Imperial Honey Blonde Ale This is a blog of happenings in my family, with my kids, and with the politics of the world. If you don't get satire you should probably stop reading right now. I tend to ramble on, and on, and on...

Ingredients: 1 lb crushed honey malt muslin bag 6.6 lbs Muntons Malt Extract Extra Light (LME) 1 lb Breiss Dried Malt Extract Bavarian Wheat (65% Wheat/35% Barley) 1 lb corn sugar 3 lb Trader Joe's 100% Desert Mesquite Honey (Extra Light Amber) 1.5 oz Brewers Gold hop pellets (9.9% α-acid) for bittering 1/2 oz Cascade hop pellets (6.2% α-acid) for flavoring 1/2 oz Cascade hop pellets (6.4% α-acid) for aroma Safale US-05 dry ale yeast water Steps: Boil 4 gal water to remove chlorine (if using tap water). Cool (heat) water to roughly 150°F. Steep crushed grain in muslin bag half an hour, keeping the temperature as constant as possible. Remove bag and squeeze out the juices. Congratulations, you now have a wort! Add liquid malt extract and corn sugar. Bring water to a boil. Add bittering hops and boil 40 minutes. Add dry malt extract. Add flavoring hops and boil 5 minutes. Add aroma hops and boil a final 10 minutes. Add honey - using the mesquite honey will give it a nice kick, but regular clover honey will also work. Terminate boil. Add wort to fermentation vessel and add (preboiled) water to bring the volume up to 5 gal. Pitch yeast when wort has cooled to about 75°F. After two weeks rack the ale to a secondary fermentation vessel. After a further two weeks prime and bottle. Two weeks or so more in a warm closet and it's ready to enjoy!

And if you like this recipe, you should try some of my others.