The honey wheat was brewed in much the same way that the pale ale was brewed, but with one notable exception: propane burner. The ingredients were from Midwest Homebrewing Supplies. It was another extract-based recipe, but it also included specialty grains. Purified water was also used in this batch. Although it produced a bit of H2S during primary fermentation, the "rotten eggs" smell dissipated and left no trace in the final product. Minor equipment upgrades like bottle-filling attachment, floating thermometer, and a steel wash basin (for wort chilling) made this batch a bit easier and less stressful than the first brew I had done.
- 6 lbs. Wheat Malt Extract Syrup
- 2 lbs. Minnesota Clover Honey
- 8 oz. Cara-pils
- 2 oz. Saaz Pellet Hops (3.2% AA)
- 5 oz. Corn Sugar
- 1 tsp. Irish Moss
- 1 pk. Lallemand Nottingham Ale Yeast (11 grams)
First Tasted: 11/17/2007
Thoughts & Notes
- Full volume boil should only be done after steeping grains. Too much water can put the pH in an undesirable range for key reactions to occur.
- I love propane. I hope I never have to brew on a stovetop again.
- Did not taste much like it was supposed to, and I didn't much care for the flavor; people seemed to enjoy it, though.