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Old 08-24-2011, 06:27 PM   #1
EndlessWinter77
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Default Multiple - Bison Brewing Honey Basil Ale Clone

Recipe Type: All Grain
Yeast: Wyeast 1056 (American Ale) or White Labs WLP 001 (American Ale)
Yeast Starter: optional
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.010
IBU: 19
Boiling Time (Minutes): 60
Color: 6 SRM
Primary Fermentation (# of Days & Temp): 68 F until fermentation stops
Additional Fermentation: Age two weeks
Secondary Fermentation (# of Days & Temp): 68 F for 1 week
Tasting Notes: below

Clone recipe from Jul/Aug 2011 issue of Brew Your Own Magazine

Honey Basil Ale is based on a light amber ale grain bill. Cascade hops are used to offset the residual sweetness, and a dense, white, creamy head tops this beautiful golden, amber ale. The malty nose exhibits hints of basil with honey in the background. Basil is also present in the flavour, but will in balance with the base malt. A thin low temperature mash is recommended to create maximum fermentability for a dry finish.

ALL GRAIN RECIPE:

8.75 lbs 2-row pale malt
0.75 lbs crystal malt (20L)
0.70 lbs Carapils malt
0.5 lbs honey (last 5 min)
0.6 oz. scored basil leaves (last 10 min)
0.6 oz. scored basil leaves (at knockout)
0.8 oz 5.75% AA Cascade pellet hops (60 min)
1/2 tsp irish moss (last 30 min)
1/2 tsp yeast nutrient (last 15 min)
0.75 cup corn sugar (for priming)


Single step infusion. Mix grain bill with 3.75 gallons of 170 F water to stabilize at 148 F for 60 min. Sparge slowly with 175 F water. Collect approximately 6 gallons of wort to boil for 60 min. Add hops, irish moss, yeast nutrient, basil (scored at least 5 times with knife), and honey as per schedule. Cool to 75 F to pitch yeast. Ferment at 68 F until fermentation is complete, transfer to secondary fermentor and condition for 1 week. Bottle or Keg, carbonate and age for two weeks.

EXTRACT RECIPE:
note that hop addition is increased to account for lower utilization factor of partial boil.

3.3 lbs Briess light, unhopped, liquid malt extract
2 lbs light dried malt extract
1 lbs two row pale malt
0.75 lbs crystal malt (20 L)
0.70 lbs Carapils malt
0.5 lbs honey (last 5 min)
0.6 oz. scored basil leaves (last 10 min)
0.6 oz. scored basil leaves (at knockout)
1 oz 5.75% AA Cascade pellet hops (60 min)
1/2 tsp irish moss (last 30 min)
1/2 tsp yeast nutrient (last 15 min)
0.75 cup corn sugar (for priming)

Steep the grains is 1.75 gal of water at 148 F for 30 min. Remove grains from wort and rinse with 3 qts of hot water. Add liquid and dry malt extracts and begin boil. Additions as detailed above. After boil, add the wort to 2 gal of cold water in the fermentor and top off to 5 gal.


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Last edited by EndlessWinter77; 08-24-2011 at 06:36 PM. Reason: left out an addition
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Old 08-28-2011, 12:22 AM   #2
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Just brewed a 10 gallon batch of this today! The wort tasted amazing! hoping that the final product does too. I did not do organic, and after "scoring" half of the basil leaves I got impatient and decided to tear them figuring that the outcome would be negligible.

How does Bison score enough basil leaves to produce as much as they do?? a sweatshop? or they just get really high and have at it for a day with knives?.... haha after all they are located in Berkley...

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Old 09-18-2011, 07:19 PM   #3
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Is there any way that someone could make a partial mash recipe of this. I have a whole lot of basil to use up and thought I would try a basil beer such as this. Fullsteam brewery here in Durham had a Summer Bail Ale which I really liked but couldn't find a good clone for it, but this recipe sounds very good and I'd like to try it as a partial mash batch.

Thanks!

btw, if anyone would like to tackle Fullsteam's Basil Summer Ale here is their description, maybe it will inspire someone.

"SUMMER BASIL farmhouse ale

Liquid Summer. A farmhouse ale brewed with Saison yeast and basil from Elysian Farm (Cedar Grove, N.C.). We add six pounds of whole-leaf basil per batch, yet the beer retains a subtle basil aroma and taste that favors nuance over obvious. The beer pours with a creamy, white head and finishes with notes of lemon, pepper, and (prepare yourself for precious food terminology) Bouquet Garni. A lawnmower beer…if you mowed over your herb garden.

Summer Basil was the very first batch we brewed on our commercial brewing system, and we offer it only when local basil is in-season."

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Old 09-29-2011, 07:32 PM   #4
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One month in, how is this? thinking of doing this soon

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Old 11-08-2011, 02:29 AM   #5
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Quote:
Originally Posted by AmicusCervesa View Post
One month in, how is this? thinking of doing this soon
Mmmm it is wonderful! Got sidetracked in life and didn't keg/carb/tap until just recently so it is a little late in the year for a summer brew but that does not stop me from enjoying it!
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Old 11-15-2011, 05:25 PM   #6
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I think this will be the first summer brew I do for next year. or maybe do it now cause I agree...the best part about home brewing, is being able to make the styles of beer you want, when you want...

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Old 03-02-2012, 07:23 AM   #7
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I was just fiddling with a kit beer. Made a coopers Mexican with kit yeast, half kilo (pound and a couple of ounces) ldme. When racking I decided to bottle 3 from the primary using honey to bottle condition. Chucked in some basil leaves for a pleasant surprise. Tops flavour.

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Old 05-12-2012, 04:10 AM   #8
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Making my first 10 gallon batch for the summer this coming Sunday! Ill be using Maris Otter instead of standard 2-row pale. Excited to see how it turns out.

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Old 05-14-2012, 04:52 AM   #9
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What yeast did you use?

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Old 05-15-2012, 10:57 PM   #10
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Quote:
Originally Posted by evandena
What yeast did you use?
Used the Wyeast 1056 last summer, this time around I used the WLP 001. Pretty much the same thing from what I have heard.
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