Source: Marcus Taylor
Recipe added: 03/11/99
I stumbled over this one day when I was not able to get any
clove honey. I wasn't sure of what would result as I was looking to make a light dry pale ale, and thats how the
"Twiggy" Ale began. Twiggy, because you can taste the wooden
flavour of the leatherwood tree from the honey.If all goes well its like a pale ale that has been brewed in an oak barrel, the oaked chardoney of the white wine world.
This recipe needs to be adjusted to your own taste. Do NOT
be over generous with the Leatherwood Honey as your beer will be like Sucking bark from a gum tree...
Recipe type: Partial Mash
Batch Size: 21 Litres
Starting Gravity: 1.0500
Finishing Gravity: 1.0100
Time in Boil: 60 mins Plus
Primary Fermentation: 6-10 days then rack for 1 week
Secondary Fermentation: Best after 4 weeks
- 1.8 kg light malt extract,
- 0.7 kg light powdered Malt,
- 0.5 kg Australian "leatherwood" Honey,
- 0.2 kg Dextrose
- 0.2 kg Cracked light grain - Toasted,
- 0.2 kg Cracked Crystal grain,
- 15 grams Green Bullet Hops (NZ) - Boil,
- 20 grams Cascade Hops - Aroma,
- 1 Teaspoon of Gypsum,(Calcium Sulfate),
- 2 Packets of Ale Yeast
Toast the cracked light grain in oven at 180 C for 20 mins,
Add the "toasted" grain, the crystal grain and green bullet
hops and boil for 40 mins.
Prepare another larger boiling pot for the malts and sugars,
Add the malt extract,powdered malt,dextrose ,Gypson and "leatherwood" Honey in 4-5 litres of water and boil for
35 mins ( It will take you 5 mins to get 2nd pot ready ! ).
Sparge pot 1 into pot 2,hops should have been trapped with grain so only liquid should be in pot 2.
Boil wort for another 30 mins,
Turn off heat, add cascade hops and steep for 10 mins.
Pitch yeast when cool.
After 1 week of fermentation rack for another week, then bottle.
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