Honey Basil Ale

[Brian_S]

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

[brew]

This sounds nice - sure would be cool to have a taste!

[Kyle]

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.

[Richard]

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.