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Old 06-06-2012, 02:58 PM   #11
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I just brewed this AG recipe last night. I think I'm going to add lemon zest to the secondary too. Seems like it would be a great summer brew.

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Old 06-20-2012, 04:41 PM   #12
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I kegged this last night. I did add zest from two lemons in the secondary. This beer is awesome. Doesn't seem to need much for aging. I think it's ready to drink day one. I forced carbonated of course. Can't wait for a nice hot sunny day to enjoy this outside.

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Old 06-20-2012, 07:10 PM   #13
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Quote:
Originally Posted by uniconfis
I kegged this last night. I did add zest from two lemons in the secondary. This beer is awesome. Doesn't seem to need much for aging. I think it's ready to drink day one. I forced carbonated of course. Can't wait for a nice hot sunny day to enjoy this outside.
Today's not hot enough? Lol
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Old 06-24-2012, 04:54 PM   #14
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I did a hybrid between this recipe and a Widmer "Hef" clone yesterday.

7# 2-row
7# white wheat
1# Munich
0.3# Crys 30
2oz Hallertauer @ 45
1oz Cascade @ 10
1 oz Willamette @ 10
1.5lb Honey @ 10

Wyeast 1010 American Hef

I think that the lemon aspects of the widmer wheat beer will go nicely with the honey basil.

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Old 06-27-2012, 02:41 PM   #15
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I really like the sound of a honey basil hef but the hop schedule for endlesswinter's variation concerns me. It's much more hop forward than the amber recipie-- flavor and aroma hops compared to the lone bittering addition of the original. Have you brewed this version yet? Do the hops compete with the basil or is there a happy unison there?

These both look tasty. Can't wait to try them out.

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Old 07-07-2012, 12:54 AM   #16
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Quote:
Originally Posted by Hopelesst View Post
I really like the sound of a honey basil hef but the hop schedule for endlesswinter's variation concerns me. It's much more hop forward than the amber recipie-- flavor and aroma hops compared to the lone bittering addition of the original. Have you brewed this version yet? Do the hops compete with the basil or is there a happy unison there?

These both look tasty. Can't wait to try them out.
I just tapped this beer, never done it before. It is interesting. The citrus flavors and basil do play nicely together, blending into a nice sunshiny flavor. Definitely more hop forward on the flavor when compared with the bison honey basil, the hops do cover up a bit of the basil, yet the basil does come through. Basil on the aroma is still very present.

To me, the beer tastes a little watered down though, almost like its missing a some desired malty base. This could be partly due to the fact that I don't normally brew/drink beers this light and my palette is biased. In addition, I did not quite hit the desired OG due to poor mash efficiency. [given this] I think the honey to grain ratio might have also been a bit high, creating a dryer fermentation.

I think some revisions could make this beer a winner: better efficiency and/or more wheat&malt and maybe a little less honey (say 1 lb). The basil and hops additions seem good to me, but im not a tasting/brewing expert by any means.
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Old 07-11-2012, 12:44 AM   #17
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I'm going to brew this soon. We tried this at a brewfest in Portland last summer and it was the beer that stood out the most as being both unique and great (although there were many that were one or the other). Bison's description says that they use Munich (although it's listed after the crystal so I doubt it's much) so I might swap out a 1/2 pound of 2-row for munich.

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Old 12-10-2012, 09:17 PM   #18
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Is the batch fermenting with the Basil leaves in it? when do you remove the leaves?

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Old 03-17-2013, 03:00 AM   #19
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Brewed a batch of this (AG) yesterday. Only thing I did different is used .75# of Crys 15L and .25# of Crys 40L (my LHBS didn't have 20L) and used whole leaf Cascades grown by my neighbor. The WLP001 called for is labeled "California Ale Yeast" instead of American Ale. Anyway I pulled the hops, and basil additions in their steeping bags from the kettle when I dropped in the wort chiller; hopefully that wasn't too soon. Was a little bit over on my starting O.G. but barely. Pitched yeast straight from vile, no starter as I did this a day earlier than planned. Ferm activity took about 18 hours to start which is much longer than normal but it'sslowly getting more active.

Planning to cristen my new kegging setup with this brew, will let y'all know how it goes...
H

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Old 04-22-2013, 03:04 AM   #20
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I think I'm going to brew this beer with the decreased amount of 2 row and the extra pound of munich malt added. I will be brewing it in hopes that it will get to be better weather here in Portland.

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