In 2006 I travelled to Paris and sat in a bar at the hotel with people from the Contiki tour myself and the wife were on. They were all drinking beer and I was on the Jamesons. It was the last day of the tour and I thought I'd try just one beer and I had my eye on this beer made by 1664. I can't remember what it was called but I do remember the ingredients (lucky for me I took French in high school). I don't like the standard 1664 lager but this was something special. So I've tried to recreate the flavours using the honey beer as the base.
It tastes great with strong flavours of vanilla, coriander and orange (can be replaced with cumquats)
Here's the recipe...
260g of hulled millet
100g of buckwheat kernels
21g of coriander seeds
37g of Hallertau hop pellets
1kg of maltodextrin (from maize)
65g jar of vanilla bean paste
1 packet of Saflager S-23 lager yeast
70g of thinly sliced fresh orange rind
1.5kg of honey
(Please note this recipe makes beer of about 3.2% alcohol. Another 500g of honey will bring it to 4.2% approx.)
Priming sugar (household white sugar)
Crush the millet, buckwheat (both unroasted) and coriander seeds in a blender, until they are broken up into grist. You only want them cracked open. You don’t want them to be a powder or flour. Add the grist along with the orange rind to 3 litres of boiling water and allow to simmer for 15 minutes. Turn off the heat and let sit for another 15 minutes. Strain the liquid through a kitchen strainer into your fermenting barrel. Add the vanilla bean past and stir.
Add your honey, maltodextrin and 25g of the hops to 8 litres of boiling water. Stir well. When the water starts to boil again allow it to boil for 40 minutes. At the 40 minute mark add the rest (12g) of the hops (aroma) and boil for another 10 minutes. Allow wort (liquid) to sit for 10 minutes. Strain the wort through your kitchen strainer into your fermenting vessel. Add enough water to make 20 litres and stir for about 5 minutes. When cool enough, pitch yeast.
Allow to ferment out (approx. 3 weeks).When the specific gravity has stopped dropping on your hydrometer (approx 1.014) the beer is ready to bottle.
Prime and bottle beer. Allow a minimum of two weeks to ferment in the bottle. The longer the better the flavours are.
I recently decided to revisit this style again as the weather has cooled after the summer heat and my Kumquat tree is bursting at the seams with plump little kumquats. This beer still needs a little tweaking but is still very drinkable and nice.
I didn't make a yeast starter with this ale as the alcohol content is low (around 4.3% bottled).
2.7kg of sorghum syrup
21g of crushed coriander seeds
250g of crushed hulled millet (substitutes the flavour of wheat)
100g of smashed kumquats
1 packet of Safale WB-06 yeast
11g of Hallertauer Mittlefruh hops @ approx 4%AA
7g of Galaxy hop pellets @ approx 11%AA
1 teaspoon of Irish Moss
White sugar for priming
Bring a large pot of water (at least 8 litres) to the boil and add 1.5kg of sorghum syrup and all the hops. Boil for 45 minutes.
At the 45 minute mark add 250g of crushed millet and the Irish Moss. Boil for another 10 minutes.
At the 55 minute mark add all of the crushed coriander, the smashed kumquats and 1.2kg of sorghum syrup. Boil for another 5 minutes.
At the 60 minute mark turn off the heat. Allow wort (liquid) to sit for 10 minutes. Strain the wort through your kitchen strainer into your fermenting vessel. Add enough water to make 23 litres and stir for about 5 minutes to oxygenate the beer. When the beer is cool enough (24 C or less), pitch the yeast.
Ferment between 18 & 21 degrees C
Priming the bottles:
Prime as per normal. Allow a minimum of two weeks to ferment in the bottle.
Starting gravity 1.035. Final gravity 1.006. Approx 4.3% ABV bottled.
Another beer recipe I found that I've adapted. This has a honey base with the use of a few gluten free grains and a large amount of spice. Something a little different but something that I thought was worthwhile. It's best describes as "the raisin toast of beers".
This recipe is for a 10 litre batch with no yeast starter.
250 grams of crushed roasted buckwheat
1 cup of crushed roasted brown rice
425 grams of treacle
500 grams of maltodextrin (tapioca)
1.5kg of Beechworth honey
1 teaspoon of Irish Moss
6 Earl Grey tea bags
9 grams of Chinook hop pellets @ 12%AA
46 grams of Fuggles hop pellets @ 3.5%AA
2 teaspoons of cinnamon powder
7 cloves - ground
1/4 teaspoon of nutmeg
1/2 teaspoon of ground cardamon
the peel of 2 oranges - ground
the peel of 1 lemon - ground
2 allspice balls - ground
Any ale yeast
Sugar for priming
Bring a large pot of water (at least 8 litres) to the boil. Add the roasted buckwheat, brown rice, treacle, maltodextrin, honey, 9g of Chinook hop pellets and 16g of Fuggles hop pellets. Boil for 30 minutes.
At the 30 minute mark add 16g of Fuggles hop pellets, the Irish Moss and 6 tea bags. Boil for 20 minutes.
At the 50 minute mark add 14g of Fuggles hop pellets. Boil for 8 minutes.
At the 58 minute mark add the remaining spices. Boil for another 2 minutes.
At the 60 minute mark turn off the heat.
Allow wort (liquid) to sit for 10 minutes. Strain the wort through your kitchen strainer into your fermenting vessel. Add enough water to make 10 litres and stir for about 5 minutes to oxygenate the beer. When the beer is cool enough (24 C or less), pitch the yeast.
Ferment between 18 & 21 degrees C.
Priming the bottles:
Prime as per normal. Allow a minimum of two weeks to ferment in the bottle. The longer the better the flavour.
Another way to take this to another level and giving that real Belgium flavour is to use either WB-06 or T-58 Safale yeasts. You could also ferment at even higher temperatures for funkier flavours. Belgium beers are known for their yeasty spiciness and I think this would work well.
Starting gravity 1.045. Finished gravity 1.004. 5.2% ABV approx