Hi all. I'm looking for ideas on a sub 5% abv. beer for the summer months. I'm set up for ales only at this point. I'm curious as to what "session" beers you've home brewed. I'm particularly interested in Kolsch, Heffs, Altbiers and Cali. Commons. Let the brainstorming begin! Salute!
Here's one that I brewed as a starter and came out pretty damn tasty. I'm planning on redoing with less chocolate and probably C40 since it's definitely a brown mild. For 5 gal: 6 lb Maris Otter 8 oz C60 5 oz Fawcett Pale Chocolate 4 oz Amber malt .25 oz 15.7% Warrior (60) 1.25 oz Willamette 4.2% (FO) Wyeast 1084 Mash at 152
A 'table saison', very flavorful at less than 3.5%ABV: (for 5 gallons): 7lb pilsnener malt 15 IBU of bittering (your choice) 1/2oz of aroma hops at flameout. Noble is traditional but I like Calypso, Belma, etc. WY3724 or 3726, or better yet make a starter from Dupont Avril dregs. Drinking the Avril will give you a hint of what you're shooting for. Start fermenting at 65F and gradually increase to 75-80F for the last couple of days before bottling/kegging. I always have this or something like it on in summer. It's interesting to replace some of the pils with wheat or rye. And you have a pretty decent strong saison if you just double everything in the recipe.
I've posted a recipe for my "house" beer that is a 4.5% citra pale ale. I don't currently have it on this computer though.
For a "golden ale", the hoppy kind Marquis doesn't like to see too much of Personally I love a good one and they would be great in the sun. Not that we get much of that here OG 1.038 - 1.046 or so FG 1.009 -1.012 or so 3.8% - 4.8% abv IBUs - 34-45 Water treatment suitable for hop forward ales clean yeast to get the attenuation you desire - I've used us05 fine with this. 95% low colour Maris otter or lager malt 5% torrified wheat hops - mainly late hops, between 3.5 oz to 5 oz in the boil/whirlpool for a 5US gallon batch. Appropriate dry hop. Good for single hop beers. my favourite to date has been citra. Drink ASAP when conditioned
I'm going to be doing a lot of Berliners this summer after my first one was a success. It's a 3.5% wheat beer that's ready to go in about 2 weeks. I've had lots of luck with APAs that are mostly Amarillo and Simcoe. The grainbill would be throttled back and look something like this: 7# American 2-row 1# Munich malt .25# crystal 40 or 60L .25# carapils IBU to upper 30s to low 40s and about an oz of dry hop for 10 days.
