A QUESTION FOR THE GURU'S

[GABBA]

I've just opened a carton of red eyed honey ale

 

 

RED EYED HONEY ALE (Ferment at 20-28C)

 

 

 

A beautiful red honey ale with a fine head and full hop flavour. A strong ale of about 6%.

 

 

 

1.5Kg Morgans Master Malts \u2013 \u201cCaramalt\u201d

 

1.0Kg Dextrose

 

1.0Kg Light Honey

 

2 x 12g Morgans Hallertau Finishing Hops

 

1 satchel Morgans Ale yeast

 

I used us-o5

Add half the Unhopped extract to 4 litres of hot water. Add remaining extracts etc, make up to 23 litres with cold water to achieve 24\xb0C. Soak the Morgans Hops in 2 cups of boiling water for 10 minutes then empty everything into the wort. Add the yeast. Ferment and bottle as normal.

thoe only variation from it was I used 1.5 kg honey this time.

its 7 months old and very smooth but with keeping the 1.5 of honey can you suggest a hops addition other than upping the hallertuea to just tame the honey taste just a tad

its about 6.4 now

 

thanks in advance

ken

[Hairy]

The gurus aren't logged in at the moment so i will try to help.

 

Are you missing a kit from the recipe? It seems a bit light and you have no bittering.

 

As for the hops, you could try something with a more powerful flavour than Hallertau. Cascade perhaps. Even Saaz has a nice spicey flavour/aroma which might help with the honey but still be fairly subtle. I have never brewed with honey so perhaps someone else coud help out.

[GABBA]

The gurus aren't logged in at the moment so i will try to help.

 

Are you missing a kit from the recipe? It seems a bit light and you have no bittering.

 

As for the hops, you could try something with a more powerful flavour than Hallertau. Cascade perhaps. Even Saaz has a nice spicey flavour/aroma which might help with the honey but still be fairly subtle. I have never brewed with honey so perhaps someone else coud help out.

thanks hairy

it's pretty moreiss but needs a little tweek I reckon

I have nelson sav. cennteial sazz calypso and hallertuea but will get any one if needed

 

[TimZ1525228685]

I think Nelson, Calypso and Centennial will give too strong a citrus/passionfruit aroma and flavour. To keep in style with the Hallertau & malts used, I would agree that Saaz is best.