If you’re looking for a refreshing and delicious beer to enjoy during the spring months, look no further than this Spring Beer recipe! Made with a combination of pale and Munich malts, as well as Galaxy and Wai-ti hops, this beer features zingy citrus flavors and aromas and a balanced malty finish. With a moderate ABV and bitterness rating, it’s the perfect choice for sipping on a warm spring day.
- 1 Mash tun
- 1 Brew kettle
- 1 Heat source (such as a propane burner or stovetop)
- 1 Fermentation vessel (such as a carboy or bucket)
- 1 Airlock
- 1 Hydrometer
- 1 Thermometer
- 1 Auto-siphon or racking cane
- 1 Bottling bucket or kegging equipment
- 1 Bottles or kegs
- 1 Bottle caps or kegging equipment seals
- 1 Sanitizer (such as Star San or iodophor)
- 1 Brewing spoon or paddle
- 1 Mesh bag for hops and grains (optional)
For the Mash – Liquor 11.25 Litres (20 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)
- 8 lb Pale malt Quantity 4 kg
- 1 lb Munich malt Quantity 500 g
For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins
- 1 oz (Hops) Galaxy 14.4% When to add – At start of boil (IBU 34.6 )
- 1 oz (Hops) Galaxy 14.4% When to add – At turn off (IBU 0.0)
- 1 oz (Hops) Wai-ti 4.5% When to add – At turn off (IBU 0.0)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 18°C (64°F) – Conditioning 4 weeks at 12°C (54°F)
- 1 Wyeast 1275 Thames Valley Ale yeast
- Heat 11.25 Liters (20 Pints) of water to 65°C (149°F) in a large pot or mash tun. Add the 8 lb (4 kg) of Pale malt and 1 lb (500 g) of Munich malt, stirring thoroughly to ensure that there are no clumps or dry pockets. Allow to rest for 1 hour at this temperature.
- After the mash has rested, carefully strain the liquid (known as wort) from the grain bed and into another large pot or container. Heat an additional 27 Liters (47 1/2 Pints) of water in a separate pot to around 76°C (170°F). Slowly pour this water over the grain bed, allowing it to filter through and collect in the pot with the rest of the wort.
- Place the pot with the collected wort onto the stove and bring to a boil. Add 1 oz (28 g) of Galaxy hops at the start of the boil, and another 1 oz (28 g) of Galaxy hops as soon as the boil is turned off. Wait for 5 minutes, then add 1 oz (28 g) of Wai-ti hops. Finally, add 1 tsp of Protofloc to the pot for the last 15 minutes of the boil. Boil the mixture for a total of 1 hour and 15 minutes.
- After the boil is complete, remove the pot from the heat and allow it to cool down to 18°C (64°F). This can take several hours, so be patient!
- Once the mixture has cooled, transfer it to a sanitized fermentation vessel (such as a carboy or bucket). Pitch 1 packet of Wyeast 1275 Thames Valley Ale yeast into the vessel, and seal it up. Store the vessel in a cool, dark place at a constant temperature of 18°C (64°F) for approximately 4 weeks.
- After 4 weeks, transfer the beer to a clean, sanitized container for conditioning. Store the container in a cool place at a temperature of 12°C (54°F) for another 2-4 weeks. This will allow the beer to carbonate naturally and develop its full flavor profile.
- Enjoy! After conditioning, your Spring Beer is ready to drink. Pour it into a glass and savor the zesty citrus flavors and balanced malt finish. Cheers!
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||5 Weeks||4.5%||34.6 IBU||9.3 EBC|
Zingy citrus flavors and aromas
The combination of Galaxy and Wai-ti hops in this Spring Beer recipe creates a unique and delicious citrus flavor and aroma that’s sure to please. If you’re a fan of bright and refreshing beers, you won’t want to miss out on this one.
Balanced malt finish
While the hops may be the star of the show in this beer, the malt also plays an important role. The pale and Munich malts used in the recipe provide a balanced, slightly sweet finish that complements the citrus flavors perfectly.
Perfect for spring
With its moderate ABV and bitterness rating, this Spring Beer is the perfect choice for sipping on a warm spring day. Whether you’re enjoying it at a backyard barbecue or on a picnic in the park, this beer is sure to hit the spot. Plus, with a 4-week conditioning period, it’ll be ready just in time for the start of the season.
Easy to make
Even if you’re new to homebrewing, this Spring Beer recipe is accessible and easy to follow. With just a few pieces of equipment and a little bit of time, you can be enjoying a delicious and refreshing beer that you made yourself. So why not give it a try?
FAQ on Making this Spring Beer Recipe
What are the primary flavors and aromas of this Spring Beer recipe?
The Galaxy and Wai-ti hops create zingy citrus flavors and aromas, with a balanced malt finish.
What types of hops are used in this recipe?
Galaxy and Wai-ti hops are used.
What temperature should the mash be cooked at?
The mash should be cooked at 65°C (149°F).
How long should the mash be cooked for?
The mash should be cooked for 1 hour.
What type of yeast is recommended for this recipe?
Wyeast 1275 Thames Valley Ale yeast is recommended.
How long should the beer ferment for?
The beer should ferment for 28 days.
What is the estimated ABV of the beer?
The estimated ABV is 4.5%.
How bitter is the beer?
The bitterness rating is 34.6 IBU.
What is the color rating of the beer?
The color rating is 9.3 EBC.
How important is the 4-week conditioning period for the final flavor of the beer?
The 4-week conditioning period is essential for achieving the best flavor.
What equipment is required to make this beer?
Equipment needed includes a mash tun, brew kettle, fermentation vessel, bottling bucket, bottles, and a capper.
What is the ideal serving temperature for this Spring Beer recipe?
The ideal serving temperature is 12°C (54°F).