Red Eyed Honey Ale Recipe Instructions

Ingredients:

• 1 x 1.5kg Morgan’s Mastermalts Caramalt
• 1kg Dextrose
• 1kg Light Honey
• 2 x 12g Hallertau Finishing Hops teabag (steeped)
• 1 x 15g Premium Ale Yeast

 Other Ingredients:

• 200g of Dextrose if kegging with no secondary fermentation or bottle conditioning

Method:

1. Clean / sterilize all equipment including fermenter, paddle, and mug/jug (used for steeping)
2. Sit the malt tin and honey in hot water for 10 minutes to loosen contents
3. Boil 2.5L of water in kettle
4. Steep Finishing Hops teabags (both) in 500ml mug/jug of boiled water for 10 minutes
5. Add 1.5L of boiled water to fermenter with Malt tin contents, Dextrose and Honey then stir to thoroughly dissolve
6. Pour 250mls boiled water into the malt tin and stir to dissolve the remaining contents, then add to the fermenter
7. Pour 250ml boiled water into honey jar and stir to dissolve the remaining contents, then add to the fermenter
8. Add Finishing Hops teabags and steeped water to the fermenter
9. Add cold water to the fermenter to 22.5L and test temperature – make sure it is between 18-26 degrees before pitching yeast
10. Take Hydrometer reading and pitch 15g Premium Ale Yeast and stir gently
11. When fermentation finished check with hydrometer and bottle as per normal.

N.B. If kegging, add 200g of Dextrose at step 5