[erockrph]

That's pretty low attenuation even for that yeast. I wouldn't count on it stopping at 1.016. Not sure if you even pay attention to fg numbers from brewing programs but I thought I would throw that out there.

I don't pay much attention to that. I'm thinking it will end up more in the 1.012-1.014 range in my experience.

I love EKG blended with more aggressive hops.

Yeah, it works surprisingly well. Centennial + EKGs make a killer ESB

[markpotts]

I think I've sold myself on giving this a try. Here's what I was thinking:

Title: English Blond

Brew Method: BIAB
Style Name: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.035
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.047
Final Gravity: 1.016
ABV (standard): 4.1%
IBU (tinseth): 28.93
SRM (morey): 7.35

FERMENTABLES:
2 lb - United Kingdom - Maris Otter Pale (44.4%)
1.5 lb - German - Pilsner (33.3%)
6 oz - Torrified Wheat (8.3%)
6 oz - Cane Sugar (8.3%)
4 oz - United Kingdom - Dark Crystal 80L (5.6%)

HOPS:
1 oz - Challenger, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 28.93
0.25 oz - Challenger, Type: Pellet, AA: 4, Use: Boil for 0 min
0.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min
0.5 oz - Galaxy, Type: Pellet, AA: 15, Use: Boil for 0 min
0.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Dry Hop for 0 days
0.5 oz - Galaxy, Type: Pellet, AA: 15, Use: Dry Hop for 0 days

MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 75 min, Amount: 17 qt, Sacc Rest

YEAST:
White Labs - English Ale Yeast WLP002

NOTES:
30 minute hopstand at 185F

Ideally, I'd use a lighter color English Crystal malt (and if I can track down some English C-30 I will). I'd still rather use an English crystal malt that is too dark rather than a lighter US malt.

Thoughts?

Sorry, I didn't see this until now.
Looks like it will work well to me. Galaxy bends well with English hops; and one of my favourite combos is with EKG
Personally I would mash a little lower - 149 in your money (65 deg. C) as most beers of this type are quite dry.
WLP002 is a great choice, finishes dry but does still give a touch of fruitiness.
Have a good brew (if you've not already done it).

[tommymorris]

I am planning an English summer beer. My first stab at a recipe:

7# Pale Malt (3L)
4 oz. Honey malt
1# Honey @ 0 min.
1 oz. EKG @ 60 min
1 oz. EKG @ 0 min.
Danstar Nottingham yeast

1046 OG
23 IBU

I have never had an English Summer Ale. I only know it falls in the BJCP blonde ale category. I like honey blondes so I just made one of those with EKG.

Any thoughts on the recipe?

Should I use Pilnser malt instead of the Pale malt?

Should I ferment low (mid 50's) to keep it clean or mid 60's to get some esters?

Other guidance?

PS. This beer won't be going in to a contest so veering from the style guidelines is not a problem. 


Sent from my iPhone using Tapatalk

I brewed today. I hope I am close to an English Summer Ale. I followed some of the inputs above, but, I didn't want late citrus hops. I tried to compensate a tiny bit with Chinook as the bittering hop though it won't add much citrus if any.

I went with:

4.5# Rahr Pilsen
4.5# Rahr Pale
4 oz. Gambrinus Honey Malt
5.8 AAU Chinook @ 60
2.8 AAU EKG @ 15
1# Honey @ 0
Nottingham slurry

Batch 6G
OG 1047
IBU 26 (Tinseth)

[chumley]

A month ago, I brewed an English Summer ale.

10 gallons, OG 1.048

16 lbs. Maris Otter,
1.5 lbs. torrified wheat
1 lb. Belgian light candi sugar (added to boil kettle)

Mashed in 6 gallons of strike water at 158°F for 90 minutes

Boiled for 90 minutes

2 oz. Clusters 75 minutes
3 oz. Styrian Goldings 15 minutes
3 oz. EKGs 5 min

Split between two primaries. One was pitched with WY1968 Fuller's yeast, the other received WY1469 Tim Taylor yeast.

The Tim Taylor version is excellent.  The Fuller's version, I believe, got some sort of wild yeast infection.  It is cloudy and slightly tart....not what I would expect from Fuller's yeast. It still tastes better than PBR, though.