Brooklyn Summer Ale clone

Brooklyn Summer Ale clone Brooklyn Brewery, New York

(5 gallons/19 L, all-grain) OG = 1.044 FG = 1.007 IBU = 26 SRM = 5 ABV = 4.8% 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.’” 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 Brooklen Brewery, New York

(5 gallons/19 L, extract with grains) 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).