Hunig Ealu
Hunig Ealu Honey Ale
Makes: 5 gals.
Started: 1/17/95 Racked: Bottled: 2/3/95
Ingredients
Malt: 5 pounds light dry malt extract.
1 pound corn sugar
2 pounds Hauke clover honey
3/4 cup priming corn sugar.
Boiling Hops: Willamette Hops pellets, 3/4 ounce.
Finishing Hops: Willamette Hops pellets, 1/4 ounce
Yeast: 1 pkg. Wyeast #1338 European Ale yeast
Adjuncts: 1/8 tsp. ground cinnamon
Procedure
Broke internal seal on the WYEAST package.
After yeast packet swelled, made a starter of 5 Tbs. light dry malt extract in 2
cups water, boiled for about 5 minutes, covered, cooled for about 20 minutes by
putting saucepan in pan of cool water, until it reached about 78 degrees F. Put starter wort in sanitized 750ml bottle, added yeast.
Sanitized equipment. Added 5 pounds light dry malt extract, 1 pound corn sugar,
and 2 pounds clover honey to 1.5 gallons water, brought to boil. When boiling
commenced, added 3/4 ounces hop pellets and 1/8 tsp (roughly) cinnamon. Boiled
over at first, but I caught it and almost nothing came over the edge. At 20 min
utes added another 1/2 gallon water to bring hot wort to 2 gallons. At 40 minut
es added 1/4 ounce hop pellets, removed from heat at 41 minutes.
Rinsed bleach solution off equipment for 5 minutes.
Placed cookpot in "wort chiller:" a large ziploc bag with a corner snipped off
over the kitchen faucet and zipped. Sink plug partially covering drain. Placed
cookpot in sink and turned water on cold. Let chill for 15 minutes, then put c
ookpot in the snow outside for another few minutes.
Added 3 gallons cold water to the fermenter. Sparged the hot wort into the ferm
enter using the mesh strainer and our small saucepan as a ladle (both sanitized
in bleach solution). Strainer did a good job of getting out the hops residue.
Temp read 78 degrees F. Took sample for gravity reading, pitched yeast, stirred
slightly, covered, and put lock in place.
Transported fermenter to the basement.
When fermentation finished, primed with 3/4 cups corn sugar boiled in 2 cups wat
er and bottled with red "Don't Worry" caps. Bottles were soaked over an hour in
a tub o' bleach solution, and other equipment was soaked in bleach in the dishp
an. Bottles were emptied of bleach solution, then placed in the dishwasher and
run on the long cycle and heat dry with no soap. Bottlecaps were boiled for abo
ut ten minutes.
Still trying to figure out how to start the siphon with the racking tube. Maybe
I'll figure it out next time. This time, some bubbles came up through the beer
, possibly aerating it, and there were bubbles in the siphon during priming, cau
sing the beer to "fall" through the siphon for a few inches. I filled the bottl
es closer to the top than with the first batch of beer, maybe a half inch to an
inch.
Brewing Record
1/14/95 Broke seal on WYEAST package in the evening. House temperature will var
y over the next couple days between 62 and 72 degrees F.
1/16/95 Began making starter wort for yeast at 4:50am; yeast package looks ready
to burst. Finished making starter at 5:40am.
1/17/95 When I came home at 2:10pm, yeast was showing some activity. Began maki
ng the beer at 3:00pm, took about a half hour to cool wort in sink, pitched yeas
t around 5:30pm.
1/18/95 No bubbles at 2:00pm, bubbling every 6 to 12 seconds by 6:30pm.
1/22/95 Still bubbling at about 2/min at 3:30am.
1/24/95 Bubbling at 1 per 40sec at 10:30am.
1/28/95 Bubbling once every 2 minutes at 7:00am, once every minute at 9:00am aft
er heat was turned up.
1/31/95 Bubbling about once every one and a half to two and a half minutes at 4:
00pm.
2/1/95 Bubbling once every 2 2/3 minutes. Took hydrometer reading at 6:30pm, h
alfway between 1.010 and 1.011.
2/2/95 Hydrometer still at about 1.0105. No bubbling activity.
2/3/95 Bottled this evening.
Originally tasted rather like raw alcohol, a bit of a whiskey flavor. At about a
year of age it was mellowed out quite a bit and tasted pretty good, finally.
In 1997 it had regained some honey nose and was decent.
Statistics
Original Specific Gravity: 1.07
Finishing Specific Gravity: 1.0105
Estimated Alcohol Content: 6.25%
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