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Belgian Honey
Belgian Specialty Ale • Extract • 19 L
Turned out absolutely Amazing. Increadibly smooth, very noticeable honey taste, a very slight sweetness to it. I did not calculate the Alcohol % but it is probably quite close to what the recipe calculated, by taste you would not guess that it was even 5% until you realize how buzzed you are after 1 beer. Aged 4 months in secondary, 3 in bottle. Brewing 2nd batch of it asap. Brew it it is unbelievable Brewing second batch
July 13, 2011 pm 01:59pm
0.0/5.0 0 ratings
Ingredients (Extract, 19 L)
- .5 kg
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .15 kg
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .15 kg
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .25 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 4.4 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .7 kg
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 40 g
Saaz - 5.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 20 g
Perle - 8.2 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 20 g
Saaz - 5.0 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2 ea
Orange zest - 2 Oranges worth of Zest (omitted from calculations)
Orange zest
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Notes
Aged in Secondary for 4 months To prime; 90g table sugar, 20 table sugar, 40 brown sugar. Carbonated perfectly. Honey added during cooling, around 80 degrees Celcius
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.088 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.018 | 0.995 - 1.035 | |
| Color: | 12.2 SRM | 1 - 50 | |
| Alcohol: | 9.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 59.3 IBU | 0 - 100 | |
Discussion
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