Honey Basil Ale

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 well see. Now it is fermenting, and is a pretty murky brown color. I didnt think that much 40L Crystal would make it this dark; much darker than I wanted. Well see what happens when it is done---looks like Ill need to add the gelatin this time (Ive had good luck with this in the past). Ill 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