Six Summer Beer Clones
When you think about it, beer drinkers are a lot like grizzly bears. In the winter we hibernate at home, often on the couch, with books or movies and drink “warming” brews like stouts, strong seasonal ales, mead or barleywine that lull us into sleepy states of mind. But come summer, we emerge from our dens into the sunlight with hope and exhilaration. We become active again. But rather than scouring the earth for fresh shoots and berries, we seek fun, recreation and social settings.
We also want beer that is light, won’t slow us down, works well with barbecue and is refreshing to boot. So what makes a beer right for summer? Brew Your Own tracked down several master brewers of summer seasonals in an attempt to uncover the meaning of summer beer — and some brewing tips applicable to all light ales as well.
One thing all the brewers agreed on is that summer beers should be light, airy and joyous, like summer itself.
“Summer beers are unique because they demand liveliness and balance,” says Justin McCarthy, Lead Brewer at Magic Hat Brewing Company in Burlington, Vermont. “These beers must be able to provide relief from the heat and humidity that many of us experience in the summer time.”
This, of course, doesn’t mean watered-down, over-chilled “lite” beer, but a beer with a solid flavor profile that balances hops and malts with just enough body and still provide refreshment. Getting the right balance is the tricky part.
“A brewer must work hard to achieve an overall flavor profile that reflects the delicate nature of a summer beer while providing his/her drinkers with a brew that is interesting and flavorful,” McCarthy adds. “In today’s brewing world of imperial/double/triple IPAs, etc., summer brews allow a brewer to create a beer that balances the blend of malt and hop flavors. Too much of either ingredient will take away from the light, thirst-quenching profile of a summer beer.”
The nice thing about summer beers is that they are not limited to any one style. Anything cool and refreshing works, but typically many summer beers tend to be — or borrow from — lagers, Pilsners, German Kölsch, Belgian saison, Belgian wit, Bavarian hefeweizen and American wheat beer styles. These styles tend to have lower IBUs (which ultimately complements fresh summer foods), but also have a refreshing quality of light mouthfeel, pleasant carbonation and a high drinkability factor.
“With these (summer) styles, the hops are typically low and the carbonation is high,” explains Matthew Brynildson, Brewmaster at Firestone Walker Brewing Company in Paso Robles, California. “The tactile effect of high carbonation on the palate replaces the bitterness of the hops and results in a more refreshing session beer.”
Brynildson’s ‘Lil Opal is what he calls a “Belgian farmhouse style” that borrows components from both Bavarian wheat and Belgian saison styles. Brynildson says he thinks wheat is an excellent choice for summer beers, adding both flavor and body.
“Wheat brings a soft texture to beer and a rich flavor that works great in summer beers,” he says. “It also has a higher protein content that enhances foam, which is very important as well.”
Frederick Hamp, Brewer/QC Tech at Harpoon Brewery in Boston agrees: “I don’t see one particular ingredient as vital to producing a summer beer. However, a significant proportion of summer seasonals tend to be styles which incorporate wheat malt in the recipe.”
Hops are also an important component of summer beers, even if they tend to remain more in the background. If a gentle, though noticeable, hoppiness is desired, Pacific Northwest hops like Cascade, Mt. Hood or Centennial can add a nice aroma and flavor, while something like Czech Saaz will add subtle spicy notes. Again, most summer beers tend to shift the focus away from hops and more on a balanced flavor.
When brewing lighter styles, however, it is crucial that the brewer perform well on all levels. With lighter-bodied beers, off-flavors can be much more apparent. Therefore, it’s important to attain a good, steady, rolling boil, which reduces the propensity for dimethyl sulfide (DMS), the chemical that imparts cabbage or rotting food-like flavors, to form. It’s also important to cool the wort down to pitching temperature as quickly as possible for the same reason. Summer tap water temperatures tend to be warmer than in winter, and will result in slower cooling periods. Here, a counter flow wort chiller can be a valuable investment.
“A good rule of thumb is from the time that you cut flame (stop boiling) to the time you have completed cooling the wort should be less than an hour,” Brynildson adds.
Summer beers should have a refreshing “zing” to them. Carbonation, and a little wheat in the grist, contributes to this, but you also need to get your pH right. This means both hitting a reasonable mash pH (for all-grain brewers) and kettle pH.
Mash pH levels are usually in the 5.2 to 5.6 range and you generally want your kettle pH to drop to around 5.2 by the end of the boil. Avoiding water with levels of carbonate over 50 ppm and ensuring that your brewing liquor has sufficient calcium (over 100 ppm) should give you a good chance of hitting your target mash pH in a pale beer. However, it is possible to achieve a decent mash pH, but still end up with a boil pH that is too high. If you don’t have a pH meter, take a look at the hot break in your kettle. If you see big, fluffy bits of break material, you are likely in the right pH range. If the wort simply looks murky, your wort pH is likely a bit high. Try adding 0.5 tsp. of calcium chloride (CaCl2) per 5 gallons (19 L) to your boil.
A light summer beer should be as clear as possible. Using the right fining agents will help. Adding 1 tsp. of Irish moss per 5.0 gallons (19 L) of wort during the last 15 minutes of the boil will help you coagulate the hot break. You could even bump this level up by about 20% if you routinely encounter haze in your pale beers. Likewise, cold-conditioning your beer after fermentation and adding a little less than half an ounce (~10 g) of PVPP (Polyclar) to 5.0 gallons (19 L) of the finished beer will also help. Boil the PVPP in a small amount of water and stir it into your beer (or add it when you rack to secondary). The PVPP will bind haze-causing agents and settle out within a few hours. Then rack the beer off the sediment and into a keg or bottling bucket.
Extract brewers may have some difficulty getting the right color in their summer clone. Three things can help in this respect. First and foremost, use only fresh malt extract. Secondly, when you add malt extract to your kettle, cut the heat and make sure to stir it in thoroughly before you resume heating. Finally, boil the biggest volume of wort you can manage. A full-wort boil, if you can manage it, is your best bet. The less dense your wort is when you boil it, the less color you will develop.
“Remember, it is the summer and there are organisms everywhere that would love to feast on all your hard work,” Hamp adds.
A note of caution when brewing summer beers in the summer: those nice warm outside temperatures can adversely affect the fermentation process. It’s important to prevent overly-high fermentation temperatures. This can cause the beer to finish out too quickly before the yeast can fully complete the fermentation and may leave “hot” estery or banana-like flavors familiar in higher alcohol beers, but not suited for refreshing summer brews. This could also leave a beer with malty or “green” flavors from unfinished fermentations.
The best preventative measure is to find a cool spot in the house, such as a basement, garage or ground level closest to set up the fermenter. A wet T-shirt draped over the fermenter and a small fan that keeps the air circulating can help keep things cooler as well. (Make sure to change the shirt frequently, however, so it doesn’t start to mildew.)
However, if keeping things cool is a difficult task, consider making a beer that utilizes a yeast strain adapted to higher fermentation temperatures, like English ale yeast, which is used in Magic Hat’s Hocus Pocus, or a saison yeast, as in ‘Lil Opal.
“I consider saison yeast to be advanced yeast when it comes to getting a good fermentation completed,” Brynildson says. “The good news is that it likes elevated temperatures like so many of the Belgian yeasts do, so it’s a perfect yeast to work with in the summer months.”
Belgian yeasts will also add fruity components to beers. Wheat beer yeast strains, on the other hand, typically impart a dry, yet tangy profile.
If it’s a drier finish you’re after, consider a traditional German Kölsch, similar to what Chicago’s Goose Island Beer Company uses in their Summertime Kölsch.
“It’s a very traditional Kölsch yeast that is only used for that style of beer,” says Gregory Hall, Goose Island’s Brewmaster. “It produces a very dry body with some extra acidity for a nice tart finish.”
All the brewers recommend that an active yeast starter be prepared to help jump-start the fermentation. Even though most of these clones are fairly low in gravity, they are fermented in the low end of the ale temperature fermentation range. Plus, you are expected to achieve a fairly high level of attenuation. If you don’t make a yeast starter, and aerate your chilled wort well, you may encounter a sluggish fermentation. Or, you may not reach a final gravity low enough to give the beer a dry finish.
Reaching a suitably low FG depends not only on fermentation conditions, however, you also need the right grist and mash profile. You’ll notice that most of these summer beer clones are made from base malts only — no specialty malts. This is because the more specialty malt in your grist, the less fermentable your wort is. They also either use a step mash or a single infusion mash at the low end of the saccharification range (148—152 °F/64–67 °C). Any low temperature step before the main saccharification rest is going to improve fermentability. A rest in the 140–145 °F (60–63 °C) range is especially helpful for this, because this is the low end of beta-amylase’s range.
A final note on fermentation. Although these beers ferment quickly, it doesn’t hurt to let them sit on the yeast for a few days after primary fermentation has finished. This will give the yeast an opportunity to clean up any residual diacetyl — which you definitely don’t want in a crisp, summer beer — and generally help condition the beer. In the case of the Magic Hat clone, this is especially important because of their yeast strain.
Remember that summer beers are typically more spritzy than normal beers. Add around 1 to 1.25 cups of corn sugar for priming 5 gallons (19 L) of beer or turn the CO2 pressure up slightly on your keg. Shoot for at least 2.5 volumes of CO2 for a typical summer brew.
Finally, one advantage in brewing summer beers is the time from fermentation to glass tends to be fairly short. So, if you find a recipe you like, brew a lot of it. It will be nice to have when friends drop over, or when throwing an outdoor barbeque. And it might just be nice to have a hint of summer sunshine in that dark winter den during next winter’s hibernation.
Goose Island Summertime Kölsch clone
(5 gallons/19 L, all-grain)
OG = 1.046 FG = 1.010 IBU = 18 SRM = 4.5 ABV = 4.7%
Gregory Hall, Brewmaster, Goose Island Beer Company: “Summer beer … I think refreshment. I think session beers and matching summer beers with summer foods. For instance, having the acidity to cut through a nice grilled sausage.”
Ingredients
7 lb. 11 oz (3.5 kg) 2-row pale malt (1.9 °L)
1 lb. 15 oz. (0.87 kg) wheat malt (2.5 °L)
2.0 AAU Mt. Hood hops (60 mins) (0.4 oz./11 g of 5% alpha acids)
3.0 AAU Czech Saaz hops (15 mins) (0.75 oz./21 g of 4% alpha acids)
2.5 AAU Mt. Hood hops (15 mins) (0.5 oz./14 g of 5% alpha acids)
Wyeast 2565 (Kölsch) or White Labs WLP029 (German Ale/Kölsch) yeast
Step by Step
Mash at 145 °F (63 °C) for 40 minutes, 152 °F (67 °C) for 45 minutes and 170 °F (77 °C) for 10 minutes. Mash pH 5.4–5.5. Boil for 60 minutes. Wort pH = 5.2. Aerate to 8 ppm O2. Pitch rate = 20 million cells per mL. Ferment at 56–58 °F (13–14 °C). (Note: Goose Island adds the final two hop additions in their whirlpool.)
Goose Island Summertime Kölsch clone
(5 gallons/19 L, extract with grains)
OG = 1.046 FG = 1.010 IBU = 18 SRM = 4.5 ABV = 4.7%
Ingredients
1.0 oz (28 g) 2-row pale malt (1.9 °L)
1 lb. 15 oz. (0.87 kg) wheat malt (2.5 °L)
1 lb. 10 oz. (0.74 kg) light dried malt extract
3.3 lbs. (1.5 kg) light liquid malt extract
2.0 AAU Mt. Hood hops (60 mins) (0.4 oz./11 g of 5% alpha acids)
3.0 AAU Czech Saaz hops (15 minsl) (0.75 oz./21 g of 4% alpha acids)
2.5 AAU Mt. Hood hops (15 mins) (0.5 oz./14 g of 5% alpha acids)
Wyeast 2565 (Kölsch) or White Labs WLP029 (German Ale/Kölsch) yeast
Step by Step
Place crushed grains in a steeping bag. In a large soup pot, submerge bag in 3.0 qts. (2.8 L) of water at 159 °F (71 °C). Steep at 148 °F (64 °C) for 45 minutes. Begin heating 2 gallons (7.6 L) of water in your brewpot. Also, heat 1.5 qts. (1.4 L) of water to 170 °F (77 °C) in a small soup pot. After steep, lift grain bag into colander placed over brewpot. Pour “grain tea” through grains (to strain out grain solids), then rinse with water from small soup pot. Stir in dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at times indicated. Stir in liquid malt extract at end of boil and let brewpot sit, covered, for 5 minutes before cooling wort. Transfer wort to fermenter and top up to 5 gallons (19 L). Aerate well and pitch yeast. Ferment at 58 °F (14 °C).
Firestone Walker ‘Lil Opal clone
(5 gallons/19 L, all-grain)
OG = 1.043 FG = 1.010 IBU = 15 SRM = 5 ABV = 4.2%
Matthew Brynildson, Brewmaster, Firestone Walker Brewing Company: “Summer is all about outdoor activity and the beers of summer typically fit this theme and should provide refreshment. That doesn’t mean bland or without character. A refreshing beer can be full of character and still be a part of a sunny summer day.”
Ingredients
4.0 lbs. (1.8 kg) Pilsner malt or domestic 2-row pale malt
2 lbs. 3 oz. (1.0 kg) wheat malt
2 lbs. 3 oz. (1.0 kg) torrified wheat
3.0 oz. (86 g) Weyermann Cara-Wheat malt
3.0 oz. (86 g) Weyermann acidulated malt
1.0 oz. (28 g) Mt Hood whole hops (mash)
2.7 AAU Mt. Hood hops (60 mins) (0.54 oz./15 g of 5% alpha acids)
1.8 AAU Mt. Hood hops (30 mins) (0.36 oz./10 g of 5% alpha acids)
1.0 oz. (28 g) French oak chips soaked in white wine
Wyeast 3724 (Belgian Saison) or White Labs WLP565 (Belgian Saison I) yeast
Step by Step
Rice hulls or mash hops (whole) can be added to aid in run off. In the case of mash hops, this can add hop complexity to the finished beer without additional bitterness. Mash in at 145 °F (63 °C) for 30 min and raise mash temperature up to 156 °F (69 °C) to finish sachharification. Ramp up to 168 °F (76 °C) before running off. Mash at 5.2–5.4 pH (acidify if needed). Adjust finished wort to 5.2 pH with lactic or phosphoric acid. Boil time is 75 minutes. Pitch yeast at 72 °F (22 °F) and allow to free-rise up to 80 °F (27 °C). Age with French oak chips soaked in white wine.
Firestone Walker ‘Lil Opal clone
(5 gallons/19 L, extract with grains)
OG = 1.043 FG = 1.010 IBU = 15 SRM = 5 ABV = 4.2%
Ingredients
1 lb. 10 oz. (0.75 kg) wheat malt
3.0 oz. (86 g) Weyermann Cara-Wheat malt
3.0 oz. (86 g) Weyermann acidulated malt
1.5 lbs. (0.68 kg) light dried malt extract
3.0 lbs. (1.4 kg) light liquid malt extract
2.7 AAU Mt. Hood hops (60 mins) (0.54 oz./15 g of 5% alpha acids)
1.8 AAU Mt. Hood hops (30 mins) (0.36 oz./10 g of 5% alpha acids)
1.0 oz. (28 g) French oak chips soaked in white wine
Wyeast 3724 (Belgian Saison) or White Labs WLP565 (Belgian Saison I) yeast
Step by Step
Place crushed grains in a steeping bag. In a large soup pot, submerge bag in 3.0 qts. (2.8 L) of water at 159 °F (71 °C). Steep at 148 °F (64 °C) for 45 minutes. Begin heating 2 gallons (7.6 L) of water in your brewpot. Also, heat 1.5 qts. (1.4 L) of water to 170 °F (77 °C) in a small soup pot. After steep, lift grain bag into colander placed over brewpot. Pour “grain tea” through grains (to strain out grain solids), then rinse with water from small soup pot. Stir in dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at times indicated. Stir in liquid malt extract at end of boil and let brewpot sit, covered, for 5 minutes before cooling wort. Transfer wort to fermenter and top up to 5.0 gallons (19 L). Aerate well and pitch yeast. Ferment starting at 72 °F (22 °F), but allow to rise up to 80 °F (27 °C). Add oak chips after primary fermentation.
Harpoon Summer Beer clone
(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.010 IBU = 28 SRM = 5 ABV = 4.8%
Frederick Hamp, Brewer/QC Tech, Harpoon Brewery: “A summer beer needs to be compatible with the mindset of a beer consumer in the summer; ie beaches, barbecues, lots of skin revealing outfits, etc. Served cold and thirst quenching but still flavorful.”
Ingredients
8.0 lbs. (3.6 kg) 2-row Pilsner malt
1 lb. 7 oz. (0.65 kg) wheat malt
6.5 AAU Nugget hops (75 mins) (0.5 oz./14 g of 11% alpha acids)
2.5 AAU Willamette hops (15 mins) (0.5 oz./14 g of 5% alpha acids)
0.5 oz. (14 g) Vanguard hops (whirlpool)
1.0 oz. (28 g) Vanguard hops (dry hop)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
Step by Step
Single infusion mash at rest temperature of 149 °F (65 °C). 75 minute boil. Whirlpool for 20 minutes (or move whirlpool hops to final 15 minutes of boil). Ferment at 66 °F (19 °C). Dry hop in secondary or keg.
Harpoon Summer Beer clone
(5 gallons/19 L, extract with grains)
OG = 1.047 FG = 1.010 IBU = 28 SRM = 5 ABV = 4.8%
Ingredients
9.0 oz. (0.26 kg) 2-row Pilsner malt
1 lb. 7 oz. (0.65 kg) wheat malt
1.75 lb. (0.79 kg) light dried malt extract
3.3 lbs. (1.5 kg) light liquid malt extract
6.5 AAU Nugget hops (75 mins) (0.5 oz./14 g of 11% alpha acids)
2.5 AAU Willamette hops (15 mins) (0.5 oz./14 g of 5% alpha acids)
0.5 oz. (14 g) Vanguard hops (15 mins)
1.0 oz. (28 g) Vanguard hops (dry hop)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
Step by Step
Place crushed grains in a steeping bag. In a large soup pot, submerge bag in 3.0 qts. (2.8 L) of water at 160 °F (71 °C). Steep at 149 °F (65 °C) for 45 minutes. Begin heating 2 gallons (7.6 L) of water in your brewpot. Also, heat 1.5 qts. (1.4 L) of water to 170 °F (77 °C) in a small soup pot. After steep, lift grain bag into colander placed over brewpot. Pour “grain tea” through grains (to strain out grain solids), then rinse with water from small soup pot. Stir in dried malt extract and bring to a boil. Boil for 75 minutes, adding hops at times indicated. Stir in liquid malt extract at end of boil and let brewpot sit, covered, for 5 minutes before cooling wort. Transfer wort to fermenter and top up to 5.0 gallons (19 L). Aerate well and pitch yeast. Ferment at 66 °F (19 °C).
Brooklyn Summer Ale clone
(5 gallons/19 L, all-grain)
OG = 1.044 FG = 1.007 IBU = 26 SRM = 5 ABV = 4.8%
Garrett Oliver, brewmaster, Brooklyn Brewery: “‘Summer Ale’ is not a beer style, but a concept. To me, anything which is brisk, light, and drinkable but still interesting enough to work with summer foods can be a ‘summer ale.’ It shouldn’t be too strong, because you want to drink plenty of them and still be able to catch a Frisbee.”
Ingredients
6 lb. 5 oz. (2.9 kg) British pale ale malt
2 lb. 11 oz. (1.2 kg) German Pilsner malt
3.8 AAU Cascade hops (60 mins) (0.75 oz./21 g of 5% alpha acids)
3.8 AAU Cascade hops (30 mins) (0.75 oz./21 g of 5% alpha acids)
3.8 AAU Cascade hops (0 mins) (0.75 oz./21 g of 5% alpha acids)
0.88 oz. (25 g) Amarillo hops (dry hop) Nottingham ale yeast
Step by Step
Protein rest at 122 °F (50 °C). Saccharifacation rest at 152 °F (67 °C). One hour boil. Ferment at 68 °F (20 °C) with British ale yeast. Dry-hopped with Amarillo at 6 oz. per barrel. Carbonation to 2.6 volumes.
Brooklyn Summer Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.044 FG = 1.007 IBU = 26 SRM = 5 ABV = 4.8%
Ingredients
1 lb. 5 oz. (0.60 kg) British pale ale malt
11 oz. (0.31 kg) German Pilsner malt
1 lb. 10 oz. (0.74 kg) light dried malt extract
3.0 lbs. (1.4 kg) light liquid malt extract
3.8 AAU Cascade hops (60 mins) (0.75 oz./21 g of 5% alpha acids)
3.8 AAU Cascade hops (30 mins) (0.75 oz./21 g of 5% alpha acids)
3.8 AAU Cascade hops (0 mins) (0.75 oz./21 g of 5% alpha acids)
0.88 oz. (25 g) Amarillo hops (dry hop) Nottingham ale yeast
Step by Step
Place crushed grains in a steeping bag. In a large soup pot, submerge bag in 3.0 qts. (2.8 L) of water at 161 °F (72 °C). Steep at 150 °F (66 °C) for 45 minutes. Begin heating 2 gallons (7.6 L) of water in your brewpot. Also, heat 1.5 qts. (1.4 L) of water to 170 °F (77 °C) in a small soup pot. After steep, lift grain bag into colander placed over brewpot. Pour “grain tea” through grains (to strain out grain solids), then rinse with water from small soup pot. Stir in dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at times indicated. Stir in liquid malt extract at end of boil and let brewpot sit, covered, for 5 minutes before cooling wort. Transfer wort to fermenter and top up to 5.0 gallons (19 L). Aerate well and pitch yeast. Ferment at 68 °F (20 °C).
Anderson Valley Summer Solstice Cerveza Crema clone
(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.011 IBU = 5 SRM = 19 ABV = 5.6%
David Galtin, head brewer, Anderson Valley Brewing Co.: “It’s a different brew, that’s for sure.”
Ingredients
7 lb. 14 oz. (3.6 kg) 2-row pale malt
13 oz. (0.38 kg) crystal malt (40 °L)
11 oz. (0.30 kg) crystal malt (80 °L)
2.3 AAU Cascade hops (15 mins) (0.45 oz./13 g of 5% alpha acids)
Wyeast 2112 (California Lager) or White Labs WLP810 (San Francisco Lager) yeast
Step by Step
Mash at 150 °F (66 °C). 90 minute boil. Ferment at 65 °F (18 °C). (Note: Anderson Valley adds the hops at knockout and lets them steep in the whirlpool. If you do this, let them steep for at least 20 minutes.)
Anderson Valley Summer Solstice Cerveza Crema clone
(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.011 IBU = 5 SRM = 19 ABV = 5.6%
Ingredients
3.0 oz. (85 g) 2-row pale malt
13 oz. (0.38 kg) crystal malt (40 °L)
11 oz. (0.30 kg) crystal malt (80 °L)
2.0 lbs. (0.91 kg) light dried malt extract)
4.0 lbs. (1.8 kg) light liquid malt extract
2.3 AAU Cascade hops (15 mins) (0.45 oz./13 g of 5% alpha acids)
Wyeast 2112 (California Lager) or White Labs WLP810 (San Francisco Lager) yeast
Step by Step
Place crushed grains in a steeping bag. In a large soup pot, submerge bag in 3.0 qts. (2.8 L) of water at 161 °F (72 °C). Steep at 150 °F (66 °C) for 45 minutes. Begin heating 2 gallons (7.6 L) of water in your brewpot. Also, heat 1.5 qts. (1.4 L) of water to 170 °F (77 °C) in a small soup pot. After steep, lift grain bag into colander placed over brewpot. Pour “grain tea” through grains (to strain out grain solids), then rinse with water from small soup pot. Stir in dried malt extract and bring to a boil. Boil for 45 minutes, adding hops at times indicated. Stir in liquid malt extract at end of boil and let brewpot sit, covered, for 5 minutes before cooling wort. Transfer wort to fermenter and top up to 5.0 gallons (19 L). Aerate well and pitch yeast. Ferment at 65 °F (18 °C).
Magic Hat Hocus Pocus clone
(5 gallons/19 L, all-grain)
OG = 1.045 FG = 1.010 IBU = 21 SRM = 4 ABV = 4.6%
Justin McCarthy, Lead Brewer, Magic Hat Brewing Company: “When I think of summer and beer, I think of beers that will quench my thirst and appease my palate at the same time. Light, refreshing, lively carbonation, and the ever-scary word of drinkability.”
Ingredients
5 lbs. 10 oz. (2.6 kg) 2-row pale malt
3 lb. 6 oz. (1.5 kg) white wheat malt
6 oz. (0.17 kg) acidulated malt
2.5 AAU Cascade hops (60 mins) (0.5 oz./14 g of 5% alpha acids)
2.5 AAU Cascade hops (45 mins) (0.5 oz./14 g of 5% alpha acids)
1.5 AAU Cascade hops (30 mins) (0.3 oz./8.5 g of 5% alpha acids)
0.5 oz. (14 g) Cascade hops (whirlpool)
0.5 oz. (14 g) Columbus hops (hopback)
Wyeast 1187 (Ringwood Ale) yeast
Step by Step
Single infusion mash at 150 °F (66 °C). Boil for 60 minutes. Fermentation temperature is 70 °F (21 °C). “We filter our version of Hocus Pocus bright, but a bit of yeast won’t hurt if filtration isn’t possible. Also, we run our wort through a hopback prior to the wort chiller to achieve maximum hop aroma. We use rice hulls to aid in the lautering process because the large percentage of wheat. This will depend on brewhouse design. Be sure to give the brew a proper diacetyl rest; a large fermentation with Ringwood (150 bbls) needs 24 hours to reduce the buttery character.” If you don’t have a hopback or use a whirlpool step, see the extract recipe for an alternate hopping schedule.
Magic Hat Hocus Pocus clone
(5 gallons/19 L, extract with grains)
OG = 1.045 FG = 1.010 IBU = 21 SRM = 4 ABV = 4.6%
Ingredients
1 lb. 10 oz. (0.73 kg) white wheat malt
6 oz. (0.17 kg) acidulated malt
1.5 lbs. (0.68 kg) light dried malt extract
3.3 lbs. (1.5 kg) light liquid malt extract (late addition)
2.5 AAU Cascade hops (60 mins) (0.5 oz./14 g of 5% alpha acids)
2.5 AAU Cascade hops (45 mins) (0.5 oz./14 g of 5% alpha acids)
1.5 AAU Cascade hops (30 mins) (0.3 oz./8.5 g of 5% alpha acids)
0.5 oz. (14 g) Cascade hops (15 mins) 0.5 oz. (14 g) Columbus hops (0 mins)
Wyeast 1187 (Ringwood Ale) yeast
Step by Step
Steep at grains 150 °F (66 °C) for 45 minutes. Add dried malt extract and boil for 60 minutes, adding hops at times indicated. Add liquid malt extract at emd of boil. Hold for 15 minutes, then cool. Ferment at 70 °F (21 °C). Let beer rest on yeast one day after fermentation.
