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Old 07-15-2007, 06:45 PM   #1
Jeff48
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Default Pict-ure Perfect Hopless Honey Heather Ale

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.

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Drinking:Blondie's Amer. Ale 3- Pyramid Power Cervezas 3 - Georgie Washington's Vogelkirsche - Breakfast of Champions (Orange Heffe)- Himbeerehefeweizenbier (Raz Heffe)-Erin Go Bragh - Excalibur Stout AG - Moondust (Blue Moon clone)

Prim:
2ndry:Amarillo Blondie 2-PP Cervezas 4
Conditioning:Petey's AG Porter- John Barleywine Must Live

Hops Grown in 08: Magnum, Goldings, Cascade, Centennial


Wine:
Prim.- AUS Shiraz
2ndry- Gewurztraminer - Port
Bottle Aging- Burgeron Blanc

Last edited by Jeff48; 07-15-2007 at 08:54 PM.
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Old 07-15-2007, 07:23 PM   #2
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You might also consider some honey malt next time.

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Old 07-15-2007, 08:03 PM   #3
Jeff48
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Quote:
Originally Posted by david_42
You might also consider some honey malt next time.
That's on the buylist already.... Thinking about 4-6 oz.

Thanks
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Drinking:Blondie's Amer. Ale 3- Pyramid Power Cervezas 3 - Georgie Washington's Vogelkirsche - Breakfast of Champions (Orange Heffe)- Himbeerehefeweizenbier (Raz Heffe)-Erin Go Bragh - Excalibur Stout AG - Moondust (Blue Moon clone)

Prim:
2ndry:Amarillo Blondie 2-PP Cervezas 4
Conditioning:Petey's AG Porter- John Barleywine Must Live

Hops Grown in 08: Magnum, Goldings, Cascade, Centennial


Wine:
Prim.- AUS Shiraz
2ndry- Gewurztraminer - Port
Bottle Aging- Burgeron Blanc
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Old 03-09-2008, 11:13 PM   #4
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how did it turn out?

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Old 03-09-2008, 11:23 PM   #5
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just a note on the predicted/actual OG: it's nearly impossible to miss an OG with extract. Chances are you just got a more dilute sample (wort/topoff water were not entirely mixed).

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Old 01-12-2011, 10:37 AM   #6
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I know this thread is over two years old but the OP never posted results and I was curious as to how this turned out. I've got a couple nonbeer drinking friends and I'm theorizing that its the hop flavor they don't like, I told them I'm sure I can brew something they'd like, thought this would be worth a try

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Old 03-19-2011, 07:52 PM   #7
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I thought hops acted as a preservative in beers and helped prevent infection due to antibacterial properties. I was researching some 'medieval' style ales which are hopless but got scared off for this reason (well actually I also could not find bogwort or any of the other required herbs). I would also be interested in learning how this turned out.

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Old 09-07-2014, 07:41 PM   #8
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I've brewed a couple of heather beers, the heather isn't the preservative in the beer though - the meadowsweet/yarrow and bog wort are.

I'm fortunate in that I have a place within 15 minutes where I can pick my own bog wort and meadowsweet grows almost everywhere here.


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