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Author Topic: Honey Basil Ale  (Read 1516 times)

Offline Brian_S

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Honey Basil Ale
« on: April 16, 2013, 06:23:01 PM »
Yeah....so basil in beer.  The basil goes from spicy to floral and compliments the hops real well.


Yeast: US-05
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.010
IBU: 18.7
Boiling Time (Minutes): 60
Color: 6.1
Primary Fermentation (# of Days & Temp): 14 Days at 17 degrees
Secondary Fermentation (# of Days & Temp): Racked to kegs and chilled


Ingredients:
8.75 lbs - 2 row (srm 2)
.35 lbs Crystal 60 (srm 60)
.5 lbs- Crystal 10 or CaraHell (srm 10)
.7 lbs Carapils (srm 2)
.5 lbs clover honey

Hop bill
.4 oz - Nothern Brewer (10.60%) @ 60

0.6 oz. scored or torn basil leaves (last 10 min)
0.6 oz. scored or torn basil leaves (at knockout)

Mash ~150F for 60
<No context>Dark and Dirty</No Context>

Offline brew

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Re: Honey Basil Ale
« Reply #1 on: April 17, 2013, 07:40:54 AM »
This sounds nice - sure would be cool to have a taste!
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Planned: Drink beer later, Primary: Drink beer soon, Secondary: Drink beer shortly, Kegged: Drinking beer now

Offline Kyle

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Re: Honey Basil Ale
« Reply #2 on: May 03, 2013, 03:08:50 PM »
I've been planning on brewing a basil pale ale for a while, glad to see I'm not the only one. I think it would add a nice dimension to challenger as a post-boil addition.
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Fermenting: --
Conditioning: --
On Tap: --

Offline Richard

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Re: Honey Basil Ale
« Reply #3 on: May 03, 2013, 03:26:52 PM »
I hope this works better for you than my braggot did for me... I'm not gonna be using the local "wildflower" honey any more for brewing. Tastes great for hot drinks/cooking, but it tastes like old lady perfume once it's fermented out.
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Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
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