Honey-Basil Ale
Update
Sunday 13 November 2011
Sunday, November 13, 2011
Long time no blog! Have been keeping busy with the brewery as well as a full-time job, admittedly it has been difficult to keep up with the brewery in this mode. I’ve been looking at various spaces for expansion, with the plan to transition from the full-time job to the brewery in 2012.
Our first choice was to find some farmland, as my wife Regina is an organic grower leasing a few small parcels here and there (hither and yon?). Since she has been making good use of the brewery’s spent grains (mulch, compost, feed for her friend Jen’s chickens), and since we have been using the brewery’s waste water here at home on her gardens, the concept of a farm brewery was our goal for the next move.
The farm would ideally be in western Suffolk, rather than the east end, as we also want to help preserve what little farmland that still exists in these parts.
It seems that it will take more time to secure and establish such an operation, in the meantime, something needs to give. Either the brewery or the full-time job. Have been operating in this mode for a number of years now.
So, while our search for land continues, a building will likely be the next step -- either leased or purchased. There are a number of candidates that we’ve narrowed down to, am hoping to decide on one soon. Regina will continue to take the spent grains for her farming, and the brewery will continue to use some things she grows for use in the brewery. This has so far included potatoes for the Long Island Potato Stout, coriander for a number of beers, and basil for the Honey & Basil Ale. We’ve only made limited use of home-grown hops thus far, but there will be more hops planted and used in the future.
Looking forward to some positive changes for the Blind Bat Brewery in 2012.
Long time no blog! Have been keeping busy with the brewery as well as a full-time job, admittedly it has been difficult to keep up with the brewery in this mode. I’ve been looking at various spaces for expansion, with the plan to transition from the full-time job to the brewery in 2012.
Our first choice was to find some farmland, as my wife Regina is an organic grower leasing a few small parcels here and there (hither and yon?). Since she has been making good use of the brewery’s spent grains (mulch, compost, feed for her friend Jen’s chickens), and since we have been using the brewery’s waste water here at home on her gardens, the concept of a farm brewery was our goal for the next move.
The farm would ideally be in western Suffolk, rather than the east end, as we also want to help preserve what little farmland that still exists in these parts.
It seems that it will take more time to secure and establish such an operation, in the meantime, something needs to give. Either the brewery or the full-time job. Have been operating in this mode for a number of years now.
So, while our search for land continues, a building will likely be the next step -- either leased or purchased. There are a number of candidates that we’ve narrowed down to, am hoping to decide on one soon. Regina will continue to take the spent grains for her farming, and the brewery will continue to use some things she grows for use in the brewery. This has so far included potatoes for the Long Island Potato Stout, coriander for a number of beers, and basil for the Honey & Basil Ale. We’ve only made limited use of home-grown hops thus far, but there will be more hops planted and used in the future.
Looking forward to some positive changes for the Blind Bat Brewery in 2012.
North Fork Craft Beer Festival, Northport Farmers' Market
Tuesday 09 August 2011
Tuesday, August 9, 2011
Well, I obviously haven’t been keeping up with the old blog. Have been busy working on some new beer recipes, as well as being at the Northport Farmers’ Market on Saturdays. Still working the “regular” day job.
I won’t be at the Farmers’ Market this coming Saturday (August 13th). Instead, I’ll be bringing the following beers to the North Fork Craft Beer Festival:
Will be returning to the Farmers’ Market the following Saturday (August 20th), and should be bringing 16.9 ounce bottles again along with 32 ounce growlers.
Well, I obviously haven’t been keeping up with the old blog. Have been busy working on some new beer recipes, as well as being at the Northport Farmers’ Market on Saturdays. Still working the “regular” day job.
I won’t be at the Farmers’ Market this coming Saturday (August 13th). Instead, I’ll be bringing the following beers to the North Fork Craft Beer Festival:
- Hell Gate Golden Ale
- Honey & Basil Ale
- Vlad the Inhaler
- Hellsmoke Porter
Will be returning to the Farmers’ Market the following Saturday (August 20th), and should be bringing 16.9 ounce bottles again along with 32 ounce growlers.
Honey-Basil Ale Recipe
Sunday 29 May 2011
Sunday, May 29, 2011
Here is the recipe for the Honey-Basil Ale offered last week at the Blind Bat Beer Dinner at Luce & Hawkins. I only brewed five gallons as a test batch, but it proved more than good enough to serve. I’ll increase the ratio of basil in future batches, and will also play with different types of basil as they become available through the season. The local honey I used (from High Meadow Farm in Huntington) happened to be an Autumn honey, as that is what was available at the time.
Honey-Basil Ale
(all grain, five-gallons)
3.0 lbs. English Pale Ale Malt
0.5 lb. Carmel Pils Malt
0.5 lb. Wheat Malt
1 lb. 40º L Crystal Malt
2 lbs. Light Munich Malt
Mash @ 152ºF for 60 minutes
Boil for 75 minutes, adding
3 lbs. Honey at 75 minutes
48 grams Fuggle at 75 minutes
24 grams Fuggle at last 15 minutes
21 grams fresh basil leaves (cut up) at last 15 minutes
Ferment at 68ºF with Nottingham (or other English Ale yeast)
Here is the recipe for the Honey-Basil Ale offered last week at the Blind Bat Beer Dinner at Luce & Hawkins. I only brewed five gallons as a test batch, but it proved more than good enough to serve. I’ll increase the ratio of basil in future batches, and will also play with different types of basil as they become available through the season. The local honey I used (from High Meadow Farm in Huntington) happened to be an Autumn honey, as that is what was available at the time.
Honey-Basil Ale
(all grain, five-gallons)
3.0 lbs. English Pale Ale Malt
0.5 lb. Carmel Pils Malt
0.5 lb. Wheat Malt
1 lb. 40º L Crystal Malt
2 lbs. Light Munich Malt
Mash @ 152ºF for 60 minutes
Boil for 75 minutes, adding
3 lbs. Honey at 75 minutes
48 grams Fuggle at 75 minutes
24 grams Fuggle at last 15 minutes
21 grams fresh basil leaves (cut up) at last 15 minutes
Ferment at 68ºF with Nottingham (or other English Ale yeast)
Honey-Basil Ale at Luce & Hawkins
Tuesday 17 May 2011
May 17 , 2011
Been away from the old Brewhouse Blog for awhile, been keeping busy at the smoker and in the brewhouse getting ready for Long Island Craft Beer Week.
On Monday, May 23rd, James Beard Award winning Chef Keith Luce will be preparing a three-course dinner pairing with five of my beers:
- Honey-Basil Ale
- Vlad the Inhaler
- Hell Gate Golden Ale
- Hellsmoke Porter
- Long Island Potato Stout
All but one of the above beers will also be on tap for Long Island Craft Beer Week at The Cortland in Bay Shore on Friday May 20th. The Honey-Basil Ale will only available at the beer dinner at Luce & Hawkins in Jamesport on Monday May 23rd (7 PM). Part of my farm-and-garden series of beers using local, seasonal ingredients. In this case, the honey is from Huntington's High Meadow Farm. Honey-gold in color, approach-ably tea-like and dry. Starts with a sweep of nectar with floral undertones, and finishes with some Fuggle hop bitterness. The basil lends some astringency. A very sessional 3.8% ABV.
Seating is limited, a few tickets are left (going, going...). This is the first of a series of local wine/beer dinners being created by Lenn Thompson. For more information and ticket information see Lenn’s New York Cork Report or contact him at lenn@newyorkcorkreport.com
Been away from the old Brewhouse Blog for awhile, been keeping busy at the smoker and in the brewhouse getting ready for Long Island Craft Beer Week.
On Monday, May 23rd, James Beard Award winning Chef Keith Luce will be preparing a three-course dinner pairing with five of my beers:
- Honey-Basil Ale
- Vlad the Inhaler
- Hell Gate Golden Ale
- Hellsmoke Porter
- Long Island Potato Stout
All but one of the above beers will also be on tap for Long Island Craft Beer Week at The Cortland in Bay Shore on Friday May 20th. The Honey-Basil Ale will only available at the beer dinner at Luce & Hawkins in Jamesport on Monday May 23rd (7 PM). Part of my farm-and-garden series of beers using local, seasonal ingredients. In this case, the honey is from Huntington's High Meadow Farm. Honey-gold in color, approach-ably tea-like and dry. Starts with a sweep of nectar with floral undertones, and finishes with some Fuggle hop bitterness. The basil lends some astringency. A very sessional 3.8% ABV.
Seating is limited, a few tickets are left (going, going...). This is the first of a series of local wine/beer dinners being created by Lenn Thompson. For more information and ticket information see Lenn’s New York Cork Report or contact him at lenn@newyorkcorkreport.com