This topic contains 8 replies, has 5 voices, and was last updated by  Anonymous 5 years, 9 months ago.

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  • #15552


    Hello. My name is Tim. I just discovered the excellent podcast and have been busy catching up through thousands of years of what happened. I'm obsessed by history and really excited as it seems like the Podcast is just about hitting some of the periods I'm really into. By total co-incidence, I just made a batch of Honey Ale, supposedly from a saxon recipe. Having seen some of the results on the facebook group of your experiments in this area, I'm not sure if I'm looking forward to tasting it or not.

  • #18009


    Welcome to the forum Tim.So, how did your homemade alcoholic brew turn out? Palatable or not?

  • #18010


    Hi Tim, welcome to the forums!  Like Chris, I am also quite interested in how that ale turned out.  Care to give us a full review?

  • #18011


    Hello Tim,Welcome, once again, I too will ask, Honey Ale review!!

  • #18012


    Hello everyone and thanks for your welcomes. I've two reports on the Honey Ale experiment. Initially I opened a bottle soon as it was ready and I can say without hesitation that it was disgusting. Due to that I put the rest away under the stairs. After a couple of weeks I thought I'd try it again, admittedly out of desperation (i fancied a beer and there was none in the house at the time). Have matured a bit, its now really quite nice. Its extremely strong though.

  • #18013


    Would you mind sharing your recipe?

  • #18014


    Absolutely. Its very simple so I'd encourage anyone to try it out.For 1gallon. (just multiply up for bigger quantities)Pure Malt extract syrup - 8oz (or 6oz Spray Malt) I just get a jar of malt extract from a whole foods/herbalist shopPure Honey - 1Lb jar.Cracked Crystal Malt Grains - 1ozTo get the yeast started:-1tsp strong brewed tea3 tsp of lemon juiceall in a sterile pint glass nearly ful of cooled pre boiled water.A packet of decent ale yeastBoil 5 pints of water in a pot, add the malt extract, stir til dissolved then add crystal malt grains. Simmer for 15mins then add honey and stir until disolved then simmer for 10 mins more. Allow to cool before straining and putting into demijon. Make up to 7 pints with cold water and then add yeast starter pint. Leave in the airing cupboard (or somewhere reasonably warm) for about a week or so until fermentation ceases. Bottle in strong bottles, primed with 1 tsp of sugar (to give a bit of fiz).Perhaps controversial advice, but I prefer mine served Chilled.Why no hops? Well the book I have said that hops didn't come into brewing in the British Isles until the middle ages, when Flemish and Dutch immigrants brought the addition of hops to beer with them to England.

  • #18015


    Probably not a Saxon recipe if it has tea in it, given tea wasn't available to them.  Glad it worked for you, though!  Welcome to the forum!

  • #18016


    The tea is for the tannin required to get the yeast to ferment properly. If you are hardcore then you can substitute oak leaves or something like that. It sort of gives a taste like Mr Sheen furniture polish though

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