Ceridwen's Bragawd
Experience the luscious harmony of sweet Acacia honey and rich Vienna malt in this unique brew. This recipe combines floral notes of Hallertau hops with the crisp profile of malt, resulting in a refreshing, well-balanced beverage. Perfect for any occasion, it showcases the natural sweetness of honey while providing a delightful twist on traditional brewing.
ingredients
- 4.5 lbs Acacia honey
- 2.25 lbs Vienna liquid malt extract
- 1 oz Hallertau hops
- 1 packet Red Star Premier Cuvée yeast or Lalvin K1-V1116 yeast
- 5 gallons water (filtered)
steps
- 1.
In a large pot, heat 2.5 gallons of water to around 150°F (65°C).
- 2.
Stir in the Vienna malt extract until fully dissolved.
- 3.
Bring the mixture to a boil, and then add the Hallertau hops.
- 4.
Boil for 60 minutes, stirring occasionally to avoid sticking.
- 5.
After 60 minutes, remove from heat and add the Acacia honey, stirring until dissolved.
- 6.
Cool the mixture quickly using an immersion chiller or ice bath until it reaches around 70°F (21°C).
- 7.
Pour the cooled mixture into a sanitized fermenter, and top it off with additional water to reach 5 gallons.
- 8.
Sprinkle the yeast over the surface and seal the fermenter with an airlock.
- 9.
Allow fermentation at room temperature for 1 to 2 weeks, until bubbling stops.
- 10.
Once fermentation is complete, bottle the brew using sanitized bottles and caps. Store in a cool, dark place for carbonation, typically 2-3 weeks.
