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Honey Basil Ale

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Honey Basil Ale

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Beer Style: Spice, Herb, or Vegetable Beer (21A)
Recipe Type: partial mash
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer


The basil I added may be a lot; it was about 1/3-1/2 of the "bunch" I bought at the grocery store. I talked to the brewmaster at the pub where I had the original Honey Basil and he said they used four "bunches" in 800 gallons. So we'll see.

Now it is fermenting, and is a pretty murky brown color. I didn't think that much 40L Crystal would make it this dark; much darker than I wanted. We'll see what happens when it is done---looks like I'll need to add the gelatin this time (I've had good luck with this in the past). I'll let you know what it tastes like.

And I hope the hops are light enough to let the basil and honey through. I think I have a pretty heavy hand with hops usually.


  • 2--1/2 pounds, barley malt
  • 1/2 pound, wheat malt
  • 1/2 pound, 40L Crystal malt
  • 2 pounds, honey
  • 1 pound, dried malt extract (pale)
  • 2--1/4 ounces, Mt. Hood hops (3.3%, bittering)
  • 1/2 ounce, Cascade hops (5.9%)
  • 1 ounce, Basil leaves
  • Whitbred dry yeast

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I did my partial mash, then boiled the wort with the honey and DME and the Mt Hood for 70 min. I then turned the heat off, added the Cascade and Basil, and covered and let sit for 30 min.