INGREDIENTS

INSTRUCTIONS

I  did my partial mash, then boiled the wort with the honey and DME  and
the  Mt Hood for 70 min. I then turned the heat off, added  the  Cascade
and Basil, and covered and let sit for 30 min. The basil I added may be a
lot; it was about 1/3-1/2 of the  "bunch"  I bought at the grocery store. I
talked to the brewmaster at the pub where I had the original Honey Basil
and he said they used four "bunches"  in 800 gallons. So we'll see. Now it
is fermenting, and is a pretty murky brown color. I didn't  think that much
40L  Crystal would make it this dark;  much  darker  than  I wanted. We'll
see what happens when it is done---looks like I'll need to add the gelatin
this time (I've had good luck with this in  the  past). I'll let you know
what it tastes like. And I hope the hops are light enough to let the basil
and honey through. I think I have a pretty heavy hand with hops usually.
Recipe By     : Serving Size:
From: Big Flavors Of The Hot Sun By Chr
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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