Drew Beechum, Vice Chair of the AHA Governing Committee shares this Bastage English Summer Ale in his article “Express Brewing: From Grain to Glass in 6 Days” found in 2011 November/December Zymurgy issue.
It’s an ale and made for summer consumption. What else is there to say? Inspired by the hoppy ales of southeastern England, this is a beer that explodes with a refreshing taste from its earliest age. It will have some hop presence that plants its bitterness in the English pale ales of today, but brings along a rich complexity of soft citrus and resinous aromas. Balanced with the reduced maltiness and white wheat malt, this beer has a great balance that keeps things light and sessionable.
If you’re a hop-lover, this beer has a different framing than the standard pale ale or IPA with an end result that invites you to have another (and another).
Bastage English Summer Ale | Blonde Ale
- 5.12 lb (2.3 kg) Maris Otter
- 14.0 oz (397 g) Vienna Malt
- 5.0 oz (142 g) White Wheat Malt
- 3.0 oz (85 g) Simpsons Caramalt 30
- 0.56 oz (16 g) Magnum hops, 12.5% a.a. (60 min)
- 1.85 ml Phosphoric Acid
- 3.0 g Calcium Chloride
- 5.0 g Gypsum
- Gelatin finings
- Wyeast 1028 London Ale
- Original Gravity: 1.031
- Final Gravity: 1.007
- ABV: 3.2%
- IBU: 26
- SRM: 4
Single infusion mash: 151°F (66°C) for 50 minutes. Mash out: 168°F (76°C) for 15 minutes. 90 minute boil. Ferment at 65°F (18°C).
Substitute 3.4 lb (1.5 kg) pale liquid malt extract for first three grains. Steep crystal malt in 158°F (70°C) water for 30 minutes, strain, add malt extract, bring to a boil, and proceed with recipe as written.