Got a great "English Summer Ale" Recipe that goes from grain to glass in 10 days (including gelatin finings).
Day 1: Brew day. Nice easy beer that you can knock out in 4 hours.
Day 6: Cold crash to 35
Day 7: Gelatin Finings
Day 9: Rack to kegs and carbonate by shaking 5 minutes at 25 PSI
Day 10: Enjoy!
The base recipe was gathered from a great talk on real ales last year at NHC in the twin cities. Here is the modified recipe:
BeerSmith Recipe Printout -
http://www.beersmith.comRecipe: Bastage Summer Ale 3
Brewer: Bastage!
Asst Brewer: Danielle!
Style: Standard/Ordinary Bitter
TYPE: All Grain
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 6.70 gal
Estimated OG: 1.035 SG
Estimated Color: 4.3 SRM
Estimated IBU: 25.9 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
5 lbs 2.1 oz Pale Malt, Maris Otter (3.0 SRM) Grain 78.56 %
14.1 oz Vienna Malt (3.5 SRM) Grain 13.48 %
5.3 oz White Wheat Malt (2.4 SRM) Grain 5.05 %
3.0 oz Simpsons Caramalt 30 - 37L (33.5 SRM) Grain 2.91 %
0.56 oz Magnum [12.50 %] (60 min) Hops 25.9 IBU
1.85 ml Phos 75% (Mash 5.0 min) Misc
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
9.00 gal RO Water Water
1 Pkgs London Ale Yeast (Wyeast) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.53 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
50 min Mash In Add 10.01 qt of water at 166.7 F 151.0 F
15 min Mash Out Add 6.01 qt of water at 203.1 F 168.0 F
Here is my "American Bitter", a scaled down session version of my "Vienna Pale Ale." Grain to glass in 12 days. Here is the schedule
Day 1: Brew day
Day 5: Transfer to secondary and dry hop for 3 days with 2.5 oz of hops per 5 gallons
Day 8: Cold Crash to 35F
Day 9: Add Gelatin
Day 11: Keg and force carbonate by shaking for 5 minutes at 25 PSI
Day 12: Drink and enjoy!
Here is the recipe:
BeerSmith Recipe Printout -
http://www.beersmith.comRecipe: Bastage Small PA
Brewer: Bastage!
Asst Brewer: Danielle!
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
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Batch Size: 11.00 gal
Boil Size: 12.99 gal
Estimated OG: 1.035 SG
Estimated Color: 6.4 SRM
Estimated IBU: 30.4 IBU
Brewhouse Efficiency: 79.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
10 lbs Vienna Malt (3.5 SRM) Grain 74.31 %
1 lbs British Crystal 30-37 (37.0 SRM) Grain 7.43 %
1 lbs Munich Type II (9.0 SRM) Grain 7.43 %
12.5 oz Munich Malt (12.0 SRM) Grain 5.80 %
10.8 oz White Wheat Malt (2.4 SRM) Grain 5.03 %
1.38 oz Citra [13.00 %] (Dry Hop 3 days) Hops -
1.38 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 3 Hops -
0.52 oz Magnum [12.50 %] (60 min) Hops 12.1 IBU
0.44 oz Amarillo Gold [8.50 %] (30 min) Hops 5.3 IBU
0.33 oz Centennial [10.00 %] (20 min) Hops 3.7 IBU
0.58 oz Centennial [10.00 %] (15 min) Hops 5.4 IBU
0.58 oz Centennial [10.00 %] (10 min) Hops 3.9 IBU
1.38 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
0.92 tsp Yeast Nutrient (Primary 3.0 days) Misc
2.02 items Whirlfloc Tablet (Boil 5.0 min) Misc
2.40 ml Phosphoric Acid - 75% (Mash 0.0 min) Misc
9.17 gm Calcium Chloride (Mash 60.0 min) Misc
16.50 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 13.46 lb
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Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.91 qt of water at 169.1 F 153.0 F
5 min Step Add 8.87 qt of water at 206.1 F 168.0 F