Boil Gravity:      1.037    SG          9.35  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 84.7     4.25 kg.  Pale Malt(2-row)              Great Britain  1.038      3
 10.0     0.50 kg.  Crystal 75L                   Great Britian  1.034     75
  5.0     0.25 kg.  Crystal 150L                  Great Britain  1.033    150
  0.4     0.02 kg.  Black Patent Malt             America        1.028    525

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 14.00 g.     Columbus                          Pellet  15.00  33.4  90 min.
 29.00 g.     Amarillo Gold                     Pellet  10.00  21.4  30 min.
 33.00 g.     Crystal                           Pellet   3.25   5.2  20 min.
 11.00 g.     Simcoe                            Pellet  11.90   6.4  20 min.
 42.00 g.     Amarillo Gold                     Pellet  10.00   0.0  Dry Hop


Yeast
-----

White Labs WLP007 Dry English Ale


Water Profile
-------------

Profile:           Escindido
Profile known for: Awesome Hoppy beers

Calcium(Ca):          53.0 ppm
Magnesium(Mg):        21.0 ppm
Sodium(Na):           83.0 ppm
Sulfate(SO4):        158.0 ppm
Chloride(Cl):         80.0 ppm
biCarbonate(HCO3):   264.1 ppm

pH: 7.40


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   11.07
Water Qts:   14.94 - Before Additional Infusions
Water Gal:    3.73 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Saccharification Rest Temp : 156  Time:   0
Mash-out Rest Temp :           0  Time:   0
Sparge Temp :                  0  Time:   0


Total Mash Volume Gal: 4.62 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Dry Hop @ 65F/18C

Ferment @ 67-68F with a Diacatyl rest

Title: Re: San Diego Session Ale
Post by: rustynails on June 04, 2011, 12:51:15 PM
I think I liked it better when it was called an XPA.

But wasn't that first developed 10 years ago in Cascadia?
More like more than 1000 years ago in Cascadia by the Salish peoples, although the tribe cannot be traced.  It was so ingrained in Salish culture that the original word for it, Huchoosedah, came to refer to cultural knowledge and knowledge of self.  It is where the word "hooch" originally came from.  The Salish believed it was a gift from Essit Sqibik, which we know as the Pacific Northwest Tree Octopus (http://zapatopi.net/treeoctopus/).

But you can call it what you like. ;)
Here in my little hamlet at the corner of Columbia and Pacific, it is traditionaly drank with lutefisk just before the wife carry race
Title: Re: San Diego Session Ale
Post by: cheba420 on June 04, 2011, 03:47:00 PM
I am heading to San Diego in about a month.  I will have to check both of those beers out...if I can drag myself away from Stone! ;D

Pull away from Stone and go check out Ballast Point! Those guys are doing an amazing job. I'm in Diego about twice a month and I hit up Ballast Point 8 out of 10 trips. They have a great little tasting room that fills up with locals every day towards the end of the work day. Always some interesting people in there and great conversation. Sculpin IPA on Nitro is RIDICULOUS!!!!!
Title: Re: San Diego Session Ale
Post by: skyler on June 04, 2011, 04:09:05 PM
Stone was the biggest letdown of our trip. The only stone beers on tap were arrogant bastard, SSR, levitation, IPA, pale ale, and ruination - all beers I can easily get at my local grocery store. While the food was great, the wait (2 hours) wasn't. Also, the place looks really cool, but feels like a chain restaurant, not a brewpub. Good news, though, if the wait is super-long, Port/Lost Abbey isn't far away and neither is Green Flash.

Ballast Point, Green Flash, and Alpine Brewing Co. were all really awesome, as was a beer bar/pizza place called "Blind Lady" on Adams Ave. Many (most?) breweries are only open Friday and Saturday, so make sure you check before you go. We didn't, and ended up unable to visit Hess and Ale Smith.
Title: Re: San Diego Session Ale
Post by: hoser on June 04, 2011, 04:26:08 PM
Thanks for the tour tips.  I am super excited to go.  I am most excited about Stone because those are my favorite beers and so it will be somewhat of a pilgrimage for me.  Although your review makes me concerned I am do for a letdown? :'(.  I will definitely check out Green Flash, Port/Abbey, Ballast Point, and Alesmith.
Title: Re: San Diego Session Ale
Post by: blatz on June 04, 2011, 04:33:34 PM
Hoser - sounds like you've never had Ballast Point, Green Flash, Pizza Port or Lost Abbey beers.  Do yourself a favor - since you can get Stone at home, don't waste time or your liver tickets on Stone - the aforementioned breweries put Stone TO SHAME.  Don't get me wrong, I like Stone, but if I could get any of those breweries here especially GF IPA, I don't think I'd ever buy Stone again.
Title: Re: San Diego Session Ale
Post by: bluesman on June 04, 2011, 06:27:00 PM
I have to agree Paul...I am not overly impressed with their IPA as well. I like it... but there are many others that I much prefer including Balast Point, Green Flash, Moylan's and Luganitas to name a few.  ;)
Title: Re: San Diego Session Ale
Post by: hoser on June 04, 2011, 06:34:28 PM
I can't get Stone in Nebraska that is why I am excited to go.  Their IPA is not my favorite either, neither is the Lagunitas.  I am a Bastard kind of guy ;).  Green Flash West Coast IPA is the only other San Diego beer I have had. And it is one of my all-time favorites.  We are kind of an IPA wasteland here in the Cornhusker state.  I just can't wait to taste all of these beers fresh out of the tap!
Title: Re: San Diego Session Ale
Post by: hoser on June 04, 2011, 07:00:47 PM
Skyler,
Would Ballast Point's Calico Amber fall under your classifications of "SD Session Ale?"

http://www.ballastpoint.com/beers-of-ballast-point-amber-ale-calico/
Title: Re: San Diego Session Ale
Post by: skyler on June 05, 2011, 06:10:24 AM
Skyler,
Would Ballast Point's Calico Amber fall under your classifications of "SD Session Ale?"

http://www.ballastpoint.com/beers-of-ballast-point-amber-ale-calico/

Nope. The key point is that an SDSA is generally under 4.5% abv. Calico is just a good amber ale.
Title: Re: San Diego Session Ale
Post by: malzig on June 05, 2011, 11:25:58 AM
Me and my buddy have been making hoppy, low gravity beers like this for the last 5 or 6 years. 
We call them American Bitters.

Levitation was a little funny when it came out, because I started experimenting with these trying to make a less liver-damaging, low gravity "clone" of Arrogant Bastard, and came up with something very close to Levitation.  I continue to make it frequently.  The big difference is that it costs about as much for me to make 5 gallons of my beer as to buy a 6-pack of Levitation (which I do think is a wonderful beer). 

While I make these as more Amber-like beers, my buddy has specialized in making pale and dry 4-4.5% IPAs, which are also delicious.
Title: Re: San Diego Session Ale
Post by: Will's Swill on June 05, 2011, 02:50:50 PM
Off topic, but...

How does the Green Flash IIPA compare with their beers that are lower in alcohol?  I happened across their IIPA last night and grabbed it since there's been so much traffic on Green Flash the last couple of days.  It's the only one of their beers that I've seen locally.  I'd say it was a pretty good IIPA.  That's practically a raging endorsement from me, as I don't tend to care for IIPAs.  Just wondering if its quality is indicative of the rest of their lineup.
Title: Re: San Diego Session Ale
Post by: skyler on June 05, 2011, 05:08:58 PM
Off topic, but...

How does the Green Flash IIPA compare with their beers that are lower in alcohol?  I happened across their IIPA last night and grabbed it since there's been so much traffic on Green Flash the last couple of days.  It's the only one of their beers that I've seen locally.  I'd say it was a pretty good IIPA.  That's practically a raging endorsement from me, as I don't tend to care for IIPAs.  Just wondering if its quality is indicative of the rest of their lineup.

Their pale ale is excellent, and their best beer, IMO, is hop head red, a double red ale.
Title: Re: San Diego Session Ale
Post by: blatz on June 05, 2011, 09:31:42 PM
Their regular IPA is other worldly.  Funny, after the first time I had it I went to their website and discovered the ingredients are all the same as mine, though I add munich and a few other hops, but it was a 'no wonder' moment.  That said, of course they do it better than I do!
Title: Re: San Diego Session Ale
Post by: hoser on June 05, 2011, 09:45:26 PM
Skyler,
So what recipe did you come up with for your SD Session Ale?  Curious to see your interpretation...
Title: Re: San Diego Session Ale
Post by: skyler on June 06, 2011, 06:47:50 AM
Recipe: San Diego Session
Style: 23-Speciality Beer

Recipe Overview
 
Wort Volume Before Boil: 8.50 US gals
Wort Volume After Boil: 6.50 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.20 US gals
Expected Pre-Boil Gravity: 1.034 SG
Expected OG: 1.044 SG
Expected FG: 1.011 SG
Expected ABV: 4.4 %
Expected ABW: 3.4 %
Expected IBU (using Tinseth): 44.9
Expected Color: 11.4 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 84.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
US Pale Ale Malt 8lb 8oz (90.5 %) In Mash/Steeped
UK Medium Crystal (120EBC) 8.00 oz (5.3 %) In Mash/Steeped
Belgian Aromatic Malt 4.00 oz (2.7 %) In Mash/Steeped
German Carafa Special II 2.20 oz (1.5 %) In Mash/Steeped

Hops
US Cascade (5.3 % alpha) 75 g Bagged Pellet Hops used 15 Min From End
US Centennial (11.0 % alpha) 60 g Loose Whole Hops used 5 Min From End
US Citra  (14.2 % alpha) 30 g Loose Whole Hops used 5 Min From End
US Centennial (11.0 % alpha) 60 g Loose Whole Hops used At turn off
US Citra  (14.2 % alpha) 30 g Loose Whole Hops used At turn off
US Cascade (5.3 % alpha) 30 g Bagged Pellet Hops used Dry-Hopped
US Centennial (11.0 % alpha) 30 g Bagged Pellet Hops used Dry-Hopped

Other Ingredients

Yeast: White Labs WLP051-California Ale V

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (67C/152F)
Step: Rest at 152 degF for 60 mins

Recipe Notes
Reverse Osmosis water with 1 tsp of Gypsum and .25 tsp of Chalk added to the mash
Title: Re: San Diego Session Ale
Post by: hoser on June 06, 2011, 01:21:06 PM
Nice recipe!  I love the hop bursting at the end!  Let us know how it turns out.
Title: Re: San Diego Session Ale
Post by: hoser on June 08, 2011, 02:52:56 AM
Supposedly Kelsey McNair of QUAFF won the Stone Pro-Am with a West Coast Bitter.  I can't find the recipe online, but the description of the beer sounds like what you are looking for Skyler?
Title: Re: San Diego Session Ale
Post by: pinnah on June 08, 2011, 03:19:22 AM
Me and my buddy have been making hoppy, low gravity beers like this for the last 5 or 6 years. 
We call them American Bitters.

<snip>my buddy has specialized in making pale and dry 4-4.5% IPAs, which are also delicious.

I am really intrigued.  Any chance you could post some examples of this type of recipe? 

Yum, the American Bitter.
Thanks to your research.  Cheers! 8)
Title: Re: San Diego Session Ale
Post by: Malticulous on June 12, 2011, 02:28:49 PM
There are a few IPAs made here in Utah that due to laws to be able to be sold in regular markets are 4% ABV. There are  probably 1.040 and 40 IBU. Some seem too watery. None stand up well to the real thing.

That said I like the idea of a hopped up low ABV malty amber. I'm going to brew one today.
http://hopville.com/recipe/703180/specialty-beer-recipes/utah-ipa-san-diego-session-ale