Herbal Honey Belgian Ale
Experience a unique brew with this Herbal Honey Belgian Ale, featuring a delightful blend of Belgian Pilsner malt and Munich malt, enhanced by the aromatic notes of fresh sage. The blend of honey and candi sugar creates a rich, smooth finish, while the Styrian Golding hops balance the flavors perfectly. Perfect for any gathering, it's a refreshing twist on classic Belgian ales.
ingredients
- 3 gallons water (for mashing)
- 5 gallons water (for sparging)
- 9 pounds Belgian Pilsner malt
- 1.5 pounds Munich malt
- 1.5 ounces Styrian Golding hops (divided into thirds)
- 1 cup chopped fresh sage
- 1 pound clear Belgian candi sugar
- 3¾ cups honey
- 1 packet Belgian ale yeast (Safale T-58)
- 1 cup honey (for bottling)
steps
- 1.
Heat 3 gallons of water to reach 152°F for mashing.
- 2.
Add the Belgian Pilsner malt and Munich malt, stirring thoroughly.
- 3.
Maintain the mash temperature for 60 minutes, allowing flavors to meld.
- 4.
Sparge with 5 gallons of heated water to extract sugars.
- 5.
Bring wort to a boil and add 0.5 ounces of Styrian Golding hops.
- 6.
After 20 minutes, add another 0.5 ounces of hops and the chopped fresh sage.
- 7.
Boil for a final 20 minutes, then add the clear Belgian candi sugar and 3¾ cups honey.
- 8.
Cool the wort quickly and transfer to a sanitized fermentation vessel.
- 9.
Pitch the Belgian ale yeast and seal the vessel with an airlock.
- 10.
Ferment for 1-2 weeks until bubbling stops, indicating fermentation is complete.
- 11.
Bottle with 1 cup of honey per five gallons for carbonation.
- 12.
Allow bottles to condition for 2 weeks in a cool, dark place before enjoying.
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