honey basil ale

Categories
None
Yield
1 Servings
MeasureIngredient
2½ pounds Barley malt
½ pounds Wheat malt
½ pounds 40L Crystal malt
2 pounds Honey
1 pounds Dried malt extract (pale)
2¼ ounce Mt. Hood hops (3.3%,
  Bittering)
½ ounce Cascade hops (5.9%)
1 ounce Basil leaves
  Whitbred dry yeast

I did my partial mash, then boiled the wort with the honey and DME and the Mt Hood for 70 min. I then turned the heat off, added the Cascade and Basil, and covered and let sit for 30 min. The basil I added may be a lot; it was about ⅓-½ of the "bunch" I bought at the grocery store. I talked to the brewmaster at the pub where I had the original Honey Basil and he said they used four "bunches" in 800 gallons. So we'll see. Now it is fermenting, and is a pretty murky brown color. I didn't think that much 40L Crystal would make it this dark; much darker than I wanted. We'll see what happens when it is done---looks like I'll need to add the gelatin this time (I've had good luck with this in the past). I'll let you know what it tastes like. And I hope the hops are light enough to let the basil and honey through. I think I have a pretty heavy hand with hops usually.

Recipe By : Serving Size:

From: Big Flavors Of The Hot Sun By Chr File

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