Apri-hot Summer Ale

I got this recipe from Derek Terrell’s most recent My LHBS newsletter. My LHBS is the area’s premier homebrew shop, at least in my opinion and Derek is a very knowledgeable and helpful master brewer. He is the kind of guy who could eloquently explain the difference between Galena, Cascade and Mt. Hood hops in a way you would understand, even if, like me, you would retain little more than, “hops are in beer.”

Here is a recipe from the most recent newsletter. Just a little something to cool you off as the temperatures make you want to eat your own face. I know I can’t wait to try it myself. If you make this brew, be sure to invite over your old friend Carl for the uncapping ceremony.

Derek writes:
Just in time for those hot summer weeks to come, this one might make you want to
throw on your favorite ball cap and down a few to the Beatles’ “Revolution 9”.

3.3 lb. Briess Bavarian Wheat liquid malt extract
3.3 lb. Briess Pilsen Light liquid malt extract
1 lb. Briess 20L crystal malt (crushed)
3/4 oz. Galena pellet hops (bittering)
1/2 oz. Cascade pellet hops (flavor)
1/2 oz. Mt. Hood pellet hops (aroma)
1 Wyeast #1187 – Ringwood ale liquid yeast or 1 Safale S-04 dry yeast
2 oz. Apricot flavoring
3/4 cup priming sugar
And don’t forget…
Irish Moss (recommended), grain bag(s), optional hop bags, bottle caps and sanitizer as needed.

1. Place crushed malt(s) loosely in a grain bag and tie it off at the top. Steep grain in 2 gallons of ~160F water for 15 minutes. Remove the spent grain bag & squeeze gently (hot, so use tongs) before discarding.
2. Bring the malt “tea” to a boil, add bittering hops and boil for 30 minutes. After 30 minutes, remove the brewpot from heat and dissolve malt extracts thoroughly before returning to boil (watch for a boil-over!)
3. Boil for 15 additional minutes, adding flavor hops and Irish Moss only once the boil resumes. After 15 minutes turn off the heat, stir in aroma hops & proceed to cool wort to below 100F as quickly as possible (if you don’t have a wort chiller use ice: put the pot in a sink with a bag of ice and water & stir until cool).
4. Pour the cooled wort into your fermentor and add sufficient pre-chilled water to make 5 gallons of beer. Tip: Refrigerate 3 gallons of water the night before to help cool the wort to pitching temperature quickly.
5. Stir vigorously to mix ingredients and introduce as much air as possible. Add yeast only once wort is below 75F (and stir vigorously again). Ferment as close to 70F as possible for 7 to 10 days or until done.
6. Once final gravity has been reached, add flavoring, prime with sugar & bottle. Beer is ready in ~ 4 weeks.

OG: 1.050 FG: 1.013 ABV: 4.8% IBU: 21

1 Comment so far

  1. jps (unregistered) on June 14th, 2007 @ 5:45 pm

    There are many hobbies that, if given the opportunity, I might sink some money into investigating if I ever happened to be in a store that sold the tools to do them. Hobbies need an impulse that having to pay shipping and wait a week to start doing totally kills.

    To that end: there’s a homebrew shop? Within like 3 miles of my apartment? What the holy hell!!! I’ve driven past this place without noticing it and I’m going tomorrow!!!

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