10 Summer Extract Recipes
For many, what they look for in a beer changes with the seasons. As the summer air heats up, tastes often move toward easier-drinking ales and lagers. Beers that pair with barbeque, include fresh fruits, have crisp finishes and lower ABVs, and brews that go down easy whether manning a grill, tossing horseshoes, or lounging in an Adirondack chair by the lake.
While summer beer styles are all great, not everybody has time among the hustle bustle of summer to fit in enough all-grain brew days to try them all. Between family outings and other summer commitments, or just not wanting to spend a day in the sun manning a brew system, sometimes a quick one-hour brew day is the best option. For that reason, we decided to give our extract-based brewers some summertime love and asked 10 homebrew retailers to share their best-selling and favorite extract-based homebrew recipes. These recipes run the gauntlet in style, so there is sure to be something here for every homebrewer to enjoy this summer as they soak up the rays.
HBW IPA
Courtesy of Scotzin Brothers
Lemoyne, Pennsylvania
(5 gallons/19 L, extract with grains)
OG = 1.065 FG = 1.012
IBU = 17 SRM = 7 ABV = 5.7%
This beer kit was created with the idea of helping to raise funds for Harrisburg River Rescue. They are the beneficiary of all funds raised during Harrisburg Beer Week (HBW). Scotzin Brothers is already the sponsor for HBW Battle of the Homebrewers, but we were looking to do more. A beer kit seemed like a good fit. Our store manager Fran Ott is on a big Australian and New Zealand hop kick right now, so he created a kit with those as his starting point. The beer is an easy drinking IPA with a restrained bitterness. The Australian and New Zealand hops impart bright flavors and aromas of tropical and citrus fruits. We think of it as sunshine in a glass, a perfect beer for summer.
Ingredients
6.6 lbs. (3 kg) light liquid malt extract
1 lb. (0.45 kg) light dried malt extract
8 oz. (0.23 kg) light Munich malt
8 oz. (0.23 kg) Golden Naked Oats®
4 oz. (113 g) honey malt
4 oz. (113 g) flaked oats
4.8 AAU Summer hops (60 min.) (1 oz./28 g at 4.8% alpha acids)
1 oz. (28 g) RakauTM hops (hopstand)
1 oz. (28 g) KohatuTM hops (hopstand)
1 oz. (28 g) Galaxy hops (hopstand)
1 oz. (28 g) RakauTM hops (dry hop)
1 oz. (28 g) KohatuTM hops (dry hop)
1 oz. (28 g) Galaxy hops (dry hop)
Imperial Yeast A38 (Juice) or White Labs WLP066 (London Fog Ale) or LalBrew New England yeast
3⁄4 cup corn sugar (if priming)
Step by step
Mill grains and place into a grain bag. Steep grains in 2.5 gallons (9.5 L) of 152 °F (67 °C) water for 20 minutes. Remove bag and let drain into the kettle. Bring wort to a boil and then remove kettle from the burner. Add the liquid and dried malt extracts while stirring, being careful not to scorch the bottle of the kettle. When the extract is dissolved, return to a boil and add Summer hops. Boil for 60 minutes.
After the boil is complete, cool wort to 180 °F (82 °C). Pause cooling and add hopstand hops. Stir the hops into the wort, then cover the kettle and let sit for 20 minutes. Resume cooling wort to 70 °F (21 °C). Add water (64 to 70 °F/18 to 21 °C) to bring wort up to 5 gallons (19 L). Transfer wort to fermenter and stir in yeast.
After 5–7 days take gravity reading and transfer to secondary fermenter with dry hops. Keep beer on hops for 5–7 days, then package. Carbonate to 2.5 volumes.
German Wheat/Hefeweizen
Courtesy of Beer & Wine Hobby
Woburn, Massachusetts
(5 gallons/19 L, partial mash)
OG = 1.050 FG = 1.012
IBU = 11 SRM = 5 ABV = 5.3%
A well-brewed Bavarian hefeweizen is one of the finest beers to enjoy on a warm summer day while the barbecue is going. Choosing a proper Bavarian hefe yeast and keeping fermentation temperatures in the appropriate range are key to proper banana (esters) and clove (phenolics) elements. Using a softer water profile can help keep the flavor profile more fluffy. Also, a slightly higher carbonation level can help achieve that goal.
Ingredients
6.6 lbs. (3 kg) wheat liquid malt extract
1 lb. (0.45 kg) wheat malt
3 AAU Czech Saaz hops (60 min.) (1 oz./28 g at 3% alpha acids)
2.3 AAU German Hallertau hops (15 min.) (0.5 oz./14 g at 4.5% alpha acids)
1 tsp. Irish moss (15 min.)
White Labs WLP300 (Hefeweizen Ale) or Wyeast 3068 (Weihenstephan Weizen) or Safbrew W-06 yeast
3⁄4 cup corn sugar (if priming)
Step by step
Crush the grains and place in a muslin bag. Add 2.25 gallons (9 L) of cool water to your brew kettle and heat to 155 °F (68 °C). Add the muslin bag and steep for 30 minutes. Adjust the heat as needed to maintain the temperature. After 30 minutes, remove the kettle from the burner. Discard the muslin bag and add the malt extract slowly while stirring. Ensure the malt extract is completely dissolved before placing the kettle back on the burner to avoid scorching. Heat the kettle to a boil. Add hops and Irish moss as indicated. While boiling, sanitize your primary fermenter and add 2 gallons (8 L) of cold water.
When the boil is complete, chill the hot wort to 70–80 °F as quickly as you can and add it to the fermenter. Top up the fermenter with cold water to the 5-gallon (19-L) mark and stir the wort vigorously to oxygenate. Once the wort is between 68–72 °F (20–22 °C) take a gravity reading and pitch the prepared yeast into the wort.
Ferment at 68–72 °F (20–22 °C) until fermentation is complete, approximately 10–14 days. Bottle or keg as normal.
The Kernel Brewery’s Table Beer clone
Courtesy of Maltose Express
Monroe, Connecticut
(5 gallons/19 L, extract with grains)
OG = 1.045 FG = 1.020
IBU = 22 SRM = 5 ABV = 3.3%
We visited The Kernel Brewery in London, England last year. It is located under a truss of the London Bridge. There are 12 employees at Kernel and each takes turns brewing the beer. They brew five days a week so each employee brews every two weeks or so. They make five standard beers — a table beer, pale ale, IPA, stout, and a porter. The brewer of the day decides which hops will go into his or her beer. This change in beers has really taken off with customers who look forward to each new tweak on each beer style.
The best selling beer at Kernel is their table beer, which is a well-balanced session ale with a great hop presence, smooth body, and a surprising hoppiness for a 3.3% ABV beer. The key to this beer is the higher final gravity that balances out the US hops in the beer. It is a great summer beer that will give you the hops you want without the high alcohol content.
Ingredients
3.9 lbs. (1.8 kg) Muntons extra light dried malt extract
6 oz. (170 g) US crystal malt (20 °L)
4 oz. (113 g) Belgian aromatic malt
4 oz. (113 g) flaked oats
0.75 lb. (0.34 kg) maltodextrin powder
1.8 AAU Centennial hops (60 min.) (0.18 oz./5 g at 10% alpha acids)
4.9 AAU Simcoe® hops (10 min.) (0.375 oz./10.6 g at 13% alpha acids)
3.8 AAU Centennial hops (10 min.) (0.375 oz./10.6 g at 10% alpha acids)
0.5 oz. (14 g) Centennial hops (1 min.)
0.5 oz. (14 g) Centennial hops (dry hop)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by step
Bring 5 gallons (19 L) brewing water in your pot up to 150 °F (66 °C). Place the crystal malt, aromatic malt, and flaked oats in a muslin bag and add to the brewing water. Steep for 30 minutes and then remove the grain bag, allowing the liquid to drip back into the pot. Remove from heat and stir in the malt extract and maltodextrin, being careful not to scorch any on the bottom of the pot. Turn heat back on once all the extract is dissolved and bring wort to a boil. Boil for 60 minutes, adding hops as indicated.
At the end of the boil, cool wort and ferment at 68–70 °F (20–21 °C). After one week in primary, transfer to a secondary fermenter (ideally a glass carboy) for two weeks, adding dry hops for the final 3 days. Bottle or keg as usual.
Hippie Farm
Courtesy of Great Fermentations
Indianapolis, Indiana
(5 gallons/19 L, extract with grains)
OG = 1.054 FG = 1.009
IBU = 40 SRM = 5 ABV = 5.8%
Hippie Farm is a light and refreshing saison that marries the flavors of a simple, traditional farmhouse-style saison with hints of lemon and lavender. We start with a golden straw-colored barley base and add wheat to give it a little extra body, head retention, and wheat flavor. The beer is then lovingly hopped with Northern Brewer and Spalt hops to get a nice, soft hop bitterness and aroma. Late additions of both dried lemon peel and lavender flowers give this beer citrus and floral characteristics that meld perfectly with the base beer. As if this weren’t enough, a saison yeast produces spicy notes and fruity esters that make this beer truly unique. The yeast characteristics can be changed by choosing a different yeast strain and manipulating fermentation temperatures and pitching rates. The finished product is a farmhouse saison that is well-balanced and easy to drink, pint after pint. Not too high in alcohol, the elements of grain, hops, water, and yeast blend in harmony with the floral and citrus contributions of lemon and lavender. Drink a few of these and you will feel like you are right at home on the Hippie Farm.
Ingredients
6 lbs. (2.7 kg) light dried malt extract
1.5 lbs. (0.68 kg) white wheat malt
9 AAU Northern Brewer hops (60 min.) (1 oz./28 g at 9% alpha acids)
4.5 AAU Spalt hops (15 min.) (1 oz./28 g at 4.5% alpha acids)
1 tsp. Irish moss (20 min.)
0.5 oz. (14 g) lemon peel (15 min.)
0.04 oz. (1 g) lavender flowers (5 min.)
Wyeast 3711 (French Saison), Imperial Yeast B64 (Napoleon), Imperial Yeast B56 (Rustic), or Danstar Belle Saison yeast.
3⁄4 cup corn sugar (if priming)
Step by step
Crush grains and then fill kettle with approximately 6.5 gallons (25 L) water for a volume of 5 gallons (19 L) post-boil. Heat to 160 °F (71 °C). Place crushed white wheat malt in a muslin bag and add to kettle. Allow to soak in 150–155 °F (66–68 °C) water for 30 minutes. Remove bag, and allow remaining water in grains to drain into kettle. Do not squeeze the grains. While stirring, add malt extracts until fully dissolved. Turn the heat on and bring wort to a boil. Add hops and Irish moss as directed.
At end of boil, chill wort as quickly as possible to 60–70 °F (16–21 °C).
Siphon or pour cooled wort into fermenter leaving as much sediment behind as possible. Top off to 5.25 gallons (20 L), aerate wort, pitch yeast, and attach airlock. If using a yeast starter, pitch entire contents of yeast starter into wort. Move fermenter to a dark place with a steady temperature of 66–74 °F (19–23 °C). When fermentation is complete, bottle or keg as usual.
Riveter Rye Pale Ale
Courtesy of Maryland Homebrew
Columbia, Maryland
(5 gallons/19 L, partial mash)
OG = 1.060 FG = 1.012
IBU = 38 SRM = 8 ABV = 6.3%
Riveter Rye was created by Maryland Homebrew’s Owner Chris Anderson. She loves a good pale ale and IPA (among other styles). This beer has a little of both worlds. A little stronger than your typical pale ale and not as hoppy as some IPAs, this is an easy-drinking brew that’s great for the summer. The malt and hops are balanced and full of flavor with some crisp and complex flavors coming from the rye malt. Rye also tends to make the beer finish out a little drier — perfect for the hot days. The classic hops Riveter Rye uses will please all palates.
Riveter Rye Pale Ale is named for Rosie the Riveter and has been brewed several times for the Baltimore Beer Babes, a club co-founded by Chris. This beer can be found on Untappd.
Ingredients
8 lbs. (3.6 kg) Briess Pilsen light liquid malt extract
0.75 lb. (0.34 kg) Caramunich malt (60 °L)
1.5 lbs. (0.68 kg) rye malt
6.75 AAU Magnum hops (first wort hop) (0.5 oz./14 g at 13.5% alpha acids)
2 AAU Perle hops (30 min.) (0.25 oz./7 g at 8% alpha acids)
3.75 AAU Cascade hops (15 min.) (0.75 oz./21 g at 5% alpha acids)
3.75 AAU Cascade hops (7 min.) (0.75 oz./21 g at 5% alpha acids)
1 oz. (28 g) Cascade hops (dry hop)
1⁄2 teaspoon Irish moss (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by step
Steep grains in bag in 2.5 gallons (9.5 L) of water at 155 °F (68 °C) for 30 minutes. Remove grains and allow to drip back into kettle. Bring wort up to a boil and then remove kettle from the burner. Add the malt extract while stirring and first wort hops, be careful not to scorch the extract to the bottom of the kettle. Return kettle to burner and boil for 60 minutes, adding hops and Irish moss as indicated.
When the boil is complete, chill wort to get below 75–80 °F (24–28 °C). Transfer to fermenter and add water to make 5.25 gallons (20 L). Aerate and pitch yeast when wort temperature is between 70–75 °F (21–24 °C). If using one-step fermentation, allow the wort to sit in the fermenter at 65–70 °F (18–21 °C) for about 7 days, then use a sanitized hydrometer to ensure that it has reached final gravity. If using two-step fermentation, rack to a secondary fermenter (glass carboy) after five days and allow it to sit for another week, along with dry hops, before bottling. Dry hops should be added in the last week of fermentation during the clearing stage.
Session Saison
Courtesy of Grain and Grape
Melbourne, Australia
(5 gallons/19 L, extract with grains)
OG = 1.047 FG = 1.008
IBU = 30 SRM = 3.5 ABV = 5.1%
Saison is a style that many homebrewers jump to in the summer months due to the yeast’s tolerance of a warmer fermentation. Brewers yet to arrange temperature-control for their fermenters can still brew a saison and have it come out reasonably well. Many commercial examples of the style weigh in at around 7%+ ABV, which can make for heavy going in the heat of summer. Already a dry, thirst-quenching style, this saison is brewed to a much more sessionable ABV so you can drink a couple on a hot summer day without wiping yourself out.
Ingredients
6 lbs. (2.7 kg) Pilsner liquid malt extract
1 lb. (450 g) wheat malt
2.8 oz. (80 g) Caravienne malt
0.6 lb. (270 g) dextrose sugar
4.5 AAU Hallertau hops (60 min.) (0.88 oz./25 g at 4.5% alpha acids)
5.5 AAU Styrian Golding hops (30 min.) (0.88 oz./25 g at 5.5% alpha acids)
4 AAU Styrian Goldings (5 min.) (0.73 oz./20 g at 5.5% alpha acids)
Wyeast 3724 (Belgian Saison) or White Labs WLP565 (Saison Ale) or Safale BE-134 yeast
7⁄8 cup corn sugar (if priming)
Step by step
Start with 5 gallons (19 L) brewing water in your pot. Steep the crushed grains in a muslin bag as the water heats up to 170 °F (77 °C). Remove the grain bag, allowing the liquid to drip back into the pot. Remove from heat and stir in all the malt extract and dextrose. Turn heat back on once all the extract is dissolved and bring wort to a boil. Boil for 60 minutes, adding hops as indicated.
At the end of the boil, cool wort and ferment at around 77 °F (25 °C). If you do not have temperature control, any fermentation temperature between the yeast’s recommended 70–95 °F (21–35 °C) should work. When fermentation is complete, bottle or keg as usual.
Rapscallion Tangerine Ginger Wit
Courtesy of Adventures in Homebrewing
Taylor, Michigan
(5 gallons/19 L, extract with grains)
OG = 1.042 FG = 1.010
IBU = 30 SRM = 4 ABV = 4.1%
What screams summer more than a wit beer? Try a little twist this season with Adventures in Homebrewing’s Rapscallion Tangerine Ginger Wit. This recipe is a light wit with a magnified dry finish due to the light addition of ginger. If you like your wits with a little more octane, try a pound of honey in the secondary. Serve in a Pilsner glass with a slice of blood orange.
Ingredients
6 lbs. (2.7 kg) wheat liquid malt extract
0.5 lb. (0.23 kg) aromatic malt
0.5 lb. (0.23 kg) white wheat malt
8 AAU Northern Brewer hops (60 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) ginger root (5 min.)
1 oz. (28 g) tangerine peel (5 min.)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale), or Lallemand Abbaye Ale yeast.
3⁄4 cup corn sugar (if priming)
Step by step
Add crushed grains to a muslin bag and place in 2.5 gallons (9.5 L) of water in your brew pot. Slowly raise the temperature to 150–160 °F (66–71 °C). Steep your grains at this temperature for 20 minutes. Remove the bagged grains from the pot and allow the liquid to drain from the bag into the pot. Bring wort to a boil and then remove from heat. Stir in the malt extract until it has all dissolved, being sure not to scorch any on the bottom of the pot. Return kettle to the heat and boil 60 minutes, adding hops, ginger root, and tangerine peel as indicated.
Cool the wort to ~100 °F (38 °C) as quickly as possible. Transfer the wort into the primary fermenter and top off with cold water until a total of 5.13 gallons (19.4 L) is reached. Aerate the wort and pitch the yeast when the wort cools to 78 °F (26 °C). Ferment at your chosen yeast’s optimal temperature. Once the primary fermentation is complete, bottle or keg as normal.
Tangerine Wheat Beer
Courtesy of Bader Beer & Wine Supply
Vancouver, Washington
(5 gallons/19 L, extract with grains)
OG = 1.052 FG = 1.014
IBU = 30 SRM = 7 ABV = 5%
The Mandarina Bavaria hop produces distinct fruity, citrusy flavors of tangerine and when combined with tangerine peel adds a fresh fruit aroma to this beer that gives it a wonderful summertime appeal. If you want to use fresh tangerine peels, try to get only the “zest” portion of the peel, and leave the white “pith” on the tangerine. This beer will finish slightly hazy with the generous use of flaked wheat. As a lower alcohol beer this is designed for quick summertime drinking, as it loses some of the tangerine characteristic after about 6 to 8 weeks. Lower bitterness levels also make it a great beer to enjoy with a variety of lighter foods.
Ingredients
6.6 lbs. (3 kg) Bavarian wheat liquid malt extract
1.5 lbs. (0.68 kg) flaked wheat
0.75 lb. (340 g) crystal malt (20 °L)
6.5 AAU Cascade hops (60 min.) (1 oz./28 g at 6.5% alpha acids)
7 AAU HBC 438 hops (10 min.) (0.5 oz./14 g at 14% alpha acids)
4.5 AAU Mandarina Bavaria hops (5 min.) (0.5 oz./14 g at 9% alpha acids)
0.5 oz. (14 g) HBC 438 hops (0 min.)
0.5 oz. (14 g) Mandarina Bavaria (0 min.)
1 oz. (28 g) dried tangerine peel (5 min.)
Imperial Yeast A01 (House Yeast) or Lallemand Nottingham or Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by step
Steep crushed malted grain in a muslin bag in 3–4 gallons (11–15 L) of 150 °F (66 °C) water for 30 minutes. Remove the grain bag, allowing the liquid to drip back into the pot. Bring wort to a boil. Remove pot from burner and slowly add 1 cup of the liquid malt extract, stirring to dissolve. Return to a boil, adding hops and tangerine peel as indicated.
At the end of the boil turn off the heat, add the 0-minute hops and the remainder of your liquid malt extract. Strain the hot wort into a fermenter filled with 2 gallons (8 L) of cold water top off to the 5.5-gallon (21-L) mark. Add yeast when the temperature of your beer is less than 70 °F (21 °C), and begin fermenting. After 7 days check the specific gravity of your beer. Bottle or keg as desired as usual when the final gravity is reached.
Lemon Lime Gose
Courtesy of Salt City Brew Supply
Midvale, Utah
(5 gallons/19 L, extract with grains)
OG = 1.049 FG = 1.012
IBU = 9 SRM = 4 ABV = 4.8%
This recipe is our play on the traditional Gose and is a big hit with our customers every time it comes out in the summer. Kettle souring, or fermenting with Lacto, can be difficult for many homebrewers, so we rely on a bunch of acidulated malt to create a mildly tart and refreshing beer that anyone can make. The additional adjuncts not only make this a fun recipe for people to brew, it delivers a light, but complex citrus flavor with a noticeable but not overpowering coriander and salt character that pairs well with food and summertime. The small ABV allows the fans of this beer style to make a day of sitting on the patio, relaxing with friends, and enjoying the sun.
Ingredients
2 lbs. (0.9 kg) acidulated malt
3 lbs. (1.35 kg) wheat dried malt extract
3 lbs. (1.35 kg) Pilsen light liquid malt extract
2.8 AAU Czech Saaz Hops (60 min.) (1 oz./28 g at 2.8% alpha acids)
1 oz. (28 g) lime peel (15 min.)
1 oz. (28 g) lemon peel (15 min.)
1 oz. (28 g) coriander (cracked) (15 min.)
1 oz. (28 g) sea salt (15 min.)
Wyeast 1007 (German Ale) or Imperial Yeast G03 (Dieter) or Safale K-97 yeast.
5⁄8 cup corn sugar (if priming)
Step by step
Steep crushed grain at 145–155 °F (63–68 °C) in 1–2 gallons (4–8 L) of water for at least 30 minutes. Remove grains and let drain into kettle. Add 2–4 additional gallons (8–15 L) of water (depending on how much your kettle can hold) and bring to a boil. Remove pot from burner and stir in the liquid and dried malt extracts, being careful not to scorch the bottom of the pot. Return kettle to the burner and bring to a boil. Add hops and boil 60 minutes. With 15 minutes remaining in the boil, add lime peel, lemon peel, cracked coriander, and sea salt.
When the boil is complete, quickly cool wort to below 80 °F (27 °C) and transfer to fermenter. Top fermenter up to 5.25 gallons (20 L) if necessary. Aerate and then pitch yeast. Ferment according to the yeast you choose. After fermentation is complete (after approximately two weeks), bottle or keg as normal.
Yogi Berliner
Courtesy of Austin Homebrew Supply
Austin, Texas
(5 gallons/19 L, extract with grains)
OG = 1.035 FG = 1.008
IBU = 6.6 SRM = 3 ABV = 3.5%
This Berliner weisse recipe creates a quick soured ale by using 4 oz. of acidulated malt and a live yogurt culture in a pre-boil starter held at 110 °F (43 °C) for 24 hours prior to brewing. This summer treat provides an authentic Berliner weisse flavor 49 weeks quicker than the traditional Berliner weisse. For an extra refreshing treat on a hot day, you can add a splash of woodruff syrup to each glass when serving. The woodruff syrup addition is an authentic way to create a balance between sweet and sour that will keep you cool and refreshed, even on the hottest of days.
Ingredients
4 lbs. (1.8 kg) extra pale liquid malt extract
1 lb. (0.45 kg) wheat dried malt extract
4 oz. (113 g) acidulated malt
3 AAU Cluster hops (30 min.) (0.3 oz/9 g at 8% alpha acids)
Yogurt culture
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast.
3⁄4 cup corn sugar (if priming)
Step by step
24 hours before brew day, create a yogurt starter. This is done by adding 1 lb. (0.45 kg) of the extra pale liquid malt extract dissolved into one gallon (3.8 L) of 110 °F (43 °C) water. Pitch yogurt culture and hold at 110 °F (43 °C) for 24 hours. If yogurt culture is unavailable, one can use 3 tablespoons of plain Greek yogurt with live cultures or other reliable source Lacto; following the same instructions.
On brew day, bring 2 gallons (8 L) of water to 155 °F (68 °C) and turn off heat. In a grain bag, soak the acidulated malt in water for 25 minutes. Remove grain bag and allow liquid to drip back into the kettle. Then add 1 gallon (4 L) of water and heat to a boil. Turn off heat and stir in the reaming 3 lbs. (1.35 kg) liquid malt extract, dried malt extract, yogurt culture, being careful not to scorch the bottom of the pot. When dissolved, return heat to a rolling boil. Boil 60 minutes, adding hops with 15 minutes remaining.
When boil is complete, cool to 80 °F (27 °C). Move to fermenter and top off to 5.25 gallons (20 L). Aerate, pitch yeast, and ferment at the temperature recommended by the yeast manufacturer. After about one week, check the specific gravity. When it is within 3 to 4 gravity points of the expected final gravity (1.008), transfer to a secondary fermenter. Allow to clarify for 5 to 7 days. Bottle or keg.
Related Link:
• Want more summer recipes? Byo.com digital members can find six summer clones from Firestone Walker, Harpoon, Goose Island, Brooklyn, Magic Hat, and Anderson Valley at: byo.com/article/six-summer-beer-clones/
