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Old 05-24-2007, 10:00 PM   #1
Mar 2007
East Bay, California
Posts: 21

Recipe Type: All Grain   
Yeast: White Labs Essex Ale   
Additional Yeast or Yeast Starter: White Labs Irish Red Ale   
Batch Size (Gallons): 5   
Original Gravity: 1.051   
Final Gravity: 1.0025   
IBU: 29   
Boiling Time (Minutes): 90   
Color: 22   
Primary Fermentation (# of Days & Temp): 10 @ 68 deg.   
Additional Fermentation: 14 days natural carbonation w/honey   
Secondary Fermentation (# of Days & Temp): 21 @ 68   

7 lb Pale 2 Row Malt
2 lb Victory Malt
1 lb CaraRed Malt
1/2 lb Chocolate Malt
1 1/2 lb Raw Blackberry Source Honey (60 minute boil)
.5oz Magnum Hops (pellets) (60 minute boil)
1oz Fuggle hops (pellets) (added last 1 minute)

White Labs WLP022 Essex Ale Yeast
White Labs WLP004 Irish Ale Yeast

Naturally carbonate using 1/2 cup of honey boiled in two cups of water for 10 minutes.
5 gal. Nehoc's Black Beard's Revenge Schwartzebier

1 gal. Apricot Melomel
1 gal. Cyser
1 gal. Clove and Cinammon Metheglin
1 gal. Ginger and Chai Metheglin

2.5 gal. Columbia IPA w/White Labs 010 Anniversary Yeast (generation two)

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Old 05-27-2007, 03:18 AM   #2
Jaybird's Avatar
Jul 2006
Posts: 7,895
Liked 1091 Times on 763 Posts

How did it turn out??? I like the idea of using the honey to carb. Did the honey shine or was it subdude?
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Old 06-16-2007, 09:28 PM   #3
Mar 2006
Salem, OR
Posts: 877
Liked 5 Times on 5 Posts

My guess is the honey did not shine. It was all boiled. When you boil honey you lose all the delicate honey flavor. If you bring it up to 150 F and just keep it there for 10 min AND KEEP IT COVERED you will retain ALOT more honey flavor. I have primed with honey after using 3 lbs of honey in a beer. None of the honey went above 150 F and it was dectable in the finish but still very subtle. If you are boiling it it's pretty much gone.
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