Italian Acacia Honey Ale
Experience the golden sweetness of acacia honey in this rich, malty ale. Combining the floral notes of Hallertau hops with the smoothness of Vienna malt extract, this beer delivers a refreshing taste perfect for any occasion. Fermented with premium yeast, it promises an aromatic aroma and a slightly sweet finish that will tantalize your palate.
ingredients
- 4.5 lbs Italian Acacia honey
- 2.25 lbs Vienna LME
- 1 oz Hallertau hops
- 1 pack Red Star Premier Cuvée yeast
- 1 pack Lalvin K1-V1116 yeast
- 5 gallons water
- Priming sugar (for carbonation, optional)
steps
- 1.
In a large brew kettle, bring 5 gallons of water to a boil.
- 2.
Slowly stir in the Vienna LME until fully dissolved.
- 3.
Add the Hallertau hops to the boiling mixture and let them steep for about 60 minutes for optimal bitterness.
- 4.
After 60 minutes, remove the kettle from heat and cool the mixture down rapidly (using an immersion chiller or ice bath).
- 5.
Once cooled, transfer the wort to a sanitized fermentation vessel.
- 6.
Stir in the acacia honey until thoroughly mixed.
- 7.
Pitch the yeast (you can choose either the Red Star or Lalvin yeast) into the wort.
- 8.
Seal the fermentation vessel with an airlock and allow it to ferment for 1-2 weeks at a stable temperature.
- 9.
After fermentation is complete, bottle with priming sugar if desired, and let it condition for an additional 1-2 weeks.
- 10.
Chill, pour, and enjoy your golden acacia honey ale!
