Paul’s Summer Ale

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Paul’s Summer Ale


•Crush and Steep in 1 gallon of water (150˚F) for 20-25 minutes, then rinse with 1 gallon of water (150˚F).

8 oz.Cara Foam malt
8 oz. Wheat malt

•To your brew pot add the following:

The liquid from the steeped grains.
Approximately 1 gallon of water
3 lb. Extra Light DME
3 lb.Wheat DME

•Bring all of the above to a boil and then add:

1 oz. Hallertau Hop pellets @ 4 % Alpha (bittering hops)

Watch out. Once it begins to boil, it froths quite a bit and a boil over on the stove is likely if you don’t pay attention!

•Continue to boil for another 45 minutes and then add:

½ oz. 1 oz. Hallertau Hop pellets (Flavor Hops)
½ tsp.Irish Moss
2 gmsGrains of paradise seeds
The peel of one lemon

•Boil for an additional 15 minutes and then remove the pot from the stove.
•Add 2 gallons of cold water to an already sterilized primary fermentor that holds 6.5 to 7 gallons.
•Pour in the hot wort from your brew pot and add enough additional cold water bring the total volume up to 5 gallons.
•When the wort temperature is under 80˚ F pitch your yeast

Wyeast 3068 – Weihenstephan Wheat yeast

•Ferment in the primary for 1 week or until the fermentation slows.
•Siphon from the primary and leave in the secondary for an additional week.
•Bottle when fermentation is complete using:

¾ cup priming sugar (corn sugar)