Summer Ale



Original Gravity: 1.051

Final Gravity: 1.014

IBU: 22

Boil (Minutes): 60

ABV: 4.7%


$41.52 (20% off excluding lemon and seeds)

  • 3.3 lbs. Pilsen LME

  • 3.3 lb. Munich LME

  • 1/2 lb. Wheat Malt

  • 4 oz. carapils

  • 2 oz. Hallertau Hops

  • 1 oz. Lemon Zest (about 2 large lemons)

  • 5 gram Paradise Seeds

  • WYeast 1272 American II or WYeast 1007 German Ale

       3 hours before you start this process, break the packet inside the WYeast smack-pack and let sit out at room temperature shaking from time-to-time. Bring 2.5-3gal. of water to 155°. Steep the Wheat, and Carapils in your water for 25 min. Afterwards, remove bag of grain. Both cans of LME and stir to dissolve. Bring to a boil and add 1/2 oz. Hallertau to start your 60 min boil. Add 1/2 oz. Hallertau with 45 minutes left in your 60 min boil. Add 1/2 oz. Hallertau with 30 minutes left in your 60 min boil. Add 1/2 oz. Hallertau with 15 minutes left in your 60 min boil. After your 60 min boil is over, shut off the heat. Cover pot with lid, and put pot in an ice bath to cool the wort down (approx 15-20 min.). Pour into sanitized primary fermenter and add cool water until you reach the 5.25 gal. mark. Take Original Gravity (OG) reading. Add either WYeast 1272 or 1007 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 65°-75° for 5-7 days.

       After 7 days, siphon into 5 gal. glass carboy for secondary fermentation, and top up to base of neck with boiled water if necessary. Let sit in a cool, dark spot for at least 2 weeks.

       After 2 weeks, you are ready to bottle. Boil 1 cup water and add priming sugar (usually 3/4 cup).  Boil 2-3 min.  Siphon beer back into bucket, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation.  Refrigerate and enjoy!