Poconos Summer Ale

Source: Dave Campbell
Recipe added: 08/22/01
Email: dcampbell@po-box.esu.edu

This made a fairly light, slightly lemony beer with excellent hop balance. The dry hopping really contributed to the nose--and the flavor was a balance of refreshing hops and slight lemon tartness. It came out very close to what I was hoping for--a prototype Summer ale like Pete's. Some of the bottles didn't carbonate all too well--I don't believe I mixed the sugar well enough this time--but other than that, this was a great beer.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.056
Finishing Gravity: 1.015
Time in Boil: 60 min.
Primary Fermentation: 1 week; plastic
Secondary Fermentation: 3 weeks; glass

Ingredients:

-5.8 lbs. extra light DME
-1/2 cup brown sugar
-3 oz. Fuggle hops
-1 oz. Kent Golding hops
-Wyeast British Whitbread yeast from 2L starter
-1 tsp. Irish Moss
-1 pack Burton water salts
-zest of 1 lemon
-juice of 2 lemons
-3/4 cup corn sugar for priming

Procedure:

-Dissolved extract, water salts and 2 oz. Fuggles at start of boil. At 20 min, added .5 oz. Fuggles. At 40 min, added .5 oz Fuggles. At 45 min, added Irish Moss and brown sugar. At flameout, added .5 oz. Kent Goldings, lemon peel, and juice from 1 lemon. Pitched starter at 66 degrees. Fermented at 70 degrees for 1 week; racked to secondary with juice from another lemon. Dry hopped with another .5 oz. Kent Golidngs. Secondary ferment for 3 weeks. Primed with 3/4 cup corn sugar and bottled.

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