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Old 03-22-2011, 08:57 PM   #1
binkman's Avatar
Feb 2011
Baltimore, Maryland
Posts: 490
Liked 10 Times on 6 Posts

Recipe Name: Swinging Hammock Summer Ale
Recipe Style: Light Hybrid Ale-Kolsch
Recipe Type: Partial Mash
Yeast: WLP029 German Ale/Kolsch
Yeast Starter: Yes
Batch Size (Gallons): 5
Boil Size (Gallons): 4.5
Estimated efficiency: 70%
Original Gravity: 1.046
Final Gravity: 1.011
IBU: 29
BU:GU ratio: 0.52
ABV: 4.6%
Boiling Time (Minutes): 60
Color: 3.5 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees
Secondary Fermentation (# of Days & Temp): As cold as I can get it (~40 F) for as long as I can stand it (maybe 2-3 months).

3.3 lbs light LME 42%
3.5 lbs 2 row Pils Malt 46%
8 oz Vienna malt 7%
6 oz Wheat malt 5%

Mash at 154 F in 2.5 gallons for 60 minutes, then sparge in 2 gallons of 175 F for 10 minutes, then combine. (As per DeathBrewer's Instructions.) Add extract at beginning of boil.

1 oz. Hallertauer 5% AA for 60 minutes
1/2 oz. Tettnanger 3.4% AA for 30 min.
1/2 oz. Saaz 3.5% AA dry-hopped.

WLP029 with a starter.

I have four goals with this batch:
First, prove to the world and myself that I can mash grains.
Second, use up some noble hops I have sitting around.
Third, to give me something refreshing to drink this summer so I'm not tempted to break into my Oktoberfest in July.
Finally, to give me a reason to finish my honey-do list so I can just sit in my hammock.

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Old 03-23-2011, 05:00 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

I'd mash a bit cooler just to ensure you have a dry/crisp beer.

I've heard bad things about dry hopping with Saaz (grassy) so I've never tried it. Maybe someone else will chime in who has tried it.

Hope it turns out well.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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