Summer beer to be ready in August?

[JohnK93]

Hi All,
I'm spending a week up at the lake in NH with the family in August, so I have about 10 weeks to brew, ferment, lager (maybe), and carb up a keg of beer. Any suggestions for a beer that will be a all around crowd pleaser...not too hoppy, not too malty, something crisp and session-able? A Summer Ale was requested, so I'm thinking maybe a light pale ale (4.5%-ish) with some wheat. Maybe pilsner as the base malt? I'm also thinking of maybe a 4.5% Kolsch.

Any other suggestions for a clean, easy to drink beer for a crowd?

Thanks,
John

 

[brew_ny]

my summer time beer easily done in 14 days grain to glass

https://www.homebrewtalk.com/showthread.php?t=66503

all the best

S_M

 

[ktblunden]

I can bring Biermuncher's Centennial Blonde to any gathering and it's a hit with craft and bmc drinkers. I usually go grain to glass in about 2 weeks.

 

[brew_ny]

I can bring Biermuncher's Centennial Blonde to any gathering and it's a hit with craft and bmc drinkers. I usually go grain to glass in about 2 weeks.

another good brew for sure

 

[JohnK93]

Thanks for the ideas. I'm not too familiar with blonde ales, what's the closest commercial beer to Bierminchers blonde?

My brothers in law drink craft beer (harpoon, Sam Adams), so they're not necessarily BMC guys, but these both sound like good options.

 

[maddcow]

Kolsch is always a good pick. A Belgian Wit can be nice and refreshing too

 

[JohnK93]

I've been making a Kolsch for the past few years and (despite the Germans rolling over in their graves when they see me do it) adding honey and/or fruit to give a little added flavor. I think it's a great style, but I'm not sure how non-craft drinkers like it.

 

[day_trippr]

I wouldn't be in a hurry to brew a pale to be consumed way out in August...

Cheers!

 

[dmbshen41]

my summer time beer easily done in 14 days grain to glass

https://www.homebrewtalk.com/showthread.php?t=66503

all the best

S_M

What yeast do you prefer for this recipe? And do ferment at lagering temperatures?

 

[brew_ny]

What yeast do you prefer for this recipe? And do ferment at lagering temperatures?

I use US05 for about all my ales, I do the first 72 hours at 64 and then let rise to 67-68 to finish

cold crash at 32-32 for 3 days then keg

all the best

S_M

 

[Hobanon]

If you want a quick-conditioned lager-ish beer, check out WLP810. Just tapped a bohemian pils I fermented (~5 weeks) with that and it came out cleaner than the batch I used real Czech pils yeast in.

 

[sandyeggoxj]

I'd make a clean dupont saison. Keep the abv below 5. No spices. Just some 565 showing off how awesome it is. It will handle the age just fine.

 

[Malty_Dog]

Kolsch is always a good pick.

+1 for sure.

 

[Cheesy_Goodness]

I've got a Kolsch (being a bit generous with the label) that I used pinefruit hops and pineapple juice to make it more "summery" that might fit the bill.

Awfully hard to beat BM's Centennial Blonde though.

 

[Carusoat]

My crowd pleasers have been Centennial blonde or American Wheat. Both disappear quick in the summer with craft drinkers and bmc drinkers alike.

 

[Kharnynb]

I second wheat beer, I like a basic wheat, using munich dry yeast and adding a pound of honey for some kick/subtle flavour.

 

[JohnK93]

Thanks for all the comments. I think I'm going to give the Centennial Blonde a shot this weekend to see how I like it, then decide whether to re-brew for August (I'm sure the first batch won't make it until then) or try something else (Kolsch or wheat.) As long as I'm not lagering, I have enough time to think about it a bit longer.

John

 

[Vamptrump]

My plans are to do a Berliner Weisse next week. I can't get enough of them when it's hot outside.

 

[wolves63]

Hi All,
I'm spending a week up at the lake in NH with the family in August, so I have about 10 weeks to brew, ferment, lager (maybe), and carb up a keg of beer. Any suggestions for a beer that will be a all around crowd pleaser...not too hoppy, not too malty, something crisp and session-able? A Summer Ale was requested, so I'm thinking maybe a light pale ale (4.5%-ish) with some wheat. Maybe pilsner as the base malt? I'm also thinking of maybe a 4.5% Kolsch.

Any other suggestions for a clean, easy to drink beer for a crowd?

Thanks,
John

I did a kolsch a couple of months back and left it in the primary for 21 days and then kegged it and slow carbed it for 14 days. I will say that the longer the beer was in the keg after that the better it got. I would say that 8 weeks is the sweet spot with this beer and it was good, a little malty and crisp.

5 gallon batch:

Malt Bill:
8.5 lbs Pilsner
12 oz carapils
8 oz vienna malt

Hops:
1 oz cluster @ 60 minutes

Yeasts:
WLP029 - German Ale/Kolsch Yeast w/ starter (always a starter)

Additions:
1 Whirlfloc Tablet 15 minutes boil
1 tsp Yeast Nutrient 15 minutes boil

Light Infusion for 90 minutes at 148.
Primary Fermentation at 65 for 21 days
Cold crash it for 1-2 days at 35 degrees (personally I do this only if kegging, if bottling I feel it takes too long to bottle condition if you cold crash it)
Keg for 14 days to carb at serving pressure at 9.2 psi or 2.5 volumes (2.3 oz of corn sugar for bottling)

 

[solbes]

Kolsch is my all time favorite summer brew (w/ 10 oz of honey). 2 weeks to ferment + 3 weeks lagering @ 35, then its ready for force carbing or bottle conditioning (5-8 weeks total). Making 10 gallons so we can bring a 5G keg up to our family reunion.

I have a Wit in primary that will be kegged soon, that should be ready in 4 weeks total. I am also going to make a Blueberry/Orange Wit for our family reunion (one of the favorites for the ladies).

 

[JohnK93]

You guys aren't making this decision any easier! Maybe I'll have to do both!

 

[Nummey]

Brewed this one on 5/1, kegged on 5/21 and had a couple last night(5/27). Perfect summer beer. Similar recipe to the Blue Moon clone but not as much orange and coriander flavor as blue moon.

 

[wolves63]

You guys aren't making this decision any easier! Maybe I'll have to do both!

More to drink more fun times !!