Geary's Summer Ale Clone

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.40 galStyle: Altbier ( 7B)
Boil Size: 6.96 galStyle Guide: BJCP 2015
Color: 12.4 SRMEquipment: Cabot Street Brewery (5g)
Bitterness: 41.3 IBUsBoil 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

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


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.

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