Recipes - Spiced Honey Beer
A delicious, Belgian Style beer. It produces a cloudy, spicy, refreshing beer which is really different. The honey actually produces a dry flavour rather than the sweetness you would expect. The coriander gives the beer a really fresh flavour which lasts on the palate.
This recipe uses the malt extract technique for brewing and will produce 5 gallons (40 Pints).
25 Litre Fermenting bin + lid
You will also need a large pan (big enough to boil 6 litres of water) and a strainer.
14g dried orange peel
35g Crushed whole coriander seed
0.9 kg Honey
Approx 21 Litres of bottled water.
175ml sugar or 300ml Dried malt extract for priming the barrel.
* Note that you will have left over ingredients due to the size of packaging but these will keep in an airtight tin for your next brew.
Sanitise all equipment and rinse before using.
Bring 7.5 Litres of water to the boil and Dissolve the malt extract, honey and 60g of the hops. Boil for 45 mins. Add a further 14g of hops and 20g of the crushed coriander and boil for a further 10 mins. Add the balance of the coriander and the orange peel and boil for a further 5 mins. Add a further 15g of the hops for another 2 mins.
Add 8 litres of water to a the fermenting bin then strain the boiled liquid into the water. Top up the fermenting bin to 5 gallon mark. Ideally pouring the remaining water through the strainer to extract maximum flavour from the hops. Add the yeast when the liquid has cooled, if in doubt use a thermometer to check the temperature. Take a hydrometer reading and record starting gravity. Place a clean tea towel over the top of the fermenting bin then place the lid loosley on top. Move to a suitable area in the house and leave until fermentation is complete. Bottle and wait approx 2 weeks before drinking. This beer will have a cloudy appearance but this is normal.
See our Need to Know - Barrel or Bottle for more information.