Chisholm Trail Cervesas -- Honey Pale Ale (a family of brews)

This family of brews are variations of a Honey Pale Ale.

Try the basic HPA with different varieties of hops, or different varieties of honey, or different yeast strains. The subtle differences can be delightful and surprizing.

The HPA recipe starts at a specific gravity of about 1.070, and finishes at about 1.010. This produces a brew that is about 5% - 6% alcohol. The Honey is slow to ferment, so it leaves residual sweetness even after the malt has completely fermented.

Honey Pale Ale -- Ingredients
	5 lbs pale malt syrup
	3 lb honey
	1 oz Saaz hops
	1 vial White Labs Irish Ale Yeast
	5 gal good tasting water (tap water is fine, use what you normally drink)
	3/4 cup bottling sugar (very finely powdered corn sugar)

	Use entire 1 oz of hops as initial hops.
	There are no final hops.
	There are no flavorings.

Scottish Summer -- Ingredients
	5 lbs pale malt syrup
	3 lb orange blossom honey
	2 cups rolled oats
	1 oz Cascade hops
	1 vial White Labs Irish Ale Yeast
	5 gal good tasting water (tap water is fine, use what you normally drink)
	3/4 cup bottling sugar (very finely powdered corn sugar)

	Use entire 1 oz of hops as initial hops. Put the rolled oats in the bag with the hops.
	There are no final hops.
	There are no flavorings.

Honey Nut Cherry Oats -- Ingredients
	5 lbs pale malt syrup
	3 lb cherry blossom honey
	2 cups rolled oats
	1 oz Crystal hops
	4 oz Cherry flavoring
	1 oz Almond flavoring
	1 vial White Labs Irish Ale Yeast
	5 gal good tasting water (tap water is fine, use what you normally drink)
	3/4 cup bottling sugar (very finely powdered corn sugar)

	Use entire 1 oz of hops as initial hops. Put the rolled oats in the bag with the hops.
	There are no final hops.
	The Cherry and Almond flavorings are added to the bottling bucket.

Dry Honey Nut Cherry Oats -- Ingredients
	5 lbs pale malt syrup
	3 lb cherry blossom honey
	2 cups rolled oats
	1 oz Cascade hops
	4 oz Cherry flavoring
	1 oz Hazlenut flavoring
	1 vial White Labs Irish Ale Yeast
	5 gal good tasting water (tap water is fine, use what you normally drink)
	3/4 cup bottling sugar (very finely powdered corn sugar)

	Really the only difference between the Regular HNCO and this Dry HNCO is that my life got complicated while a batch was fermenting and I ended up letting it sit in the carboy for a couple months longer than I normally woud have.
	I checked it regularly, and saw that it was still very slowly perking away. So I left it be, figuring that as long as it was still fermenting the extra time wouldn't hurt.
	Normally I bottle when the air-lock perking slows to one bubble every 10 minutes. When I finally made time to bottle, this had slowed to one bubble every 30 minutes.
	A very dry crisp and light feel to this tasty beer. It won't be a surprise the next batch of this I make.

Honey Heather -- Ingredients
	5 lbs pale malt syrup
	3 lb honey
	2 cups Heather blossoms
	1 oz Cascade hops
	1 vial White Labs Irish Ale Yeast
	5 gal good tasting water (tap water is fine, use what you normally drink)
	3/4 cup bottling sugar (very finely powdered corn sugar)

	Use entire 1 oz of hops as initial hops. Put the heather blossoms in the bag with the hops.
	There are no final hops.
	I find that this brew needs to mellow in the bottle for a couple of months longer than my other brews.

Common Procedure

Basic steps I use in my recipes.

Common Procedure

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