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Herbed Summer Pale Ale
American-Style Pale Ale - All Grain
The intent of this recipe is to create a nice, wheat-y, light pale ale into which various summer flavors could be infused.
My first round will include lavender, sage and basil. The amounts listed are for a full batch each, but NOT to be added to the SAME batch. I will probably split the batch and do 1/3 of each.
The yeast is still under consideration and may vary depending on the herb(s) used.
- 7 lbs (3.18 kg) Belgian Pilsner 2-Row (2 °L)
- 2 lbs (0.91 kg) White Wheat (2 °L)
- 1 lbs (0.45 kg) Flaked Wheat (1.6 °L)
- 0.5 lbs (0.23 kg) Honey (1 °L)
- 1.5 oz (42.52 g) Willamette Pellet 4.5% AA (First Wort - 60 mins)
- 0.5 oz (14.17 g) Willamette Pellet 4.5% AA (Boil - 15 mins)
- 1 oz (28.35 g) Lavender (Secondary)
- 3 oz (85.05 g) Basil (Secondary)
- 2 oz (56.7 g) Sage (Secondary)
- American Ale Yeast II (Wyeast 1272) (Liquid)
Infusion Step: Mash at 150 °F (66 °C) for 60 minutes.
Hold in primary fermentor for 14 days at 66 °F (19 °C).
Transfer to secondary fermentor for 7 days.
Allow to carbonate and age for 7 days.
If you started brewing this beer today you could be drinking it by March 20, 2018. Start brewing this recipe.