Spring and Summer Ales and Lagers

I make so much helles and also general "gold lagers" where there might be some flaked corn which I am currently out of. When I make a helles I can't help but add some Vienna or Munich and even some Copper Malt to it to give it that darker and maltier character. Fresh hops (hallertau but also Edelweiss and even Liberty if they're really fresh) and then a suitable yeast. I am much more on a "however you can get there, just get there" kick as opposed to always attempting to brew it the way it's supposedly made. What matters is what's in the glass and we all have to know our systems and our tastes. I typically hop my helles one time, that's it. I like it to be simple and straightforward. I picked up this 940 but I will probably grab some 2124 or Bayern sometime soon to get some Euro character. But I do plan to make this 940 work for me.

What recipe did you use for the Festbier?  Mine has changed a few times and gotten simpler over time.  I think the latest was 65/35 pilsner/Munich 2 and one hop addition for 25ish IBUs.  I like the simplicity and straightforward character.  It's a beer that's best with a good 2 months of lagering too.  

A ‘slammer’ to me is any beer that is lower in ABV, low(er) carbs, has a crisp finish with no sacrifice in flavor.

I’ve been experimenting with Brutzyme to get final gravity low in an attempt to lower carbs (I’ve lost 40+ lbs since Summer). …but there has been an added benefit besides lower carbs which is what the product was intended for: drying the beer for a more crisp finish. That crisp finish has resulted in some very nice outcomes for me.

Also, I’ve standardized my processes to the point that I am not reinventing the wheel every time I brew. I can easily sub in a specialty grain (oats, wheat, rye, corn, honey malt, Victory, Amber, Brown, etc) or base malts to differentiate between otherwise similar grain bills.

For example, I’ll brew two Ambers this year: both will have the same # base, light and dark crystal. …but one has Victory while the other has Amber and the base for one may be Maris Otter or Golden Promise while the other is good old reliable Great Western Pale. The hops will also be different.

It’s the same recipe framework so the routine is there to pretty much guarantee a consistent outcome (as long as the nut between the mash tun and stir spoon doesn’t come loose) …but the difference is enough to make them distinct so they’re not mundane. They’ll be related but not twins.

Enough philosophical BS. My ‘slammers’ tend to be 4.x% ABV session strength Pale Ales, Bitters, and Ambers.

I love smash beers for easy drinkers.

typically Barke pils, OG about 1.045, whatever hop I feel like at 60 minutes and 10 minutes, 30 IBU's, softish water, White labs scottish ale yeast..

LOL — I have three kegs TOTAL! I have two tapped and one conditioning. When I kick the one I lean on a bit more than the other to move the pipeline along I know it’s time to brew.