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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 am 12:11am
0.0/5.0 0 ratings
Ingredients (Extract, 5.25 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.
Notes
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 | |
Discussion
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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