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Date: 01 Dec 2006 08:07:26
From: Great Duo Brewing
Subject: english summer ale
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Hi. Has anyone here brewed an english style summer ale. Here in
Savannah, GA we have the Savannah Brewing Company that put out an
english summer ale called the "Ghost Ale". It's very light and
refreshing. I'm looking for a partial mash recipe to get an idea of
how to put together one for myself. It seems this style isn't very
common and I'm having trouble finding info. So, far I've concluded
that I would use a combination of pale malts and a little bit of wheat
extract. For bittering I'm going to use EKG hops. If anyone has any
recipes or ideas on this style it would be greatly appreciated!
J. Uhrig
(not in relation to the Joseph Uhrig brewing company that budweiser
squashed back during the brewing wars, atleast not from what I know of).
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Date: 02 Dec 2006 17:49:06
From: David M. Taylor
Subject: Re: english summer ale
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"Great Duo Brewing" <djduo478@bellsouth.net > wrote in message
news:1164989246.780677.69200@j44g2000cwa.googlegroups.com...
> Hi. Has anyone here brewed an english style summer ale. Here in
> Savannah, GA we have the Savannah Brewing Company that put out an
> english summer ale called the "Ghost Ale". It's very light and
> refreshing. I'm looking for a partial mash recipe to get an idea of
> how to put together one for myself. It seems this style isn't very
> common and I'm having trouble finding info. So, far I've concluded
> that I would use a combination of pale malts and a little bit of wheat
> extract. For bittering I'm going to use EKG hops. If anyone has any
> recipes or ideas on this style it would be greatly appreciated!
English Summer Ale has become a subset of the Blonde Ale category according
to BJCP (Category 6B, reference
http://www.bjcp.org/styles04/Category6.html#style6B). It's really just kind
of a fruitier ale version of a light lager. If you want to make it English,
just use English malt and hops. Here's how I would do it (for 5 gallons):
4 lb Marris Otter malt
0.5 lb Crystal 40
3 lb Light DME
0.25 lb Wheat DME
1 oz EKG (60)
1 oz EKG (15)
1 oz EKG (3)
WLP007 Dry English Ale
Mash grains using 50/50 distilled/tap water at 148 F for 45 minutes. Add
extracts, bring to boil. Add EKGs per above schedule. You may add 1 tsp
Irish moss at 15 minutes remaining. OG=1.048, IBU=20. Pitch yeast when
cool and aerate well. Ferment at 68 F for 10 days. Rack to secondary if
desired.
I've made something similar to this in the past but with Fuggles and
Tettnanger and it turned out great. Enjoy.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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