Finished Product

Beez Booz Ale Label Beez Booz Ale Poured

Brew Log

Beer Type: Honey Blond Ale
Kit & Type: Recipe
Ingredients: 4 lbs. Extra Light DME
0.5 lb 20L Crystal Malt
0.25 lb Honey Malt
0.5 oz Crystal Pellet Hops
0.5 oz Saaz Whole Hops
0.5 oz Hallertau Whole Hops
0.25 oz Saaz Pellet Hops
Adjuncts: 2.5 lbs. Clover Honey
Finishing Hops: 0.25 oz Saaz (Pellet)
Yeast: Wyeast British Ale Yeast
Pitch Temp: 75 °F
Priming Sugar: 1.25 cups DME M/LT
Orig. Gravity: 1.047 (1.045 + .002 (temp adj))
Final Gravity: 1.012 (1.011 + .001 (temp adj))
ABV: 4.85%
Quantity: 52 Bottles
Fermentation & Conditioning: ~ 9 weeks

  • Began bringing yeast to room temp at 10:00.
  • Sterilized all equipment.
  • Bagged specialty grains and hops (4 bags total).
  • Brought 4 gallons of water to boil.
  • Added DME & 0.5 oz Crystal Hops & 0.5 oz Saaz (Whole) Hops @ 19:40.
  • Added 0.5 oz Hallertau (Whole) Hops after 30 minutes.
  • Added 0.25 oz Saaz Hops after 10 minutes.
  • Removed from heat @ 20:40.
  • Added 1 lb of Honey.
  • Steeped grains (Crystal Malt and Honey Malt) for 15 minutes @ 165 °F ±5 °F starting at ~ 21:00.
  • Placed covered brew pot in ice bath.
  • Added cooled wort to 1 gallon cold water and cooled to 75 °F.
  • Took specific gravity reading and pitched yeast at 22:45.
  • Placed water-lock on primary fermenter and placed in pantry.
  • Visible signs of fermentation noted at 10:30.
  • Dissolved 1.5 lbs of Honey in 2 quarts of water and cooled to room temperature.
  • Added honey mixture to carboy.
  • Transferred wort to carboy for secondary fermentation.
  • Placed water-lock on secondary fermenter and returned the brew to the pantry.
  • Additional:
  • Clearly this batch is "stuck". It's been two weeks and there has been NO CO2 production since transfer to secondary.
  • Sterilized a racking cane.
  • Thoroughly, but gently, stirred the yeast sediment.
  • Replaced water-lock on secondary fermenter and returned the brew to the pantry.
  • Now that's more like it! We have CO2!
  • Boiled 1.25 cups DME in 1 pint of water for 15 minutes.
  • Added priming solution to bottling bucket and siphoned beer from secondary to bottling bucket.
  • Filled and capped 52 twelve ounce bottles.
  • Placed bottles in plastic lined boxes and placed boxes in pantry.
  • Sampled one bottle. This stuff is going to be great!
  • Ready for drinking!

Final Notes:

  The final product of this beer is just fantastic. It's my favorite so far. Very light and crisp with a mild floral scent. The Hallertau and Saaz hops impart only a mild bitterness. It is quite refreshing to drink and makes an excellent summer beer. It has a very full, thick head which is a crisp white in color.

In the bottle, before chilling, the beer is appears completely clear. Once refrigerated it does develop a "chill haze" but it remains nearly clear if decanted from the bottle with care. There is a high degree of sediment in the bottle and care must be taken to stop the pour before it can cloud the beer. The first couple I poured were so cloudy that they looked like witbeer. The color is a very pale gold without looking too "watery".

I really love this beer and I would definitely brew it again. (I'll probably throw some Irish Moss in after steeping the grains to try to prevent the chill haze next time.)