Hornet Ale

Extract Recipe

Submitted By: mloftis (Shared)
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Brewer: Mike Loftis
Batch Size: 5.00 galStyle: Classic American Pilsner ( 2C)
Boil Size: 6.12 galStyle Guide: BJCP 2008
Color: 3.3 SRMEquipment: Pot ( 6.5 Gal ) - Extract FB
Bitterness: 20.1 IBUsBoil Time: 60 min
Est OG: 1.060 (14.8° P)
Est FG: 1.006 SG (1.5° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Carapils (Briess) (1.5 SRM) Grain 1
6 lbs LME Pilsen Light (Briess) (2.3 SRM) Extract 2
1.00 oz Tettnang [6.3%] - Boil 60 min Hops 3
3 lbs Honey [Boil for 20 min] (1.0 SRM) Sugar 4
1.00 oz Vanguard [4.8%] - Steep 7 min Hops 5
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 6

Taste Notes

Very clean with almost no aftertaste. Slight alcohol taste due to the low hop, high gravity. Substitute more honey to get a bit better flavor, or, reduce overall sugars (by subtracting LME and possibly adding more honey).

Notes

Renamed from Honey Bee Ale III to Hornet Ale - Originally "designed" for a ~3-4% ABV - 1.060 starting gravity was selected based on beersmith's calculations...which the yeast was wrong (5% viability instead of 96%) so we hit 7.something% Steep grains 30 minutes @ 155F Boiled over slightly 2x during the boil on this brew session. Fermenting @ 68F beer temp - primary measured on side via taped+insulated probe, secondary will be thermowell. Primary appears to have taken off almost exactly 9 hrs (temp logs on brewpi as Honey Bee Ale III)

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