Favorite summer beer recipes

[CaptBrew8386]

I just brewed a hefe for mid-summer and I'm already thinking about the next brew.

Looking for ideas for another summer beer. Something clean, unlike my hefe, and crisp. Preferably with a higher ABV, say 6-7%.

Any thoughts? Or have a favorite summer time brew?

I'm an extract brewer and occasionally do a grain steep.

Thanks!

 

[bnuggets]

I personally love APAs in the summer. Maybe a Simocoe/Citra late hop with Northern brewer for bittering? Then dry hop it again with Citra, nice and citrusy!

 

[Cider123]

I have a big sack of pilsner malt that I plan on having fun with this summer. A little Vienna and munich malt here and there. I haven't been following recipes that strictly lately. I dare say I've been making several beers that don't fit exactly into any specific categories.

I just know how much fermentables I need to add to a set amount of strike water volume to get in an OG range, then I just start picking malts that sound like they go well together.

I'm not going extreme. It's nothing earth shattering. I'm just not worrying about details too much. Work is stressful enough, I don't need to worry about did I get just the right substitute for this malt or that hops, or is the yeast the right type for the "style". I keep it in the ballpark. For example,

I know 9 lbs of malt is what I need to add for 9 gallons of water to get in the 1.046-1.050 range, which is where most of my beers (except a mild) would end up. I use a BIAB system.

For a lighter beer with some body: 6 lbs of pilsner, 1 lb of Vienna, 1 lb of munich and some carapils. The next time I might sub out the Vienna and add a pound of flaked wheat in its place. Or I might use saaz instead of a german hops. Nothing extravagant, just mixing it up to have good session drinkers.

For a mild, just use your imagination. I'll use around 4 lbs of MO, then 2 more lbs of specialty malts. Maybe some victory and some brown or 2 different types of crystal, maybe one crystal and some flaked wheat. Hops? Well, an oz of fuggles @ 60 min is usually plenty, maybe a small addition at 10 min.

The only thing is I often don't write down the recipe, so if it turns out pretty good then I'm usually trying to remember what I did.

Yeast? I've been using 05 for everything not Britishy. If I use MO, then I use 1469 or 04 if I'm lazy.

Yes, It's a flawed system. Yes, I'm sure I'm limiting myself. But I've had fun with it.

 

[mrdail87]

Here's one I brewed recently that came out very nicely. Came out with a sweet malty backbone and very tropical hop flavor and aroma. You could probably cut back on the Munich if you prefer a drier IPA.

Did a BIAB mash with the Munich and crystal at about 158 for 30 minutes. Fermented a little over a week at 68F and dry hopped for 7 days.

Mosaic/Citra/Simcoe IPA

Recipe specifics:

Style: American IPA
Batch size: 5.0 gal
Boil volume: 3.0 gal
OG: 1.064
FG: 1.016
Bitterness (IBU): 47.3
Color (SRM): 7.9
ABV: 6.3%

Grain/Sugars:

3.00 lb Light LME, 31.6%
3.00 lb Light LME, 31.6%, boil for 5 min
2.00 lb Munich (German), 21.1%
1.00 lb Orange Blossom Honey, 10.5%, boil for 5 min
0.50 lb Crystal 10L, 5.3%

Hops:

0.50 oz Citra (AA 14.5%, Pellet) 30 min, 17.3 IBU
1.00 oz Mosaic (AA 11.7%, Pellet) 20 min, 22.7 IBU
0.50 oz Simcoe (AA 12.7%, Pellet) 10 min, 7.4 IBU
0.50 oz Citra (AA 14.5%, Pellet) dry hop
1.00 oz Mosaic (AA 11.7%, Pellet) dry hop

Yeast/Misc:

American Blend WLP060, 1.0 unit(s), Yeast .
1L starter, ~36 hours
Irish Moss, 1.0 unit(s), Fining , boil 15 min

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[Bosh]

Going to go with a saison since I don't have a good temp control system. For rough sketch at a BIAB recipe is:

8.8lb Veinna
2.2lb Wheat
Maybe a pound of oats? Some honey or sugar? Will think on it.

.5 oz Bravo hops for 60 minutes
1 oz Bravo hops for 5 minutes
1 oz Brave hops at flameout

Dry hop to taste. Maybe cut down on the 60 minute, don't want it toooo bitter.