Honey Amber Beer Recipe

Category Lager
Recipe Type Partial Mash

Fermentables
 6.5 lbs Amber extract (2 cans if using cans)
2 cups honey
1 lbs crystal malt
5/8 cup honey (priming)
 
Hops
 1.5 oz Hallertauer hops (boil
0.5 oz Hallertauer hops (finishing)
 
Yeast Wyeast #1056 (American) 
Procedure Heat water to 160 degrees and steep malt for 30 minutes. Remove grains and heat to boiling. Add extract and honey and return to boil. Add boiling hops and boil for 45 minutes. Add finishing hops and boil for 15 minutes. Cool and pitch yeast (I used a starter). When active fermentation subsides rack to secondary. Leave in secondary for 4 weeks. When ready to bottle boil honey with pint of water for 10 minutes and prime 

Honey Basil Ale  

Category Spiced Beers
Recipe Type Partial Mash
 
 
Fermentables
 2.5 lbs barley malt
.5 lbs wheat malt
.5 lbs 40L Crystal malt
2 lbs honey
1 lbs dried malt extract (pale)
 
Hops
 2--1/4 oz Mt. Hood hops (3.3%
.5 oz Cascade hops (5.9%)
 
Other
 1 oz Basil leaves
 
Yeast Whitbred dry yeast 
Procedure 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.

Honey Bitter  

Category Bitter Ale
Recipe Type Extract
 
Fermentables
 4 lb Brewmaker Victorian Bitter kit (1.8 kg)
2.2 lbs clover honey (1.0 kg)
 
Yeast yeast as supplied in kit 
Procedure Half of supplied yeast nutrient in primary, other half goes in secondary. 15 min. boil. I have only used this particular bitter kit but if it isn't available to you then just try another brand and let me know what you think.

Honey Ginger Beer  

Category Spiced Beers
Recipe Type Extract
 
 
Fermentables
 1 can John Bull light unhopped malt extract
3 lbs honey
1 cup corn sugar (priming)
 
Hops
 1 oz Hallertauer hop plugs
 
Other
 3 oz diced ginger
 
Yeast Glenbrew yeast 
Procedure Started with 1--1/2 gallons cold filtered water in stockpot. Added malt extract and began heating. At steaming, added hops in straining bag. After 15 minutes, added diced ginger (actually, slices about as thick as a nickel---I wanted the surface area increase). Continued simmer for 15 minutes. Meanwhile, added 3 pounds honey to fermenter (using some known weights, a fulcrum and a bit of mechanics, then measuring the results, I figure this is about 40 ounces liquid measure). When simmer completed, removed ginger and hops bag, and poured hot wort into fermenter (7 gallon glass carboy). Added cold filtered water to make 5 gallons. Pitched yeast at about 80 deg F. Forgot to take initial SG reading.
 

Honey Ginger Beer

Category Spiced Beers
Recipe Type Extract
 
Fermentables
 4 lbs honey
3 lbs light malt extract
 
Hops
 1 oz Brewers Gold leaf hops
.5 oz Northern Brewer hops pellets
.5 oz Saaz hops pellets
 
Other
 6 oz grated ginger
 
Yeast yeast 
Procedure Use two brew kettles. In the first, add 4 gallons water, honey, and ginger. Maintain at 180 degrees for 45 minutes. While first pot is heating, add malt extract to 3 gallons water in the second pot. Bring to boil. Add 1 ounce of Brewers Gold to boil for 45 minutes. Add 1/2 ounce of Northern Brewer at 30 minutes. When second pot is removed from heat, add 1/2 ounce of Saaz hops and steep. Combine pots, cool, and pitch. I also brewed a second batch with the same procedure, except that I used 8 pounds of honey instead of 4, 1/2 ounce of Northern Brewer hops replaced the 1 ounce of Brewers Gold, and 1/2 ounce of Galena replaced the 1/2 ounce of Northern Brewer.