Recipe

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.

Issue: July-August 2007
Shaker pint of american pale ale with a large foam head

A herbal-spiced pale summer ale. Recipe provided by Great Fermentations, Indianapolis, Indiana
www.greatfermentations.com