[anotherdrummer]

Spring/Summer is coming quick!

I'm looking for a simple, light, crisp and refreshing all grain lawnmower recipe.

Does anyone have some recipes they'd care to share?  


Thanks!

[Poobah58]

My house beer. 10 gallon batch, OG = 1.047, ABV = 5.3%:

English Best Bitter
14 lbs 8.0 oz Pale Malt, English 83.76 %
1 lbs Carastan Malt (35L) 5.78 %
12.0 oz Wheat, Torrified 4.33 %
8.0 oz Cara-Pils 2.89 %
1.0 oz Carafa I -Dehusked 0.35 % (Added during sparge)
8.0 oz Lyle's Golden Syrup 2.89 %
1.20 oz Target [11.90 %] (60 min) 28.8 IBU
1.50 oz Goldings, East Kent [5.00 %] (15 min) 4.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (0 min)   
2 Pkgs SafAle English Ale (DCL Yeast #S-04)

[majorvices]

Kolsch is a great one (my recipe is basically 95% pils, 5% wheal, 30 IBUs noble hops, kolsch yeast, 150 degrees single infusion, 90 min boil, pitch at 58, ferment 60-62, lager 2-4 weeks.)

But a good CAP or Cream Ale is what I make every year for summer.

Alabama Shine
OG 1.048
IBU ~37
12 Gallons

15 lbs Pilsner Malt
5 lbs Yellow Corn Grits (you can sub flaked maize)

1 oz Magnum (14aa) 60 min
1oz Liberty (4 aa) 20 min
1oz Liberty (4aa) 10 min

Lager (S-189) for CAP or Ale yeast (US-05) for Cream Ale

Mash in at 150-152 for 60 min, 90 min boil.

For lager ferment at 48 degrees for Cream Ale ferment at 58

Lager 2-4 weeks.

[Pawtucket Patriot]

Keith,

How many packets of S-189 would you suggest using for a 5-gallon batch?  In your experience, is it as good as liquid lager strains?

I just brewed my first CAP last weekend and am fermenting it with Wyeast 2278 Czech Pilsner.  I'm planning on pitching another one on top of the cake next weekend.

[Hokerer]

My lawnmower beer is an American Wheat with honey...

Type: All Grain
Batch Size: 5.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 80.00

Ingredients
 
Amount Item Type % or IBU
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 38.07 %
3 lbs White Wheat Malt (2.4 SRM) Grain 38.07 %
8.0 oz Honey Malt (25.0 SRM) Grain 6.35 %
0.38 oz Magnum 12.9 [12.90 %] (60 min) Hops 19.2 IBU
1.00 oz Hallertauer 3.6 [3.60 %] (15 min) Hops 7.1 IBU
1 lbs 6 oz Honey (1.0 SRM)(added end of boil) Sugar 17.51 %
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale 
 
Beer Profile
 
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.79 %
Bitterness: 26.2 IBU
Est Color: 4.8 SRM
 

[majorvices]

Keith,

How many packets of S-189 would you suggest using for a 5-gallon batch?  In your experience, is it as good as liquid lager strains?

I just brewed my first CAP last weekend and am fermenting it with Wyeast 2278 Czech Pilsner.  I'm planning on pitching another one on top of the cake next weekend.

For a 1.050 beer 2 packets per 5 gallons - I rehydrate for lagers. be prepared for a fairly long lag on the first gen, up to 72 hours, but 2nd gen is much faster. Is it as good as liquid strains? I would give S-189 a B+ or A- as a strain all by itself. Its like the US-05 of lager strains. Very clean fermenter and lets the malt come through. I use it for simplicities sake. I have heard the argument that it makes better dunkles than pils but it is so clean that I will use it for any lager.

[novabrew]

Didn't you used to put some rye in your Alabama Shine?

[brewmasternpb]

I've been on this kick lately to take lager recipes and brew them with Ale yeast (works great with schwarzbier).  This is from one of Charlie's recipes from Zymurgy, I'm going to make it with Pac-Man yeast:

American 2-row- 8.5#
Belgian Aromatic Malt- .5#
Honey Malt- .5#
Aciduated malt- .25#

Mt. Hood Pellets- .5 oz @ 60 min
Hallertau Pellets- .75 oz @ 30 min
Crystal Pellets- .5 oz @ 1 min
Crystal Pellets- .5 oz dry-hopped
 
It seems like a well-balanced, easy drinking brew.

[majorvices]

Didn't you used to put some rye in your Alabama Shine?

I was hoping no one would notice that.  Yeah, I increased the corn percentage significantly and was concerned about enzyme potential in the rye so I omitted it. I am planning to try to sub out 5-10% rye this summer for the pils to see what happens. I imagine the enzymes in the pils are more than enough to convert everything but I just haven't had time to find out.

[novabrew]

Didn't you used to put some rye in your Alabama Shine?

I was hoping no one would notice that. 

Sorry about that   I've made several batches using your recipe with rye and it's a big favorite.  Matter of fact I should look to start another batch soon!

[majorvices]

Yeah,  I really enjoyed it as well. Just anted to get more corn flavor in the beer. Hopefully my next batch I will try will some Rye and if the conversion and end product all turns out I will definitely go back to using it.

Here's the old grist bill if anyone is interested.

6 gallons
OG 1.050 - 1.052
IBU 34

8lbs Briess 2Row
1.5lbs unbleached, yellow corn grits
1.5 lbs Rye Malt
10oz Crystal 10L

[lupy]

But a good CAP or Cream Ale is what I make every year for summer.

Alabama Shine
OG 1.048
IBU ~37
12 Gallons

15 lbs Pilsner Malt
5 lbs Yellow Corn Grits (you can sub flaked maize)

1 oz Magnum (14aa) 60 min
1oz Liberty (4 aa) 20 min
1oz Liberty (4aa) 10 min

Lager (S-189) for CAP or Ale yeast (US-05) for Cream Ale

Mash in at 150-152 for 60 min, 90 min boil.

For lager ferment at 48 degrees for Cream Ale ferment at 58

Lager 2-4 weeks.

I also tend to lean toward the kolsch but ^this recipe is appealing.
How do these beers (ALE vs LAGER) differ.
I can't lager yet but I have friends who want a pilsner/lager. Based upon my luck with the kolsch I think I might be able to pull the wool over their eyes with the cream ale too.

[novabrew]

. Based upon my luck with the kolsch I think I might be able to pull the wool over their eyes with the cream ale too.

You could, just keep the ferm temps as low as the yeast will tolerate.  It'll come out crisp and clean.  The BMC crowd will never know.

[majorvices]

US-05 (or Chico in general) is a pretty clean strain. Just be sure to cool it down in to the low 60s before you pitch and try to keep the fermentation temps below 68-70 and it will be good, though if you can ferment in the low 60s it will be more "lager-like". One thing I neglected to mention in the recipe is that you will need to boil the grits for 20 minutes or use instant grits or flaked maize.

[lupy]

US-05 (or Chico in general) is a pretty clean strain. Just be sure to cool it down in to the low 60s before you pitch and try to keep the fermentation temps below 68-70 and it will be good, though if you can ferment in the low 60s it will be more "lager-like". One thing I neglected to mention in the recipe is that you will need to boil the grits for 20 minutes or use instant grits or flaked maize.

Thanks Major.
I'll load this one into beirsmith.