| Three hop additions, 60 minutes for bitterness, 10 minutes for flavor, and at flame-out for aroma.|
Summer is my favorite season, but too many summer beers are too similar. The idea of making something different than another Sam Summer-like beer has always appealed to me. The more I read about the style, the more I wanted to brew it. After brewing and Irish red and stout I had plenty of Irish Ale yeast; all I had to do was order some extra Irish malt and hops. I am curious the flavor the Irish base-malt will provide in a beer where there isn't specialty or roasted malt dominating the malt flavor. After seeing the impact that a small addition of corn had on the Welkin Ringer ESB and in cream ales I've brewed in the past, I added a small amount of flaked maize to lighten the color and body of the beer just a little.
|The grist is mostly Irish barley, with a small amount of corn.|
The toned down malt-flavor should hopefully allow the esters from the yeast to be more prominent as well. White Labs claims their Irish Ale yeast makes a "very interesting pale ale"; we shall see! I was tempted to use a higher yeast pitching rate like I would for a light hybrid style like cream ale or kolsch. I also thought about fermenting at a cooler temperature after reading about how Guinness used their house ale strain at lager temperatures in Guinness Blonde American Lager. Depending on how this beer comes out I could very well try those things in the future.
The relatively simple malt profile of a golden ale tilts the balance toward the hop flavor, and usually the beer showcases the flavor and aroma of a single hop variety. Many brewers in England are using American hops in their golden ales. In my mind if I used an English-type hop like Fuggle or Williamette my beer would taste like an Ipswich Summer or Shipyard Export. I wanted my beer to be unique and to use a new distinctive hop I had not used previously. The Galaxy hop from Australia has notes of tropical fruit and citrus; perfect for a summer beer. If it is anything like Galaxy Dry Hopped Fort Point Pale Ale, I'll be onto something.
|The wort has a nice gold color already and will clear after fermentation.|
When it is winter in the U.K. and Ireland, it is summer down in Oz as they call it down under. When it is winter in Australia, the British Isles will occasionally receive a glimmer of sunlight. It is always Summer Somewhere, except maybe in Massachusetts.
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Recipe: Summer Somewhere Ale 2015 Style: British Golden Ale TYPE: Partial Mash Recipe Specifications -------------------------- Boil Size: 4.05 gal Post Boil Volume: 3.55 gal Batch Size (fermenter): 5.25 gal Bottling Volume: 5.00 gal Estimated OG: 1.049 SG Estimated Color: 3.4 SRM Estimated IBU: 45.1 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 72.1 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 6.00 gal Salem/Beverly MA Water 1 - - 3.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - - 1.00 g Calcium Chloride (Mash) Water Agent 3 - - 6 lbs Irish Stout Malt (1.7 SRM) Grain 4 71.6 % 0.47 gal 6.0 oz Corn, Flaked (1.3 SRM) Grain 5 4.5 % 0.03 gal 0.50 oz Galaxy [14.00 %] - Boil 60.0 min Hop 6 26.2 IBUs - 0.25 tsp Irish Moss (Boil 10.0 mins) Fining 7 - - 0.25 tsp Irish Moss (Boil 10.0 mins) Fining 8 - - 1.00 oz Galaxy [14.00 %] - Boil 10.0 min Hop 9 19.0 IBUs - 1.00 oz Galaxy [14.00 %] - Boil 0.0 min Hop 10 0.0 IBUs - 2 lbs Muntons DME Extra Light [Primary] (3.6 SRM) Dry Extract 11 23.9 % 0.16 gal 1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 12 - - Mash Schedule: BIAB, Medium Body Total Grain Weight: 8 lbs 6.0 oz ---------------------------- Name Description Step Temperat Step Time Saccharification Add 18.08 qt of water at 159.2 F 152.1 F 75 min Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
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