Any good summer session beer recipes?

It's a classic dropping fermentation, starting in a round, ending in a settling square.

 

Ron have you or Kristen tried this on a homebrew sized batch?

 

I will echo what others have said... Saison!

1.035 OG should get you close to 4% ABV

50% Pale Malt
25% Dark Wheat Malt
25% Munich II
Mash @ 147*F for an hour or so

Bitter w/ Nugget @40 mins .5oz
Bobek @ 20 mins 1oz
Blend of Mittelfruh, Saphir, Bobek @ FO 1.5oz

Any Saison strain (I never liked 3711 until recently), 3711 will get it done in a week and you can bottle/keg, drink in 2 weeks grain to glass.

 

I guess Kristen has. It's his recipe. I should hvae mentioned that.

 

****5 Gallon Batch****

Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)


Mash at 150 degrees for 60 minutes.

This is a borrowed recipe from a gent that goes by Biermuncher. It is one of the best low abv beers I have had the pleasure of brewing. A real crowd pleaser, even some BMC types will partake.

 

I just brewed this up for the second time / second attempt at all grain. First attempt turned into a malt bomb because I had no idea what my efficiency was going to be... a lot of friends liked it none-the-less. My re-brewing should be closer to the mark as I was able to hit my targets a lot closer. Really looking forward to sharing this one, it is HUGELY popular. There is a counter thread over at home brew talk as to how many times it's been brewed by others... and the counter is in the THOUSANDS... if that means anything to you!

Cheers!

 

Just curious I love his and your recipes, but could you list your water specs some times? just curious if it makes a huge difference. my water here is really hard like sometimes over 400 mg/L

 

Water specs are dead tricky. Even when you have analyses of the water used, if you don't know what they did to it before brewing - like boiling - you've no idea what it was like in the mash tun. The one exception to this is Barclay Perkins, where I'm pretty sure of the water composition and know the treatment it received. Hang on, I also have that information for Fuller's. Give me a minute to pour another Abt and I'll tell you how they treated their water. Assuming I can read the handwriting.

 

I appreciate where you are coming from, but the term has already been corrupted, making it difficult to know whether the OP means the looser interpretation of the term common over here or the more specific, original meaning that you folks over there use.

Having said that, your recipe looks really nice and if it were up to me, I would brew something along these lines for a summer session beer, using Wyeast #1469 West Yorkshire Ale yeast, which is reputedly derived from Timothy Taylor. This is my current favorite yeast for bitters. I would also be sure to use an English crystal malt - Simpson's Medium Crystal, which comes in at about 55 L, I think, is the one that I can usually get over here, and it's very nice.

 

The term was corrupted apparently because there are so few session beers available in the US. This restriction doesn't exist with homebrewers.
Remember that over 4% ABV the alcohol component dehydrates you quicker than the water content hydrates you.Session beers can actually refresh the drinker

 

Back again. Fullers used some weird shit in their treatment.

per (36 imperial gallon) barrel:

4 oz gypsum
3 oz Kainit
20th pint S.S.C.C.

Kainit is some weird potassium salt. No idea what S.S.C.C. is.

"Company's liquor", so London deep well, probably. I'd give you an analysis of that but it's a bit fiddly. Go to my blog and search for:

Thames Valley deep well

first hit has the analysis.

 

What type of styles do you like? It's always summer hear.

 

So you're saying that Bud Light actually has a redeeming quality?

 

Many people apparently think so. I am not one of them

 

thanks I do appreciate it.

 

wow to have a time machine and know and taste, man oh man oh well, I guess we just have to just take a wild ass guess.

 

It looks like NB has a good SMASH beer kit with all simcoe hops. Sounds pretty good!

 

Kainit(e) is a double salt of magnesium sulphate and potassium chloride. It's actually a mineral , just as gypsum is calcium sulphate.
Kainite is occasionally used to describe potassium chloride , I once did an assay at school on some horticultural kainite and found it to be about 92% KCl.

 

Yeah...: )

 

10 gal batch
15 # Maris Otter
2# GNOs
2# British Pale Chocolate
1# flaked barley
dehusked roast to color
Bitter with Any high alpha/Phoenix to 21 IBUs
Cascade, Fuggles, and Mt. Hood late to total of 36 IBUs
Yeast: I used Windsor and US-05, but you make the call for your session