Brew Day: 8/04/14
Bottle Day: 8/26/14

Original Gravity: 1.072
Final Gravity: 1.003
Estimated ABV: 9.06%


  • 5 lbs pure, raw and unprocessed honey
  • 3.15 lbs light malt extract syrup
  • 1 lb extra light dry malt extract
  • 1 gallon organic, unfiltered, pasteurized apple juice
  • 3 oz Mt. Hood hop pellets
  • Yeast

Brew Day — 8/04/14

1. Sanitize all equipment.


2. Combine 2 gallons of warm tap water with the entire contents of the honey jar. Mix until completely dissolved.

3. Add apple juice to honey mixture.

4. Begin boil of 2 gallons of water.

5. When the water is boiling, add all malt extract.





6. Add hops:

  • 0:60 – 1 oz Mt. Hood
  • 0:30 – 1 oz Mt. Hood
  • 0:05 –  1 oz Mt. Hood



7. After an hour of boiling cease the boil and cool wort. Transfer the wort to fermenting bucket, which is holding the honey apple mixture.

8. Pitch yeast.


Bottle Day — 8/26/14

1. Sanitize all equipment.

2. Transfer beer into bottling bucket.


3. Fill bottles and cap, fill growlers and cap, set in the closet to carbonate.


MMM, what to say about this delicious one?? Our apple ale was really tasty, our honey ale from earlier in the summer was delicious, why not combine it all? This was a really high gravity beer, which is probably explained by the great amount of malt that we put into two gallons in the boil as well as a high-sugar mixture of honey and apple juice. The flavor was evenly spread between all three pieces, which was really awesome. There was the tart and sweet apple cider flavor; the sweet, dry flavor of the honey; the malty, hoppy, beery characteristics of the beer. You could taste the high alcohol content in the aftertaste–almost the fire-breath sensation after taking a shot. A pint of Honey Apple Ale and you will feel a little loopy. Two pints and it’s a party!

Brew Day: 5/03/14
Bottle Day: 5/26/14

Original Gravity: 1.058
Final Gravity: 1.000
ABV: 7.7%


  1. 5 lbs pure, raw and unprocessed natural honey.
  2. 3 lbs plain extra light dry malt extract
  3. 1 packet (11.5g) Safale US-05 dry ale yeast
  4. 3 oz. Mt Hood Hop pellets
  5. 2.5 tsp.  yeast nutrient
  6. 1 tsp. Irish Moss (for clarity)
  7. 1 oz (5 candies) Cascade Hop Candies

Brew Day–5/3/14


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.

Bottle Day–5/26/14

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!


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