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Old 03-18-2013, 09:35 PM   #1
BackyardHB
Recipes 
 
Feb 2011
Humble, tx
Posts: 95

Recipe Type: Partial Mash   
Yeast: American   
Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.051   
Final Gravity: 1.011   
IBU: 26   
Boiling Time (Minutes): 60   
Color: 6   
Primary Fermentation (# of Days & Temp): 14 days   
Secondary Fermentation (# of Days & Temp): 3 to 4 weeks   
Tasting Notes: Clear, crisp, with medium bitterness and tons of Citra Spicy aroma.   

I teach 101 Learn to Home Brew classes at our HB shop. I normally I teach extract with some grains to new brewers to illustrate how easy it can be done on their stove top. Being an all grainier I knew there had to be away to achieve the same results in your kitchen. Recently, I have been interested in teaching a mini-mash stove top brewing, so my research lend me to http://byo.com/component/k2/item/507...artial-mashing. Being optimistic, I brew the same recipe twice to ensure the same results. On both brew sessions this beer come out incredible, one of the finest Blonde Ales Ive brewed. Not saying this to toot my own horn, honestly a great beer. I normally dont post recipes online but I wanted to share this recipe with fellow extract/partial brewers.

OG: 1.051 FG 1.011
SRM 6
ABV 5.5%
IBUs 26
3 lbs American 2-row
.25 lbs American Victory
.65 lbs American Caramel 10AL
3 lbs Liquid Extra Light
1 lbs Dry Extra Light Extract
.10 lbs Barley Flaked
.25 oz Brewers Gold (Pellets, 9.00 %AA) boiled 60 minutes.
.25 oz Brewers Gold (Pellets, 9.00 %AA) boiled 30 minutes.
.50 oz Citra (Pellets, 12.00 %AA) boiled 15 minutes.
2 oz Hallertauer Hersbrucker (Pellets, 4.50 %AA) boiled 1 minutes.
Yeast: Lallemand 3767 Nottingham
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On Tap- Matty's Irish Red
On Deck- Sterling Blonde
Next Brew- Summer Blonde

 
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Old 03-18-2013, 11:59 PM   #2
ebolabrews
Recipes 
 
Nov 2012
Fullerton, California
Posts: 9

This looks like something I'd like to brew. Could you explain your partial mash process please? Volume of H20, sparge/ no sparge, target temperatures, etc. Thanks for the recipe and help.

 
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Old 03-19-2013, 12:06 AM   #3
ebolabrews
Recipes 
 
Nov 2012
Fullerton, California
Posts: 9

Doh! I just read the article you provided a link to....I'll figure it out. Thanks.

 
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Old 03-19-2013, 01:54 AM   #4
BackyardHB
Recipes 
 
Feb 2011
Humble, tx
Posts: 95

Quote:
Originally Posted by ebolabrews
Doh! I just read the article you provided a link to....I'll figure it out. Thanks.
Yea, it was an easy brew. The only thing I added was a 2 gallon cooler, no mods. Very surprised on how light the beer come out. When I used to brew indoors I never was able to brew light beers.
I followed the direction to a tee...
__________________
On Tap- Matty's Irish Red
On Deck- Sterling Blonde
Next Brew- Summer Blonde

 
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Old 03-20-2013, 03:04 AM   #5
dbmet
Recipes 
 
Feb 2013
Posts: 10

Quote:
Originally Posted by BackyardHB

Yea, it was an easy brew. The only thing I added was a 2 gallon cooler, no mods. Very surprised on how light the beer come out. When I used to brew indoors I never was able to brew light beers.
I followed the direction to a tee...
Very neat idea.

 
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Old 04-06-2013, 12:45 AM   #6
ebolabrews
Recipes 
 
Nov 2012
Fullerton, California
Posts: 9

I am making this beer tonight with a couple of little changes.

I had two 2 gallon coolers so I decided to double grain to 8 lbs and put 4lbs in each cooler.
When I mashed in the grain I tried to get the temp to settle at 154-155 degrees. However, I only got to 150 degrees, I then opened each cooler and quickly poured about 16oz of nearly boiling water to raise the temp. It didn't really work. The coolers are holding at 150 degrees.

I'm going to add 1.5 lb of pilsner DME, the lightest malt extract that my LBS carries.

Any thoughts about how the lower mash temp will affect the outcome?

 
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