Mo's Summer Ale

20 litres; OG = 1.055; FG = 1.014; IBU = 24; SRM = 5+; ABV = 5.4% (calculated values, actual values may vary.)

Ingredients:

  • 4.5kg 2-row pale malt
  • 110g CaraPils or other dextrin-type malt
  • 110g wheat malt
  • 4.5 AAU Hallertau hops (60 minutes) (30g of 4.5% alpha acids)
  • 2.25 AAU Liberty hops (30 minutes) (15g of 4.5% alpha acids) (if this is not available, replace with more Hallertau)
  • 2 AAU crystal hops (5 minutes) (15 g of 4% alpha acids) (if this is not available, replace with more Hallertau)
  • Wyeast 1332 (Northwest Ale) yeast or Fermentis Safale US-05 dried yeast
  • Spices &/or Herbs:
    • 15g dried lemongrass stalks
    • 5g dried lavender flowers
    • 15g dried chamomile flowers

Brewing instructions:

  • Place herbs in a glass container and pour over just enough unflavoured vodka to cover them. Let soak for about 24 hours to sanitize. If you use a steeping bag, put the herbs in the bag and place the entire steeping bag in vodka.
  • Mash at 67°C for 60 minutes.
  • Put entire herb and vodka solution into the secondary fermentation, as a lot of flavours will have already been extracted by the vodka.
  • Prime, bottle and condition as usual.

(Source: byo.com. Recipe adapted to Imperial measurements as well as for availability of ingredients in South Africa.)