Honey basil ale
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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