Mo’s Summer Ale
Mo’s Summer Ale
(5 gallons/19 L all-grain)
OG = 1.055 FG = 1.014
IBU = 24 SRM = 5+ ABV = 5.4%
Ingredients
10 lbs. (4.5 kg) 2-row pale malt
0.25 lb. (0.11 kg) CaraPils® malt
0.25 lb. (0.11 kg) wheat malt
1.0 lb. (0.45 kg) flaked rice
4.5 AAU Hallertau hops (60 min.) (1.0 oz./28 g of 4.5% alpha acids)
2.25 AAU Liberty hops (30 min.) (0.5 oz./14 g of 4.5% alpha acids)
2 AAU crystal hops (5 min.) (0.5 oz./14 g of 4% alpha acids)
0.5 oz (14 g) lemongrass (secondary)
0.5 oz (14 g) lavender (secondary)
0.5 oz. (14 g) chamomile (secondary)
Wyeast 1332 (Northwest Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Mash at 152 °F (67 °C) for 60 minutes. Add lemongrass, lavender and chamomile to the secondary fermentation.
Extract with grains option
Substitute 6.4 lbs. (2.9 kg) dry malt extract for 10 lbs. two-row pale malt.
Written by BYO Staff
A herbal-spiced pale summer ale. Recipe provided by Great Fermentations, Indianapolis, Indiana
www.greatfermentations.com