Honey Session Ale



A simple yet very drinkable, full strength ale that has a hint of honey flavour.

3.0 kg Liquid Sorghum malt
250g Honey
45g Tettnanger hops (60 mins)
Danstar Nottingham ale yeast or Safale US-05

1. The day before brewing chill 5 litres of water.
2. Bring 4 litres of water to boil, dissolve the sorghum syrup and return to the boil.
3. Add the 45g of Tettnanger hops and boil for 60 minutes.
4. After 60 minutes turn heat off, dissolve the honey whilst stirring well.
5. Pour wort into sanitised fermenter and top up to 23 Litres with chilled and/or tap water to achieve a temperature of 18-20°C.
6. Stir well to aerate wort and pitch yeast. Ferment at 20°C.

Beer

Mead

Spirits