Mo’s Summer Ale

5 gallons/19 L, all-grain; OG = 1.055  FG = 1.014; IBU = 24  SRM = 5+  ABV = 5.4%

Ingredients:

• 10 lbs. (4.5 kg) 2-row pale malt
• 0.25 lb. (0.11 kg) CaraPils® malt
• 0.25 lb. (0.11 kg) wheat malt
• 1.0 lb. (0.45 kg) flaked rice
• 4.5 AAU Hallertau hops (60 mins) (1.0 oz./28 g of 4.5% alpha acids)
• 2.25 AAU Liberty hops (30 mins) (0.5 oz./14 g of 4.5% alpha acids)
• 2 AAU crystal hops (5 mins) (0.5 oz./14 g of 4% alpha acids)
• 0.5 oz (14 g) lemongrass
• 0.5 oz (14 g) lavender
• 0.5 oz. (14 g) chamomile
• Wyeast 1332 (Northwest Ale) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Mash at 152 °F (67 °C) for 60 minutes. Add lemongrass, lavender and chamomile to the secondary fermentation.

Extract Option:

Substitute 6.4 lbs. (2.9 kg) dry malt extract for 10 lbs. two-row pale malt.