Summer Ale Recipe

[boomtown25]

Ok Nnjas:
After much hard thought and clearing two fermentors, I have decided that the base beer for my cucumber beer should be a summer ale. (choices were a wheat, a summer ale or a blonde). I am going to add a lot of cucumber to the fermentor after one week of fermenting and let sit for two more before bottling (maybe even kegging by then!). I know there are recipes for a cucumber beer on here before, but I want to go with the Ale.

So I need a solid GOOD light crisp recipe. I would like to be as much grain as possible, but overall a partial mash. I would also like to use some honey if possible or honey wheat if better idea to add to the flavor, but not too much.

Finally, I am considering a hint of spiciness as well. Maybe ginger maybe coriander, maybe both. Let me know if I should add either or leave it out to keep the flavor simple. :rockin::rockin::rockin:

 

[Pappers_]

Here's a couple of recipes you might consider:

Summer Wheat with Coriander
Blonde Summer Ale

These are both all-grain recipes, but I could convert them to partial mash pretty easily.

 

[boomtown25]

Pappers:

If I went with the Summer Ale recipe, do I need to ferment cold since it has pilsner malt or am I simply getting that confused? Also, am I going to lose any flavor from the yeast if I go with US-05 dry yeast? I think I could handle an AG batch that size on my stove using deathbrewer method.

 

[althea]

I have no experience doing anything like this, but this has peaked my interest. Just wondering if you've considered the fact that cuc's have a high water content...are you adjusting for this in anyway? Considered salting them prior to draw out the water and maybe concentrate the cucumber flavor? My cooking instincts are kicking in, which is why I'm asking these questions. Good luck.

 

[boomtown25]

Here's one off my head. I have no idea if this would even be any good at all or what gravity I would be hitting (sort of spliced your recipe together with some other stuff (anyone that has beersmith feel free to tell me and how to change it to good):

6 lbs 2-row
2 lbs munich
1 lb flaked barley (for head retention)
0.25 oz hallertauer (60 minutes)
0.50 oz hallertauer (20 minutes)
0.75 oz hallertauer (5 minutes)
1 oz cariander (crushed) (5 minutes)

5 days after fermenting add 5 lbs diced cucumber and 2 oz grated ginger in fermentor for another week.

 

[boomtown25]

Just wondering if you've considered the fact that cuc's have a high water content...

I haven't given any of that any consideration really. I do understand what you suggest, but from other posts on here where people have done cucumber beers, they simply santize, and toss in fermentor and all have said comes out really good- cucumber smell and taste are there but not too overpowering. I think this would be an awesome clean summer beer to drink on hot days and go great with Ranch and wings!