Orange Blossom Amber

Classification: pale ale, amber ale, honey, extract

Source: Dave Fortner (Fortner-D@3mail.ksc.nasa.gov), r.c.b., 1/5/93

I sort started "grabbing things" in the brew shop one day and this is what I ended up with. At all of my tasting parties this has been a unanimous favorite.

Of all of the beers that I have shared with friends, this is almost unanimously the favorite. I should note that it is very important to use Orange Blossom Honey, I made this once with Clover Honey and it had a "grassy" after taste. I have noticed this "grassy" after taste in every beer recipe in which I used Clover honey, USE ORANGE BLOSSOM HONEY, it provides a residual sweetness that I find very appealing in an amber ale like this.

Ingredients:

6.6 pounds, Northwestern Amber Extract
2 cups Orange Blossom Honey (boil)
0.5 pound, crystal malt
1.5 ounces, Hallertauer hops (boil)
0.5 ounce, Hallertauer hops (finish)
1 tsp. Irish Moss
M&F ale yeast
5/8 cup Orange Blossom Honey (priming)

Procedure:

Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract, honey and boiling hops. Boil for 15 min., add Irish Moss, boil for another 30 min. Add finishing hops for 1-2 min. boil. After fermentation is complete, bottle using 5/8 cup of honey with one pint water for priming.