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Sweet Dreams (henbane beer)

Sweet Dreams (henbane beer)

Spice, Herb, or Vegetable Beer • Extract • 5.25 gal


Vaguely based on the historical pilsenkraut recipe which used henbane instead of hops, but with a bit of a twist.

April 8, 2008  12:11am

0.0/5.0 0 ratings

Ingredients (Extract5.25 gal)

  • 0.5 lbs Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 0.5 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 5 lbs Dry Amber Extract

    Dry Amber Extract

    Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.

  • 3 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • Wyeast 1332 Northwest Ale™

    Wyeast 1332 Northwest Ale™

    One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity.


1/4-1/2oz anise seed, 20 min before end of boil 2.5-3oz dried henbane leaves, 15 min before end of boil 3.5-4oz dried damiana leaves, 10 minutes before end of boil

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.067 1.026 - 1.120
Terminal Gravity: 1.020 0.995 - 1.035
Color: 12.2 SRM 1 - 50
Alcohol: 6.2% ABV 2.5% - 14.5%
Bitterness: 0.0 IBU 0 - 100


Ryan C

smellin' strong

2008-04-08 12:14am

4/6/07 - Brewed, left to cool overnight in primary fermenter 4/7/07 - Pitched yeast in the morning. Airlock now consistently bubbling. The wort had a VERY strong herbal smell. I'll see how the aroma is after fermentation completes. I'm currently debating whether or not to let this sit in a secondary fermenter for a week or two to let it clear, or just transfer to a bottling bucket and bottle after fermentation is complete. I was worried about losing some of the intrinsic properties of the herbs if let to settle in a secondary, however it might improve the drinkability of the beer.

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