Harpoon Summer Beer clone

Harpoon Summer Beer clone Harpoon Brewery, MA

(5 gallons/19 L, all-grain) OG = 1.047  FG = 1.010 IBU = 28  SRM = 3  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. Served cold and thirst quenching but still flavorful.” Ingredients 8 lbs. (3.6 kg) Pilsner malt 1 lb. 7 oz. (0.65 kg) wheat malt 6.5 AAU Nugget hops (75 min.) (0.5 oz./14 g of 11% alpha acids) 2.5 AAU Willamette hops (15 min.) (0.5 oz./14 g of 5% alpha acids) 0.5 oz. (14 g) Vanguard hops (0 min.) 1 oz. (28 g) Vanguard hops (dry hop) Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast 3/4 cup corn sugar (if priming) 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 Harpoon Brewery, MA

(5 gallons/19 L, extract only) OG = 1.047 FG = 1.010 IBU = 28 SRM = 4 ABV = 4.8% Ingredients 1.75 lb. (0.79 kg) wheat dried malt extract 0.8 lb. (0.36 kg) Pilsen dried malt extract 3.3 lbs. (1.5 kg) Pilsen liquid malt extract 6.5 AAU Nugget hops (75 min.) (0.5 oz./14 g of 11% alpha acids) 2.5 AAU Willamette hops (15 min.) (0.5 oz./14 g of 5% alpha acids) 0.5 oz. (14 g) Vanguard hops (0 min.) 1 oz. (28 g) Vanguard hops (dry hop) Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast 3/4 cup corn sugar (if priming) Step by Step Stir the dried malt extract in 3 gallons (11 L) water 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 20 minutes before cooling wort. Transfer wort to fermenter and top up to 5 gallons (19 L). Aerate well and pitch yeast. Ferment at 66 °F (19 °C).