The following beer recipe is featured in the November/December 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Drew Beechum, 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).
The following beer recipe is featured in the November/December 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Drew Beechum, 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).
Ingredients:
- 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
Specifications:
Yield: 5.5 Gallons (21 L)
Original Gravity: 1.031
Final Gravity: 1.007
ABV: 3.20%
IBU: 26
SRM: 4
Directions:
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).
Extract Option
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.
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