Stella Honey Ale

Source: Brien Kirby
Recipe added: 04/19/98

My best honey ale yet. Next time I'll be sure I have the honey before starting my brew day.


Recipe type: Partial Mash
Batch Size: 5
Starting Gravity: 1.070
Finishing Gravity: 1.012
Time in Boil: 60 minutes
Primary Fermentation: 11 days
Secondary Fermentation: 9 days



Mash malt in grain bag in .6 gal water 30 minutes at 135 degrees, boost to 158 degrees with 1 qt boiling water, mash 1 hour at 158 to 154 degrees. Sparge by dipping bag in 1 gallon 180 degree water. Combine worts, add malt extract and boil with Mt. Hood hops 1 hour. Add Hallertauer last 10 minutes. Force chill, collect 2.5 gallons, add 1 gallon cold water. Pitch 1.5 packs rehydrated Muntons dry yeast. Ferment 2 days. Add honey to 2 gallons of water, pasteurize 15 minutes at 180 degrees and chill. Transfer to fermenter. After primary rack to secondary. Bottle with 5/8 cup honey boiled with 3/4 cups water. Primary ferment temperature 61 degrees before, 65 after honey addition. Secondary at 65 degrees.
[Back]Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the Gambrinus' Mug pages should be assumed to be in the public domain.