Anderson Valley Brewing Company’s Summer Solstice Seasonal Ale clone recipe

(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.011
IBU = 5 SRM = 12 ABV = 5%

Ingredients

8 lbs. 14 oz. (4 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 (0 min.) (0.45 oz./13 g of 5% alpha acids)
1-2 vanilla beans (post-fermentation)
Wyeast 2112 (California Lager) or White Labs WLP810 (San Francisco Lager) yeast
2/3 cup (130 g) dextrose (if priming)

Step by Step

Mash the grains at 150 °F (66 °C). Vorlaf until your runnings are clear, sparge, and then boil the wort for 60 minutes.

Add the hops at flameout, stir the wort to create a whirlpool, and let them steep in the whirlpool for at least 20 minutes. After the whirlpool, chill the wort to 65 °F (18 °C), aerate well, and pitch the yeast.

Ferment at 65 °F (18 °C). Split the vanilla bean lengthwise then chop. Place in a small bowl and add just enough vodka to cover. Soak for 7 days. When the beer reaches final gravity, add the vanilla bean tincture and wait another 7 days. Then bottle or keg as normal.

Extract with Grains Option: Scale the 2-row pale malt down to 3 oz. (85 g), and add 2 lbs. (0.91 kg) light dried malt extract and 4 lbs. (1.8 kg) light liquid malt extract (late addition). Place crushed grains in a steeping bag and submerge in 3 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 brew pot. After steep, lift grain bag into colander placed over brew pot to collect the liquid. Stir in the dried malt extract and bring to a boil. Boil for 60 minutes. Stir in liquid malt extract with 20 minutes left in the boil. Add the hops at the end of the boil, stir the wort to create a whirlpool, and let them steep for at least 20 minutes. Chill the wort, transfer to fermenter and top up with cool water to reach to 5 gallons (19 L). Follow the remainder of the all-grain recipe.