EndlessWinter77
Well-Known Member
- 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
- Boiling Time (Minutes)
- 60
- IBU
- 19
- Color
- 6 SRM
- Primary Fermentation (# of Days & Temp)
- 68 F until fermentation stops
- Secondary Fermentation (# of Days & Temp)
- 68 F for 1 week
- Additional Fermentation
- Age two weeks
- 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.
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.