Yes. This may be our favorite recipe. Yes. We’ve brewed it three times now. But this time, we won’t be drinking it solely ourselves. Instead, we selected this recipe for an upcoming homebrewers brewfest that we will be participating in (as soon as I have details, I will post).
19 March 2011
Bee Sting Ale
5 gallons, 60 minute boil
5.0 lbs Pilsen Light Liquid Malt Extract (60 min)
2.0 lbs Orange Blossom Honey (15 min)
0.5 lbs Crystal Malt 15L
1.0 oz Chinook Hops [ 11.8% AA] (60 min)
1.0 oz Amarillo Hops [ 8.6% AA] (15 min)
1 tablet Whirlfloc (20 min — clarifier)
White Labs California Ale Yeast WLP001
Seeds of Paradise tea — (TBD … tweaking the recipe)
4 oz corn sugar (bottling)
Create a yeast starter 2-3 days in advance.
Add 3 gallons of water to kettle. Heat to 155°F.
Steep grains at 155°F for 30 minutes.
Remove grains, turn off heat, add malt extract. Bring back to a boil. Add Chinook hops.
At 20 minutes, add Whirlfloc tablet.
At 15 minutes, turn off heat. Add orange blossom honey. Stir until dissolved. Return to boil. Add Amarillo hops.
Chill wort to below 70°F. Rack to fermenter and dilute to 5 gallons. Pitch yeast starter and aerate thoroughly. Allow to ferment to completion at 60-65°F.
Rack fermented beer to secondary fermenter. Add seeds of paradise tea. Age for 1 – 2 weeks.
Rack to bottling bucket. Boil corn sugar with 1 c filtered water and add to beer. Mix well.
Bottle. Age for two weeks.