Cool crisp honey specialty beer, based on the Defalco Honey-Raspberry Ale and the Super Sesh Bros recipe.

Overview

Mash TimeBoil TimeFerment TimeBottle TimeFerment Temperature
30 minutes60 minutes2 Weeks2 weeks19C to 21C
ABVOriginal Gravity (SG)Final Corrected Gravity (SG)Recipe Cost
~9.2%~1.076~1.00180 CAD

Glass of Rassbrau Honey Ale

Tools

  • Aluminium Pot (~20L)
  • Nylon Mesh Bag
  • Stir Stick
  • Airlock
  • Carboy/Fermenter/Fermentation Bucket
  • Syphon/Auto-syphon
  • Thermometer
  • Large Funnel
  • Large pale (~27L)
  • Kettle (~1.7L)
  • Sanitiser (No rinse: Starsan)
  • Cleaner PBW
  • Keg/~46 500ml bottles

Ingredients

  • 1.5kg Light Dried Malt Extract (26CAD for 2kg)
  • 1.5kg Honey (16CAD for 2kg)
  • 250g Crystal Malt (3CAD for 500g)
  • 1.25oz Saaz Hops (6CAD for 2oz)
  • 1 package Dried Yeast, Safale US 05 (6CAD for 11.5g packet)
  • Desired priming sugar (6CAD for 1kg of Corn Sugar)
  • 1 tsp Irish Moss (2CAD for 30g)
  • 24L Distilled/Spring Water (15CAD for 30L distilled)

Bottling Sugar Table

23L @ 20C @ 2.0CO2

  • Table Sugar: 104.7 g
  • Corn Sugar: 115.1 g
  • DME - All Varieties: 154.0 g
  • Belgian Candy Syrup: 166.3 g
  • Belgian Candy Sugar: 139.7 g
  • Black Treacle: 120.4 g
  • Brown Sugar: 117.7 g
  • Corn Syrup: 151.8 g
  • Demarara: 104.7 g
  • DME - Laaglander: 209.5 g
  • Honey: 141.5 g
  • Invert Sugar Syrup: 115.1 g
  • Maple Syrup: 136.0 g
  • Molasses: 147.5 g
  • Rice Solids: 132.6 g
  • Sorghum Syrup: 151.8 g
  • Turbinado: 104.7 g

Instructions

Prep

  • Sanitize equipment: Nylon bag, airlock, carboy/fermenter, funnel, pale, yeast pack, scissors. Use the distilled water to rinse if needed
  • Add as much water to pot as possible leaving room for the other ingredients. Any of the 24L that is unable to be added will be added to the fermenter afterwards
  • Add 1L of water to kettle.

Mash

  • Bring pot of water up to 66-68 Celsius.
  • Crush crystal malt if not done at store.
  • Add Crystal Malt to Nylon bag and place in wort.
  • Hold temperature at 66-68 Celsius for 30 minutes.

Boil

  • Bring pot to a boil. Make sure to constantly stir and prevent the sugars from burning to the pot
  • Bring other 1 L of water to a boil.
  • Start 60 minute timer.
  • Remove the Nylon malt bag and use the boiled 1 L of water to rinse the bag into the pot. Let it drip into pot while boiling.
  • Stir in Malt Extract and Honey (continue to stir).
  • Clean out nylon bag in preperation for hops addition.
  • After 15 minutes add 1 oz of the Saaz Hops using the nylon bag.
  • After 45 minutes add 1 tsp of Irish Moss and 0.25 oz of Saaz Hops to nylon bag.
  • After 60 minute boil remove from heat.
  • Remove nylon bag.
  • Remove sample and let cool for og reading.

Fermentation

The wort needs to reach room temperature without introducing bacteria, before the yeast can be added

  • Cool wort down to 18-21 Celsius using a chiller or ice bath.
  • Add chilled wort to sanitised fermenter.
  • Top up fermenter with distilled water to target volume.
  • Add yeast to fermenter. Make sure to sanitise packet and scissors before hand
  • Shake fermenter to oxiginate wort.
  • Place airlock on fermenter with sanitised solution in it.
  • Place fermenter in a dark area at around 18-21 Celsius for 2 weeks.

Bottling/Kegging

  • Sanitize a large pale, a nylon bag, and your bottling/kegging equipment.
  • Mix 500 mL of boiled water and proper amount of desired priming sugar in the pale.
  • Let the sugar water cool.
  • Place the the Nylon bag over the pale as a filter.
  • Syphon out the fermented beer into the sugar water through the nylon bag without adding too much air to the mix.
  • Syphon the mixture into your bottles and cap them.
  • Let the bottles sit in a dark space for 1.5-2 weeks.

Drinking

  • Place in fridge for 24 hours before drinking.
  • Enjoy a month of work.