Saxon Honey Ale Recipe

[Hawkmoon1704]

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.

Now as I said I have changed this over the years mainly by adding more malt extract in place of the crystal malt because my LHBS closed and I couldnt get grains anymore. But I also made what I call the cherry monster by substituting the honey for cherries. Easy peasy but I spose any fruit would do the same. I've used Elderberries and a mix of bramble and elderberries. Only ever done this as 1gallon tho.

Thanks for reading and for any thoughts on this.

[DrWorm]

This sounds great. What sort of timescale do you follow for brew-ferment-mature-drink?

[Hawkmoon1704]

About 7-10 days in the demijon usually brews out quite quick in the airing cupboard though. Then I bottle it, best after about 6 weeks if you can wait that long but I bet it stays good in the bottle for much longer. Longest I've had a bottle is 3months! Original recipe says its 7% abv

Cheers

[DrWorm]

I'll be giving this a go, thanks. One more question, when and how do you add the crystal malt? As it happens I have some left over from my last brew.

[Hawkmoon1704]

Dr Worm, boil up 5 pints of water in a pan and add malt extract, when disolved add crystal malt grains, simmer for 15mins then add honey and stir until disolved then simmer for 10 mins more. Allow to cool obviously before straining and putting into demijon make up to 7 pints with cold water and add yeast starter pint.
Putting it next to the wife's nickers in the airing cupboard will add character to your brew :0)

[Hawkmoon1704]

Just as an add on, I've also got old recipes for :-
Woodruff Ale - With woodruff leaves, or replace these wath any of dandelion heads or coltsfoot heads elderflower florets or sweet gale leaves
Sack - Nettle Ale - Ginger Ale - Elizabethan Heb Ale - Apple Ale - Victorian Old Ale (think this is an IPA) - Porter
Forest Brown Ale - John's College Old Ale - Shire Light Ale - Munich Lager - Scandinavian Lager
Barley wine and Stout

They all follow the basic malt extract and crystal malt grains like the honey ale recipe. Then with hops and other ingredients. Ive done a few of them and they are good.
I'd be glad to post up the recipe's if anyone's interested.

[DrWorm]

The drirections are much appreciated. I would be interested in any of the older sounding brews that you mentioned...John's College Old Ale, Nettle, Elizabethan, etc.

[Hawkmoon1704]

ok I'll put em up.

[dave-o]

This sounds a lot like another olde-English style i have just experimented with - "Braggot". Half beer, half mead.

Mine's in secondary now, and is tasting a lot richer than i had expected (considering it ended up at 1.013).

What kind of OG/FG were you getting with yours? And how long did you let it mature for?

[Hawkmoon1704]

Hiya Dave, although I'm not really a novice brewer I've never followed the technical side of things and used mainly kits... don't own a hydrometer for instance. I've drank this brew as soon as it has cleared and the longest I've let it mature is bout 3 months :0~ the brew does have a honey aroma/flavour but for me it don't have enough body (light golden colour)I do prefer it more malty.
Sorry I can't give you more info but your Braggot sounds nice.
I said Ive played around with the recipe cos I couldnt get the grains so I basically had 1lb of malt extract and 1lb of honey for a 1gallon brew. I liked it but I'm sure it could have been vastly improved. I would play with the sugar by putting in 1lb or more up to 2lb but found that I couldnt get fizz in the bottle but a sweet brew was gained. less sweet gave fizz.

[keithshead]

Dr Worm, boil up 5 pints of water in a pan and add malt extract, when disolved add crystal malt grains, simmer for 15mins then add honey and stir until disolved then simmer for 10 mins more. Allow to cool obviously before straining and putting into demijon make up to 7 pints with cold water and add yeast starter pint.
Putting it next to the wife's nickers in the airing cupboard will add character to your brew :0)

Was thinking about making a braggot last night. Do you use mead yeast or ale yeast? What did you use?

[dave-o]

I used S33 for my Braggot. It fermented well enough (1.070 to 1013) but honestly i didn't think that much of the style. Rocket fuel as far as alcohol is concerned but a bit insipid and bland tasting.

[tazuk]

this recipy is in
traditional beer and cider making by ian ball page 69

i have got a 36 pints on the go now + old english cider 4.5ltr to try + rouge cider 9ltrs to try + rice and rain all on the go lol
i am making victorian old ale next

[danbrew]

It's a recipe I got from a book when I first started brewing years ago (still got it in fact)...

Just out of interest, what's the book called and who wrote it...? Honey Ale looks interesting...

[tazuk]

look at my post above yours i got mine of ebay verry mutch at all
do a search on e bay for ian ball you will find the book there

It's a recipe I got from a book when I first started brewing years ago (still got it in fact)...

Just out of interest, what's the book called and who wrote it...? Honey Ale looks interesting...