Recipe - Honey Basil Ale

2 One half pound Barley malt
One half pound Wheat malt
One half pound 40L Crystal malt
2 pound Honey
1 pound Dried malt extract (pale)
2 One fourth ounce Mt. Hood hops (3.3%,
Bittering)
One half ounce Cascade hops (5.9%)
1 ounce Basil leaves
Whitbred dry yeast

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. The basil I added may be a
lot; it was about 1/3One half of the "bunch" I bought at the grocery store. I
talked to the brewmaster at the pub where I had the original Honey Basil
and he said they used four "bunches" in 800 gallons. So we'll see. Now it
is fermenting, and is a pretty murky brown color. I didn't think that much
40L Crystal would make it this dark; much darker than I wanted. We'll
see what happens when it is donelooks like I'll need to add the gelatin
this time (I've had good luck with this in the past). I'll let you know
what it tastes like. And I hope the hops are light enough to let the basil
and honey through. I think I have a pretty heavy hand with hops usually.

Recipe By : Serving Size:

From: Big Flavors Of The Hot Sun By Chr

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip