A light Ale, crisp and fast fermenting:

6 lbs Pilsner Malt Extract
8 oz Carapils (Dextrin)  Malt
8 oz 2-row Malt
8 oz Wheat Malt
2 oz Saaz or Hallertauer hops total:
1.5 oz @ 60 mins
.5 oz @ 5 mins

1tsp Irish Moss, added at beginning of boil

1st choice:  Wyeast 1056 American Ale Yeast, 2nd choice: Wyeast 1028 London Ale Yeast.  Dry options US-05 or Nottingham Ale yeast.

3/4 cup dextrose for bottle priming   

Starting Gravity:1.044-1.046    ABV: 4.5-5.3%    SRM: 3-7    IBU: 16-19


Full Recipe (in MS word format):


SUMMER ALE.doc (41.50 kb)

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