Beer for you.
Popped open one of this year’s batch of Honey-Wheat. Day-um.
Ok, I did calculate the ABV at 8.5%, and believe me, it definitely packs a punch.
What I didn’t expect was for it to be this smooth after only a month in the bottles. And the flavor is quite nice. Unlike most mass-market “Honey” beers, this one actually has the flavor of the honey. This is the second batch I’ve made. First time I used alfalfa honey, this time wildflower. Wildflower honey has a much stronger flavor, and is much more pungent. I like it, but if you don’t then don’t use it. Clover is a much mellower honey, and would probably yield a nice drink as well.
And so, for your enjoyment, the recipe.
Corbino’s Hoppy Honey Wheat.
NOTE - This is a VERY potent beer.
Stuff:
- 3 gallons water, 10 pounds ice
- 3.3 pound can Munton’s Wheat Syrup (65% wheat, 35% barley)
- 5 pounds honey (different honeys will impart different flavors, pick one you like)
- 1 pound Munton’s light spraymalt powder
- 2 oz UK Fuggle Hops (4.5-5.0% alpha)(leaf preferred overall, a must for aroma)
- 1 tsp. Irish Moss (clarifier)
- 1 packet Munton’s Dry Ale yeast
- 5 oz. corn sugar (for bottling)
Process:
- Warm honey and malt syrup in hot (not boiling) water for easier pouring later
- Put 2 gallons water in 16 qt brewing kettle, bring to boil
- Remove from heat, add malt syrup and malt powder. Stir to dissolve.
- Bring back to boil. Watch for foaming.
- Once boiling, add 1/2 oz hops. Boil 15 minutes.
- Add 1/2 oz hops, boil 15 minutes.
- Add 1/2 oz hops, boil 10 minutes.
- Add honey, stir to mix. Do not let mixture come back to a boil (a simmer is ok)
- Allow to heat for 5 minutes
- Remove heat, add remaining 1/2 oz hops. Cover, steep 5 minutes.
- While steeping, put 5-7 pounds of ice in fermenting bucket. This will chill the wort rapidly.
- Filter the hot wort while pouring it over the ice
- Add cold water to make 5 gallons.
- If temperature is 80 degrees F. or lower, pitch yeast.
- Cover, seal with fermenting lock.
Primary fermentation 7-10 days, or until there is about one minute between bubbles in the fermenting lock.
Boil finishing sugar in about 1 cup of water. Put it in your bottling tank, and siphon your beer onto it.
Bottle finish at least one month. (I said it was good, I didn’t say it was quick.)
Original Gravity: ~1.074
Final Gravity: ~1.013
Estimated alcohol content (ABV): 8.45%
Yields about 2 cases of 12 ounce bottles.