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Basil Stinger
Specialty Beer • All Grain • 5.25 gal
The IBU's calculate low but the basil will add some bitterness to the beer. I'd recommend running with the standard recipe on the first try. You can always adjust on the next batch. Hard to explain what the basil adds but it almost has the characteristics of Belgian yeast with some additional aromas and flavors. Hard to explain but I love this beer.
April 10, 2012 am 06:40am
4.0/5.0 1 rating
Ingredients (All Grain, 5.25 gal)
- 5.5 lbs
Standard 2-Row; Rahr
Standard 2-Row; Rahr
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 4 lbs
Wheat Malt; Durst
Wheat Malt; Durst
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .45 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .75 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .3 oz
Cascade - 5.5 AA% pellets; boiled 20 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
dough in to hold at 150 for 60 minutes using a 1.3 qt water to 1 lb grain ratio- Raise to 168 for 10 min collect first runnings rinse with 170 degree water to collet enough boil volume to end up with 5.25 gal of wort post boil used 1.5L yeast starter Honey was local NC wildflower Irish moss or whirlfloc at 15 min add the honey(lower heat and stir well for at least one min to ensure the honey does not scorch) and 1 oz course chopped fresh basil at 10 min- I've also used the basil cubes from Trader Joes if fresh isn't available with good results(if using the cubes use 3 to substitute an oz of fresh chopped) 5 min 1oz basil or 3 cubes flame out 1 oz basil or 3 cubes Cool wort to 66 and pitch yeast- I typically hold at 66-68 for 5-7 days
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 5.4 SRM | 1 - 50 | |
| Alcohol: | 6.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 22.4 IBU | 0 - 100 | |
Discussion
Just brew it
2012-04-10 4:29pm
You can also substitute 3# wheat dme and 1.2# light dme in place of the grains if you are not able to do a full mash.
Amount of Basil
2015-07-07 10:28am
So is it a total of three oz of basil?
Amount of Basil
2015-07-09 7:46am
Antares- That's 2 oz of fresh basil- 1 at each addition or 3 basil cubes at each addition. Give it a shot!
Post a Comment
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