E47 Summer Cookout Beers - Session IPA recipe

Home Brew Rock Stars Podcast

It's officially summer when the BBQ grills get used (and abused) and the beers go down quick in the heat of the moment. The team tackles some grilling tips on how to make the summer cookout a little better (and safer), plus some tips on the best craft beers to sip on when your grilling up some chow. And we review a story of a homebrewer that connects his beers with Net Neutrality (from Andrea Wyrich at DailyDot)

We also do some tasting of a few summer craft beers that tend to go down well when you're flipping your meat and veggies over the hot coals (...watch it!). For example, those burgers and brats will taste even better with a Southy Bitch Slap Red Ale from Pig Minds Brewing, or just as soothing would be the the Berliner Weisse from New Glarus. We also taste a sumptuous summer raspberry ale called Summerly from Pollyanna. And of course when possible, top the experience off with a homebrew - for this we had the pleasure of trying Jason Sears' Smash IPA, a smooth easy drinker and well done for a rookie brewer, we might add. SEE Session IPA recipe below.

We also sample some tunes from Nashville (by way of Spokane) bluesy rock band, Too Slim and the Taildrggers, including a couple of sound clips from their newest offering called High Desert Heat. This music is sure sure to help all those grilled treats you're preparing this summer to "slide" down easy!

Here's the Session IPA recipe we discussed:

• Malt: 5lb of Maris Otter, 1lb of Vienna, 1lb of Munich 1lb of Crystal 20, .5lb of flaked oats
• Hops: 1oz of Simcoe at the top of the boil () and 1oz at 5 min, then at flame out/whirlpool, 4oz Simcoe and 2oz Amarllo - no dry hop!
• Yeast - London Ale III (Wyeast 1318)
• Mash, lauter, sparge, and boil, wait to add your Amarillo in the whirlpool after the temperature has dropped below 180F (82C), and let them steep for a solid 15 minutes to really boost the hops aromatics. Chill, and ferment at 68F (20C).
• 1.044 /35 IBUs / 4.3% ABV