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End of Spring Brewing Magic: Crafting Refreshing Ales for the Warmer Days

Spring has sprung, and it's the perfect season for brewing light and refreshing ales. As nature awakens and the days grow warmer, let's infuse our brewing with the freshness and vitality of spring.


1. Celebrate the Vibrancy of Spring: Embrace lighter malts and fresh hops, and consider adding elements that capture the essence of spring, like floral or fruity notes.


2. Spring-Inspired Brews to Try:

  • Berry Infused Blonde Ale: A light ale with a subtle infusion of spring berries like strawberries or raspberries for a fruity twist.

Ingredients:

- 4 kg Gladfield Pilsner Malt

- 1 kg Wheat Malt

- 0.5 kg Munich Malt

- 20 g Cascade Hops (Bittering, 60 minutes)

- 20 g Cascade Hops (Aroma, 10 minutes)

- 1 kg Mixed Berries (strawberries, raspberries, or a blend)

- Ale Yeast (e.g., Safale US-05)


Brewing Process:

1. Mash: Heat water to 65°C and mash the grains for 60 minutes.

2. Sparge: Sparge with water at 75°C to reach your pre-boil volume.

3. Boil: Boil for 60 minutes, adding 20 g of Cascade hops at the start and another 20 g for the last 10 minutes.

4. Fermentation: Cool the wort to around 18°C, transfer to a fermenter, and pitch the yeast.

5. Secondary Fermentation: After primary fermentation, add 1 kg of pasteurized mixed berries and let ferment for an additional 7-10 days.

  • Peppery Belgian Pale Ale: Combine the classic Belgian pale ale style with a hint of peppery spice, reflecting the fresh greenery of spring.

Ingredients:

- 5 kg Belgian Pale Ale Malt

- 0.5 kg Aromatic Malt

- 30 g Styrian Goldings Hops (Bittering, 60 minutes)

- 20 g Saaz Hops (Aroma, 15 minutes)

- 1 tsp Black Pepper (crushed, add at end of boil)

- Belgian Ale Yeast


Brewing Process

1. Mash: Heat water to 67°C and mash the grains for 60 minutes.

2. Sparge: Sparge with water at 75°C to reach your pre-boil volume.

3. Boil: Boil for 60 minutes, adding 30 g of Styrian Goldings at the start and 20 g of Saaz hops for the last 15 minutes. Add 1 tsp of crushed black pepper at the end of the boil.

4. Fermentation: Cool the wort to around 20°C, transfer to a fermenter, and pitch the yeast.


3. Pairing Your Brews with Spring Fare: These light ales pair wonderfully with seasonal dishes like spring vegetable stir-fries, light pasta, or fresh seafood.


4. Tips for Brewing in Spring:

  • Focus on Freshness: Use fresh, seasonal ingredients to enhance the flavors of your brews.

  • Temperature Management: With rising temperatures, ensure your fermentation area remains cool to avoid unwanted fermentation characteristics or under pressure.

5. Share and Connect: We're eager to see your spring-inspired brewing projects. Share your brews with us using the hashtag #41PintsSpringAle.

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