Brooklyn Summer Ale clone
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.’”
Brooklyn Summer Ale clone, all-grain
Brooklyn Brewery, New York
(5 gallons/19 L, all-grain)
OG = 1.044 FG = 1.007
IBU = 26 SRM = 5 ABV = 4.8%
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 min.) (0.75 oz./21 g of 5% alpha acids)
3.8 AAU Cascade hops (30 min.) (0.75 oz./21 g of 5% alpha acids)
3.8 AAU Cascade hops (0 min.) (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, extract with grains
Brooklen Brewery, New York
(5 gallons/19 L)
OG = 1.044 FG = 1.007
IBU = 26 SRM = 5 ABV = 4.8%
Ingredients
2.25 lb. (1 kg) Pilsen dried malt extract
3.3 lbs. (1.5 kg) Maris Otter liquid malt extract
3.8 AAU Cascade hops (60 min.) (0.75 oz./21 g of 5% alpha acids)
3.8 AAU Cascade hops (30 min.) (0.75 oz./21 g of 5% alpha acids)
3.8 AAU Cascade hops (0 min.) (0.75 oz./21 g of 5% alpha acids)
0.88 oz. (25 g) Amarillo® hops (dry hop)
Nottingham Ale yeast
Step by Step
Stir dried malt extract into 3 gallons (19 L) water 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 68 °F (20 °C).
