Honey Ale Recipe D.I.Y.

Honey Ale Recipe D.I.Y.

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Are you looking for an awesome Honey Ale Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5 US Gallons

Ingredients:

Recipe

• 5.00 lbs. Pale Malt(2-row)
• 3.00 lbs. Honey
• 1.00 lbs. Crystal 10L
• 0.50 lbs. Cara-Pils Dextrine Malt
• 2.00 oz. Cascade Whole AA 5.75 IBU49
• 0.25 Oz Irish Moss Fining
• 1.00 Unit(s) BrewVint Yeast Fuel
• White Labs WLP051 California Ale V

Directions

Step 1

Heat up about 4 gallons of water for the mash up to 170F add the grains in a grain bag and let fall to 155F keep at that temp for 60 min.

Bring to a 170F for 15 minutes and then remove grains.

Bring to a boil for 60 min.

Step 2

• 2.00 oz. Cascade Whole AA 5.75 IBU49.1 60 min.

Right when it begins to boil add these hops.

Step 3

• 0.25 Oz Irish Moss Fining

Add at 15 min to the end of boil.

Step 4

• 1.00 Unit(s) BrewVint Yeast Fuel

10 min to the end of the boil.

Fermentation Through Bottling Honey Ale Recipe

Let cool and then transfer the wort into the primary fermenting vessel, then top off with cold water to 5 gallons.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.

Step 5

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

• White Labs WLP051 California Ale V

Prepare a yeast starter by stirring the yeast into 2 cups of water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Clean the berries then crack open and add to the carboy.

Fermentation

Fermentation will last for for 4 days at suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another 3 days.

The less exposure to oxygen the better it will taste so be careful when you rack.

Step 6

• 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Binyomin Terebelo

I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.