This is a brewers note:
The primary fermentation for the Orange Blossom Honey Amber was about 5 days. I racked it last night and it smells and looks good. I think that with all of the fermentables this is going to be a strong brew.
The last brew that I did kept fermenting in the secondary fermentation almost up until I kegged it. That was the result of racking too early. This one has not been fermenting at all so I think we are in good shape. No we wait, the hardest part!
This is one I found on the internet at Beer Recipes.org and it sounded too good not to try!
Malt Extract: 6.6lbs Muttons Extract
Specialty Grain: .5lbs Crystal Malt
Bitter Hops: 1.5oz Hallertauer (45min)
Flavor Hops: .5oz Hallertauer (10min)
Yeast: Safale S-04 (dry yeast)
Special: 2 cups orange blossom honey (45min)
1tsp Irish Moss
OG: 1.045
FG: 1.005
*Add the Irish moss after 15min of boiling. The honey goes in with the extract. It started fermenting within 12hrs.
The Belgium White is flowing!
This is by far my favorite kind of beer, so without a doubt I'm a bias observer. However, the brew recipe I used for this worked out great, it comes highly recommended.
It has a great smell, light fruity hints throughout the brew, and it's even uncharacteristically clear for a Belgium White. I had two of my golf buddies over the other night after a very ugly night at the links. It was named the "Mulligan Witte" because it was a Mulligan for our whole night.
If you are looking for something summer, smooth, easy to drink, this is a great option.
For anyone in the brewing side of things, it was OG 1.045, and FG at 1.011, Making it a hair under 5% abv. The grains of paradise really stand out in the aroma, but the orange peel is pungent in the flavor. It was in the primary fermentation for about 1 week, and in the secondary for over 2 weeks. I racked it too early and it fermented in the secondary for just about the whole two weeks.
Good luck.
