Geary's Summer Ale Clone 
All Grain Recipe
Submitted By: BleacherBrewing (Shared)
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| Brewer: Jason Chalifour | |
| Batch Size: 5.40 gal | Style: Altbier ( 7B) |
| Boil Size: 6.96 gal | Style Guide: BJCP 2015 |
| Color: 12.4 SRM | Equipment: Cabot Street Brewery (5g) |
| Bitterness: 41.3 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Single Stage |
| ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 gal |
Salem/Beverly MA |
Water |
1 |
| 10.00 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 2.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 10 lbs 8.00 oz |
Maris Otter Blend (3.0 SRM) |
Grain |
4 |
| 1 lbs |
Crystal Light (35.0 SRM) |
Grain |
5 |
| 1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
6 |
| 2.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
7 |
| 0.75 oz |
Magnum [12.2%] - Boil 60 min |
Hops |
8 |
| 1.00 oz |
Tettnang [5.0%] - Boil 15 min |
Hops |
9 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
10 |
| 1.00 oz |
Saaz [3.6%] - Boil 5 min |
Hops |
11 |
| 1.0 pkgs |
Ringwood Ale (Wyeast Labs #1187) |
Yeast |
12 |
Notes
The beer tastes like an albier brewed with mostly English ingredients. I'd use a hybrid pitching rate, ferment cold, ramp up for a diacetyl rest, then rack to a secondary, and age like a kolsch. Targeted Düsseldorf water profile.
Mash temp held nicely. I had to leave during the mash to get hops for HSA. We oversparged so I boiled for 75 mins. May or may not have treated all the water with a Camden tablet. Pitched crashed yeast from starter. Open fermented in Andy's basement.
FG was on target. Samples tasted great. Racked to keg 11/5/15. Set aside one bottle for Juli. Primed wth 1TSP of sugar. This Recipe Has Not Been Rated
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