Mt. Hood Honey Ale
Brew Day: 5/03/14
Bottle Day: 5/26/14
Original Gravity: 1.058
Final Gravity: 1.000
- 5 lbs pure, raw and unprocessed natural honey.
- 3 lbs plain extra light dry malt extract
- 1 packet (11.5g) Safale US-05 dry ale yeast
- 3 oz. Mt Hood Hop pellets
- 2.5 tsp. yeast nutrient
- 1 tsp. Irish Moss (for clarity)
- 1 oz (5 candies) Cascade Hop Candies
1. Make a yeast starter. Stir 1 tsp of dry malt extract in with one cup of warm degree water. Cover with saran wrap and wait until minutes. Add one teaspoon of dry malt extract and make sure yeast is active after around 30 minutes.
2. Heat 1 gallon of water in pot and boil 2.5 gallons of water in the brew kettle.
3. Add hot water (~160 degrees) to primary fermenter. Start dissolving honey with the hot water to make must.
4. Start heating another 1 gallon of water in pot. Add to must after it has reached ~160 degrees. Add 2.5 tsp of yeast nutrient. Add another half gallon of hot water, bringing the total volume of must to around 3 gallons.
5. When the water in the brew kettle is boiling, add all dry malt extract.
6. Add Irish Moss (for clarity) to the wort with 15 minutes left in boil.
7. Add hops to the wort.
- 0:60 – 1 oz.
- 0:30 – 1 oz.
- 0:05 – 1 oz.
8. Combine wort and must in the primary fermenter.
9. Cool wort to ~70 degrees.
10. Pitch yeast from yeast starter.
1. Boil water for priming sugar. When water is boiling, add priming sugar and stir until dissolved. Remove from heat and cover.
2.Transfer beer from fermenter to bottling bucket.
3. Add dissolved priming sugar.
4. Transfer beer to bottles and growlers, then cap ’em up!
This beer turned out really well. It was such a good summer beer… really light and crisp, yet alcoholic and kind of dry. The honey flavor really shined through and the hops were the icing on the cake. Without a ton of sediment, this was the type of beer that you could drink 3 or 4 of on a Friday night in summer and just feel great!