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hmm. wonder if I should have let the brew shop man talk me into using a champagne yeast? My "honey beer" will likely be rather different to doushkasmum's. Champagne yeast, high bitterness hops and darker honey. We will see. However this comes out, I'm pretty convinced that what I was looking for when setting up my last ale- was a citrusy, high bitterness hop- rather than the bittering agent I used, advised by that (different from today thankfully) brew shop guy. I know roughly what the next ale attempt will be then.
So, cooling in the fermenter is the result of:
-boil 40g Galaxy* hop pellets in 6L water for 20 min(after letting it sit in the warming water for how ever long that took to boil). This is shorter than Asbjorn's recipe but I didn't want to overdo the bitterness. I used a hop bag of fine muslin so just lifted that out. Asbjorn used 83g hops but of only 5.6% alpha acid. My hops are 13.4%. Hmm, thinking about it, a larger quantity of low bitterness hops might be very nice, more aromatic?
-add 2kg "mountain" honey- fairly dark, from Vic markets. I went for dark honey because I prefer it for eating and for honey-lemon drinks when ill. I heard at festival though that dark honey takes longer to ferment? Again, we will see.
-boil 5min, skim scum
-put 6L cold water and juice 4 lemons in fermenter
-add hot honey/hops mixture
-make up to 20L with more cold water
I'll pitch the yeast (Lanvin EC1118) when the wort drops below 40C.-done
starting gravity 1.035. It tastes pleasant- too sweet (ferment will fix that), noticably lemony and quite bitter)
*Australian dual purpose high alpha hop with a citrus and passionfruit aroma.
So, cooling in the fermenter is the result of:
-boil 40g Galaxy* hop pellets in 6L water for 20 min(after letting it sit in the warming water for how ever long that took to boil). This is shorter than Asbjorn's recipe but I didn't want to overdo the bitterness. I used a hop bag of fine muslin so just lifted that out. Asbjorn used 83g hops but of only 5.6% alpha acid. My hops are 13.4%. Hmm, thinking about it, a larger quantity of low bitterness hops might be very nice, more aromatic?
-add 2kg "mountain" honey- fairly dark, from Vic markets. I went for dark honey because I prefer it for eating and for honey-lemon drinks when ill. I heard at festival though that dark honey takes longer to ferment? Again, we will see.
-boil 5min, skim scum
-put 6L cold water and juice 4 lemons in fermenter
-add hot honey/hops mixture
-make up to 20L with more cold water
I'll pitch the yeast (Lanvin EC1118) when the wort drops below 40C.-done
starting gravity 1.035. It tastes pleasant- too sweet (ferment will fix that), noticably lemony and quite bitter)
*Australian dual purpose high alpha hop with a citrus and passionfruit aroma.