Honey Basil Ale
spiced ale, basil, honey, partial-mash
Source: Bryan Gros (firstname.lastname@example.org)
Issue #825, 2/17/92
The basil I added may be a lot; it was about 1/3-1/2 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.
- 2--1/2 pounds, barley malt
- 1/2 pound, wheat malt
- 1/2 pound, 40L Crystal malt
- 2 pounds, honey
- 1 pound, dried malt extract (pale)
- 2--1/4 ounces, Mt. Hood hops (3.3%, bittering)
- 1/2 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.