Burton's Honey Pale Ale
Source: Christopher P. Burton
Recipe added: 05/13/97
This was my second try at brewing with honey, the first was an English Strong Ale. This recipe produced an amber colored, mildly sweet ale with little hop bitterness. The honey character really shines through as long as you don't try to overhop the beer. After conditioning, the brew pours like a cask conditioned English Ale with little carbonation and head (by American standards). Try using less priming sugar in your next batch, you may be surprised with the results.
Overall, this is the most popular brew I've made so far. Might try this again with some wheat malt or as an all grain batch next time. let me know what you think of it!
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.045
Finishing Gravity: 1.016
Time in Boil: 60 minutes
Primary Fermentation: 5 days in glass
Secondary Fermentation: 12 days in glass
Additional Fermentation: 2 weeks in bottles
- 5 lbs. Munton & Fison light malt extract
- 2 lbs. Orange Blossom Honey
- 1 lb. Hugh Baird 2-row Pale Malt
- 1/2 lb. Crystal malt (10 degrees L.)
- 1 oz. Williamette hop pellets (60 min.)
- 1/2 oz. Williamette hop pellets (30 min.)
- 1/2 oz. Williamette hop pellets (steep 10 min.)
- 2 packages Cooper's Ale Yeast
- 1/2 cup corn sugar to prime
Steep grains in 1 gallon water for 20 minutes at 150 degrees F., sparge grains with additional gallon of water and then discard spent grains. Add extract, honey and boiling hops to kettle and boil vigorously for one hour, adding hops as indicated above.
Cool wort and add to fermenter containing 3 gallons cold water. Rehydrate yeast and pitch when wort is 70 degrees F.
Ferment at 55 degrees F. for 5 days then secondary at 65 degrees F. for 12 days. Bottle and prime with corn sugar. Bottle condition for at least two weeks.
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