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Honey-Basil Ale Recipe

Sunday, May 29, 2011

Here is the recipe for the Honey-Basil Ale offered last week at the Blind Bat Beer Dinner at Luce & Hawkins. I only brewed five gallons as a test batch, but it proved more than good enough to serve. I’ll increase the ratio of basil in future batches, and will also play with different types of basil as they become available through the season. The local honey I used (from High Meadow Farm in Huntington) happened to be an Autumn honey, as that is what was available at the time.

Honey-Basil Ale
(all grain, five-gallons)

3.0 lbs. English Pale Ale Malt
0.5 lb. Carmel Pils Malt
0.5 lb. Wheat Malt
1 lb. 40º L Crystal Malt
2 lbs. Light Munich Malt

Mash @ 152ºF for 60 minutes

Boil for 75 minutes, adding
3 lbs. Honey at 75 minutes
48 grams Fuggle at 75 minutes
24 grams Fuggle at last 15 minutes
21 grams fresh basil leaves (cut up) at last 15 minutes

Ferment at 68ºF with Nottingham (or other English Ale yeast)
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