Recipe Type: Extract
Yeast: White Labs WLP 004
Yeast Starter: Y (1.5 Liter)
Additional Yeast or Yeast Starter: N
Batch Size (Gallons): 5
Original Gravity: N/A
Final Gravity: N/A
IBU: N/A
Boiling Time (Minutes): 60
Color: Ruddy
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): 14

Here goes. This is the recipe I brewed today, I will let you know how it turns out

Pict-ure Perfect Hopless Heather Honey Ale
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 7.80
Anticipated OG: 1.064 Plato: 15.67
Actual OG: 1.056 Plato: 13.80
Anticipated SRM: 6.9
Anticipated IBU: 0.0
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
12.8 1.00 lbs. Honey 1.042 0
3.2 0.25 lbs. Crystal 55L Great Britian 1.034 55
41.7 3.25 lbs. Muntons DME - Light England 1.046 5
42.3 3.30 lbs. Muntons LME - Light England 1.037 5


Extras
Amount Name Type Time
--------------------------------------------------------------------------
1 tsp. Irish Moss Fining 15 Min.(boil)


Yeast
-----
White Labs WLP004 Irish Stout

Notes
-----
Need 4 oz of heather tips in place of hops for flavor and bittering
Honey is Southern Illinois Wildflower unpasturized

Detailed Brewing Directions
1. Add 1 tsp Gypsum to boil water.

2. Steep grains in 1 gallon of 150 degree water for 20 minutes, sparge with 1/2 gallon of 150 degree water and bring to boil.

3. Remove from heat and add Extracts and 1 oz of heather tips. Definitely use grain bags for the heather tips. Add another gallon of water to pot and bring to boil.

4. Boil 45 minutes then add 1 tsp Irish Moss and 1 oz of heather tips.

5. Boil additional 10 minutes then add 1 oz of heather tips boil for 5 minutes.

6. At flameout add 1 oz of heather tips and 1 lb of wildflower honey let steep for one hour.

7. Quick cool to 80 and strain into fermenter add water to 5 gallons, pitch yeast.


I Used White Labs Irish Ale Yeast in a 2 liter starter made 36 hours in advance of brewing. Drained most liquid prior to pitching. Removed enough yeast to refill original tube for additional brew. Added cooled wort to slurry just before pitching to get 100% of yeast.

Will probably used White Labs Scottish Ale yeast next time.