livingwideopen
Member
Hi there, I've found an old recipe in a book from my father-in-law, and I'm just wondering what you guys thought of it. It's from "The Art Of Making Beer," By Raymond Hull. I tried searching to see if anybody has done anything like this, but failed to find anything close.
Honey Beer
5lb Honey
2 1/2 lb corn sugar
1 1/4 oz root ginger
1 1/4 oz Kent hops
5 Canadian or 6 US gallons of water
2 tsp acid blend
Pure ale yeast starter
1. Make the yeast starter three days in advance
2. Boil the ginger, hops, sugar and honey in 2 1/2 gallons of water for half an hour, stirring occasionally to ensure thorough mixing.
3. In the primary fermentor place the rest of the cold water, and stir in the acid blend. Then add the 2 1/2 gallons of hot mixture from the boiler
4. When the wort cools to 70F, add the yeast starter and cover with plastic sheet, tied down.
5. Ferment at 55F to 65F till SG is between 1.005 and 1.010; then transfer to secondary fermentor and apply fermentation lock.
6. When fermentation is finished and beer is perfectly clear, siphon it back into the primary fermentor, taking care not to disturb the sediment
7. Add 2 cups corn sugar (no more!) and stir to dissolve
8. Bottle in beer bottles, closed with crown caps
9. Age 2 1/2 months
Those are the instructions verbatim. The one thing that strikes me is the amount of priming sugar, which seems to be a lot. Any tips or hints or warnings not to do this are all greatly appreciated. Thanks!
Honey Beer
5lb Honey
2 1/2 lb corn sugar
1 1/4 oz root ginger
1 1/4 oz Kent hops
5 Canadian or 6 US gallons of water
2 tsp acid blend
Pure ale yeast starter
1. Make the yeast starter three days in advance
2. Boil the ginger, hops, sugar and honey in 2 1/2 gallons of water for half an hour, stirring occasionally to ensure thorough mixing.
3. In the primary fermentor place the rest of the cold water, and stir in the acid blend. Then add the 2 1/2 gallons of hot mixture from the boiler
4. When the wort cools to 70F, add the yeast starter and cover with plastic sheet, tied down.
5. Ferment at 55F to 65F till SG is between 1.005 and 1.010; then transfer to secondary fermentor and apply fermentation lock.
6. When fermentation is finished and beer is perfectly clear, siphon it back into the primary fermentor, taking care not to disturb the sediment
7. Add 2 cups corn sugar (no more!) and stir to dissolve
8. Bottle in beer bottles, closed with crown caps
9. Age 2 1/2 months
Those are the instructions verbatim. The one thing that strikes me is the amount of priming sugar, which seems to be a lot. Any tips or hints or warnings not to do this are all greatly appreciated. Thanks!
