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Old 08-14-2008, 07:22 PM   #1
Sep 2007
Posts: 2

Recipe Type: Extract   
Yeast: Wyeast 1098 British Ale East   
Batch Size (Gallons): 5   
Original Gravity: 1.055   
Final Gravity: 1.014   
IBU: 18.7 IBU   
Boiling Time (Minutes): 60   
Color: 12.2 SRM   
Primary Fermentation (# of Days & Temp): 10 days, 70 degrees   
Secondary Fermentation (# of Days & Temp): 20 days, 70 degrees   
Tasting Notes: --   

6.6 lb Liquid Malt Extract
1 lb British Muton’s Crystal Malt 60 L
.5 lb British Brown Malt 55-70 L
1 lb Buckwheat Honey
.25lb Mesquite Honey
1.5oz Goldings East Kent, 4.8 AA
.5 oz Goldings, East Kent, 4.8 AA
1 pkg British Ale Yeast (Wyest 1098)
1 tsp Irish Moss

This is the second beer made for the American Philological Association (THe first was an APA, http://tinyurl.com/6elp7d)

Steep grains in 4 Liters 150° F for 30 minutes. Remove grains and sparge with 4 Liters 170° F. Add Malt and Honey. Bring to boil. Boil 45 minutes 1.5 oz Goldings East Kent. Boil 15 minutes .5 oz Goldings East Kent, tsp Irish moss. Add to 3 gallons water, to bring total to 5 gallons. Pitch Yeast at 70-75°.

Comments would be appreciated!

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Old 08-14-2008, 07:33 PM   #2
devaspawn's Avatar
Feb 2008
Central VA
Posts: 937
Liked 3 Times on 3 Posts

If you want any of that honey flavor or aroma to come through, add it after you have cooled your wort to about 85 degrees F. Otherwise, when you boil it all the flavor and aroma will boil out. The honey will completely ferment out anyway but at least with the first method some of it flavor and aroma will show through.

Cry 'Havoc,' and let slip the dogs of war;
That this foul deed shall smell above the earth
With carrion men, groaning for burial.

Prim 1: Ogre's House Red Ale
Prim 2: Apfelwein

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