Saxon Honey Ale Recipe

[quixoticgeek]

As I'm new here I though I'd share this with you because I wanted to give something back for all the info I've had from this forum.

It's a recipe I got from a book when I first started brewing years ago (still got it in fact) I made it a few times in its original form then did it my own way. To be honest from memory the original came out better.
Original.
For 1gallon. (just multiply up for bigger quantities)
Pure Malt extract syrup - 8oz (or 6oz Spray Malt) I just get a jau of malt extract from Holland and Barret)
Pure Honey - 1Lb jar. Also form H&B
Cracked Crystal Malt Grains - 1oz

I have always started my kit brews off with a starter bottle:-
1tsp strong brewed tea
3 tsp of lemon juice
all in a sterile pint glass nearly ful of cooled pre boiled water.

This is a really nice brew and if you can get local sourced honey it'll give great satisfaction on an autumn evening.

Do you have any thoughts on how this could be adapted to work with allgrain brewing?

The cracked crystal malt, did you get that from H&B too, or is that something to get from the LHBS?

J

[danbrew]

Do you have any thoughts on how this could be adapted to work with allgrain brewing?

The cracked crystal malt, did you get that from H&B too, or is that something to get from the LHBS?

J

For all grain you could sub the malt extract for about 12oz to 1lb of pale crushed malt and mini mash on the hob for half an hour with the crystal - which you buy from LHBS...

[Hawkmoon1704]

Havent been on for such a looong time. Was looking over old posts and when i came her i wondered if anyone had managed to buy the book mentioned earlier?
Reason is that Ive been brewing the Victorian Old Ale recipe with Challenger hops I bought from someone here on the forum. It reminds me of Bombardier lovely brew. Now Im gonna try it with other hops like Fuggles or Goldings or a mix.
Love to hear if anyone else has brewed from that book and how it turned out.
Cheers.

[quixoticgeek]

I got the book for a penny off Amazon (plus much postage) and have made all of the hopless beers, to a lesser or greater level of success. They are all drinkable, but most of them are more of a sour beer style like you might expect from Belgium. Interesting experiments tho.

J

[Hawkmoon1704]

Cool. This book got me into brewing. Nice to hear the other recipes work haha.
Do you have any book reccomendations yourself?
Ta.

[danbrew]

Are all the recipes 'do-able' in small volumes? I got distracted and forgot about this book!

[quixoticgeek]

Are all the recipes 'do-able' in small volumes? I got distracted and forgot about this book!

The ones I have made I did in 1 gallon batches.

J

[Brigantii]

Hi I noticed that you mentioned Traditional Beer and Cider Making Ian Ball, If anyone is interested in getting a copy, I am, try Abebooks.com, second hand books, copies from .65p postage and packing differs. One word of caution AVOID the Awesomebooks sellers, BAD NEWS all round

[far9410]

Forest brown, thats a blast from the past!

[Brigantii]

Hi what does this do exactly? "I have always started my kit brews off with a starter bottle:-
1tsp strong brewed tea
3 tsp of lemon juice
all in a sterile pint glass nearly ful of cooled pre boiled water"

[danbrew]

Good question... My book arrived last night and I was a bit confused by the additions of tea and lemons...

In the absence of hops in some recipes I see why lemon juice might add some acidity/ bitterness to counter residual sweetness (from the use of crystal in nearly every recipe). The tea though? Will add the smallest amount of tannins which will not necessarily be desirable but will (if i understand correctly), give the yeast a helping hand in the starter...

1oz of hops seems high too but bear in mind he's only boiling for half an hour...

Personally, I'll probably be omitting the tea and lemons and whacking yeast straight in. Unless as, mentioned, the lemons appear to be there for a reason...

I see quixoticgeek has already mentioned some recipes are a bit sour...