Blackberry blossom honey wheat
3 lbs Maris otter malt
4 lbs white wheat malt
1/2 lb dextrin malt
2 lbs blackberry honey
Hops mandarina Bavaria 60 minute and 0 minute additions for 20 ibu’s
Mash grain at 152 for 60 minutes
Make sure add rice hulls to mash. Collect 6 gallons for boil add honey at end of boil
OG 1.050/1.052
Fg 1.012
Yeast wpl320 or wyeast 1010
Ferment at 65 till you hit final gravity
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Sounds nice
Brew cat why don’t you post a recipe. Think would be nice if we could all post. Some spring /summer recipes.
I brewed a summer wheat last year with a mix of orange and lemon zest. I’ll dig it up and post it. I just happened to be thinking about it today and may use grapefruit zest this year.
Brew Cat Summer ale
Pilsner 40%
Wheat 35%
Munich 10%
Flaked Wheat 10%
0.5 lb American - Carapils (Dextrine Malt)
Mash temp152 60 min
5oz magnum at 60min
.5 oz coriander seed at 5min
1.5 or more citrus zest at 5 min
American ale yeast. Mid 60s
Pretty straight forward but very drinkable.
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Never heard of blackberry honey until now. Does it impart any noticeable flavor compared to any other? I have used a few different varieties of honey, Mostly clover due to availability but could never taste any difference.
I did do some reading about honey while thinking about it and was amazed how many different varieties there are. I guess it depends on what the bees have to work with.
Blackberry honey sounds awesome! I’m not a big fan of wheat beers though.
Guess I’m kinda boring. My spring/summer beers are usually IPAs and pilsners.
It adds little flavor fruity/citrus/ blackberry and adds aroma that’s fruity. If you have a favorite spring/summer recipe and wouldn’t mind posting it. I just want to add in my opinion it matters when you add honey to any recipe. If you add at the beginning of the boil you don’t get much flavor or aroma you lose the flavor and aroma compounds to evaporation of your boil. I like adding mine at end of my boil saving those flavors and aroma that the honey adds.
Can’t say I’m a big fan of American wheat like you I find alot of them boring too. Love my Germans and my Witt’s. Danny I invite you to share some of your spring summer recipes with us. I invite anyone that wants to share. I wanted to start this thread to share recipes of spring/summer recipes for the love of beer.
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This is a beer that I just hacked at and it came out to be one that I will make again as a summer beer in a few weeks. I call it Amber Vienna Sweet Ale. As the name indicates, it’s sweet. Very little hop at all, but it’s a nice refreshing brew.
8 lbs 2 row
7 lbs vienna
1 lb caramel/crystal 20
152 deg mash for 60 minutes
1.5 oz fuggle at 60
1.5 oz fuggle at 15
S04 yeast
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Orange Blossom Honey Saison
9.5 lbs pilsner malt
.66 oz light Munich malt
.66 oz white wheat malt
.66 oz caramunich 1
1 lb orange blossom honey
Hops mandarina bravaria
60 minute addition
10 minute addition
Mash grains at 149 degrees for 60 minutes
Collect 7 gallons for 90 minute boil leaving 5.5 for fermentor. Add the orange blossom honey at end of boil.
Yeast wyeast 3724 large Starter or two packs.
Ferment 68 and let rise to 82 degree’s 2 degree per day in weeks time to finish. But be patient will finish in a week. I suggest waiting 2 weeks before bottling or kegging
Og 1.060
Fg 1.008
Srm 6/7
Ibu’s 27
Abv 6%
What’s the ABV on that bad boy
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It’s 7.6%. I typically go big. It’s in my nature. I like extremes. Extreme weather, extreme spice, extreme beers. I am enjoying one right now, and I have to say it’s delightful. Very malty. I am brewing a chocolate stout on Saturday, then a red ale next Saturday, then I will brew this one again the following Saturday. Gotta get some good stuff in the queue.
Most of my brews are 6% or better. I try to dial back my summer and party brews a bit. Don’t want anyone getting hurt. A lot of people just aren’t used to strong beer.,
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Not even a Little Sumpin
Here is a imperial red ale I brew early spring and late summer when the evening are getting cooler. Thought you might like .
9 lbs Maris otter malt
3.2 lbs British pale malt
17 oz crystal malt 60
17 oz Cara Munich malt
7 oz caraaroma malt
2 oz roasted barley malt
Mash grains 152 for 60 minutes
Hops Columbus 60 minute hop addition
Mount hood 40 minute
Cascade 10 minute and flame out
yeast safale 05 some time I change it up with 04 both yeast strains work great one clean and other adds a little fruitiness to it.
Og 1.072
Fg 1.017
Ibu’s 52
Srm 27
Abv 7.5
I really enjoy tart, refreshing saison in the spring and summer. Something simple, usually 80-20 pils/something else. Rye, Munich, wheat… whatever is on hand. Usually about 8oz cane sugar. 11-12P, 20-30 IBU of whatever hops are sitting around, split between a 60-minute and maybe a 10-minute bittering charge. Ferment at upper ambient temperatures, maybe 70-72F and get it as dry as possible with a saison strain. Then pitch a mix culture containing pedio and brett and let it go for a month or two, or until gravity is somewhat stable (usually the saison strain takes it down far enough).
Dry hop for the last week with some complementary hop, and bottle in heavy bottles to around 2.5 volumes and let it go. Bitter and hoppy at first, and as the bottles age and mature they start becoming less bitter and more tart by the end of summer, and the carbonation starts bumping higher and higher. Yum!
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Actually haven’t tried that one. My middle son, who likes wheats, gave it a meh rating.
I don’t brew a lot of clones but I have a love for Fullers London pride and Fullers ESB both recipes use same malts and yeast. Just the ESB higher gravity
Fullers London Pride
OG 1.048
FG 1.012
IBU 33
ABV 4.7
9 lbs munton pale malt
14 oz crystal 75
.53 oz Target hops 60 minutes
.35 oz Challenger hops 15 minutes
.35 oz Northdown hops 15 minutes
Yeast Wyeast 1968
Mash at 149 degrees
Ferment at 68 for two weeks
Fullers ESB
OG 1.060
FG 1.012
IBU 35
ABV 5.9
11 lbs Muntons pale malt
1 lbs crystal malt 75
.53 oz Target hops 60 minutes
.34 oz Challenger hops 60 minutes
0.1 oz Northdown hops 15 minutes
.33 oz golding hops 15 minutes
.33 oz golding hops dry hop
Mash at 153 for 60 minutes
For both recipes collect 6.5 gallons and boil for 60 minutes
I currently have 3 spring/summer favorites in fermenters/kegs. I’m drinking a bohemian pilsner that’s very young and seems softer like a helles to me but is a very good drinker. I’ll keg 5 more gallons of it later today. I have 10 gallons of Czech Pils to keg whenever a keg is available and 10 gals of all centennial IPA I brewed last week. I’ll dry hop the IPA at room temp since lately I feel I get better aroma that way.
Bohemian Pils - Basically my Czech pils recipe with wy2206 bavarian lager yeast and mashed at higher temp.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bohemian Pilsner II
Brewer: Danny
Asst Brewer:
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 12.65 gal
Post Boil Volume: 11.65 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.046 SG
Estimated Color: 5.4 SRM
Estimated IBU: 44.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 81.5 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
18 lbs Avangard Best Malz Pilsner Malt (1.9 SRM Grain 1 98.1 %
4.0 oz Carapils (Briess) (1.5 SRM) Grain 2 1.4 %
1.5 oz Carafa Special II (Weyermann) (415.0 SRM Grain 3 0.5 %
1.20 oz German Magnum [13.00 %] - Boil 60.0 min Hop 4 28.7 IBUs
5.20 Items Lactic Acid - KpH 5.2 (Boil 60.0 mins) Water Agent 5 -
3.00 oz CZ Saaz [2.60 %] - Boil 30.0 min Hop 6 11.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
2.50 oz CZ Saaz [2.60 %] - Boil 10.0 min Hop 8 4.3 IBUs
1.0 pkg Bavarian Lager (Wyeast Labs #2206) [124. Yeast 9 -
Mash Schedule: BIAB - Danny’s
Total Grain Weight: 18 lbs 5.5 oz
Name Description Step Temperat Step Time
Mash in Kettle Add 39.52 qt of water at 159.3 F 152.0 F 60 min
Sparge Add 35.22 qt of water at 187.6 F 168.0 F 10 min
Sparge: Fly sparge with -3.83 gal water at 168.0 F
Notes:
1 gal starter 2206 stepped up to 4 gal starter.
Increased bittering hops to 28ibu for a little more bitterness.
FR 1.059(?) 5.4 kettle adj to 5.3
Czech Pils - Chasing the illusive Pilsner Urquell clone recipe
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Czech Pilsner II
Brewer: Danny
Asst Brewer:
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 12.65 gal
Post Boil Volume: 11.65 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.046 SG
Estimated Color: 5.4 SRM
Estimated IBU: 44.6 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 81.5 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
18 lbs Avangard Best Malz Pilsner Malt (1.9 SRM Grain 1 98.1 %
4.0 oz Carapils (Briess) (1.5 SRM) Grain 2 1.4 %
1.5 oz Carafa Special II (Weyermann) (415.0 SRM Grain 3 0.5 %
1.25 oz German Magnum [13.00 %] - Boil 60.0 min Hop 4 29.9 IBUs
5.20 Items Lactic Acid - KpH 5.2 (Boil 60.0 mins) Water Agent 5 -
3.00 oz CZ Saaz [2.60 %] - Boil 30.0 min Hop 6 11.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
2.14 oz CZ Saaz [2.60 %] - Boil 10.0 min Hop 8 3.7 IBUs
1.0 pkg Urquell Lager (Wyeast Labs #2001) [124.2 Yeast 9 -
Mash Schedule: BIAB - Danny’s
Total Grain Weight: 18 lbs 5.5 oz
Name Description Step Temperat Step Time
Mash in Kettle Add 39.52 qt of water at 159.3 F 152.0 F 60 min
Sparge Add 35.22 qt of water at 187.6 F 168.0 F 10 min
Sparge: sparge with -3.83 gal water at 168.0 F
Notes:
4L then 2-3L starters urquell yeast
FR 1.058 5.4.kettle 5.3
Good fast brew day. Under 4 hours for 11 gals in fermenter
Created with BeerSmith 2 - http://www.beersmith.com
Centennial IPA - This was originally a Bell’s 2 Hearted Clone recipe. I saw a recipe someone posted here using vienna in their IPA. I added that a lightened up the C malt. This is a favorite. The grist bill is the one I use for all my IPAs and pale ales.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 420cent IPA 10
Brewer: Danny Clarke
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 12.65 gal
Post Boil Volume: 11.65 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.058 SG
Estimated Color: 7.9 SRM
Estimated IBU: 66.6 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 81.5 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
15 lbs 12.0 oz Briess 2 Row (1.8 SRM) Grain 1 68.5 %
5 lbs 4.0 oz Vienna Malt (3.5 SRM) Grain 2 22.8 %
2 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 3 8.7 %
2.00 oz Centennial [9.50 %] - First Wort 20.0 mi Hop 4 21.1 IBUs
2.00 oz Cluster [8.00 %] - Boil 60.0 min Hop 5 26.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.50 oz Centennial [8.20 %] - Boil 10.0 min Hop 7 7.4 IBUs
1.50 oz Centennial [8.20 %] - Boil 5.0 min Hop 8 4.1 IBUs
1.50 oz Centennial [9.50 %] - Steep/Whirlpool 2 Hop 9 7.2 IBUs
2.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 10 -
4.00 oz Centennial [9.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
Mash Schedule: BIAB - Danny’s
Total Grain Weight: 23 lbs
Name Description Step Temperat Step Time
Mash in Kettle Add 45.33 qt of water at 158.8 F 151.0 F 60 min
Sparge Error: Infusion temperature above boili 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
mash 5.4
FR 1.058
pitched 400ml each of 1272 slurry from 4/1/16 420 porter slurry, 2nd gen from 12/26/15 IPA
Created with BeerSmith 2 - http://www.beersmith.com
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