ferrarimobile
Member
This is what I am trying. I don't say it will be a perfect clone, but based on what the bremaster says on the website, coupled with my regular imbibement of the beer and my knowledge of the Bitter style, I think it should come close.
Water is part of the taste, dude, so the Chicago Water Profile is as follows:
Calcium 35
Magnesium 12.5
Bicarbonate 121
Sulphate 28.5
Sodium 8.1
Chloride 13.1
To see your adjustments go to this website, http://brewerslair.com/index.php?p=brewhouse&d=calculators&id=cal06&u=eng and type in desired profile. It will make suggestions for additions.
Do a starter. 200 Billion cells is required for quick, effective fermentation of an Ale Yeast strain. A yeast pack gives you 100 and its easy to make a starter two days before. It takes like 30 minutes. I like Wyeast 1968 London ESB - itsw fruity like Honkers can be at times, but White Labs 002 will do fine as well.
7.5 lbs two row Pale Malt
1.75 Lbs 60 L crystal
1 lb Wheat Malt
.25 Lbs Special Roast (any roast malt will do)
I use this brewing calculator for my brews, it rocks
http://powersbrewery.home.comcast.net/~powersbrewery/mastercalculator.html
60 Minute Mash 152 degrees
I see this as a constant addition of hops to get the full flavor balanced with bitterness.
Hops:
Styrian Goldings
19 IBU's 60 Minutes (about an oz.)
8 IBU's 30 minutes (about an oz.)
2 IBU's 15 Minutes (about an oz.)
1 IBU's Flame Out (about an oz.)
90 minute boil
Crash Cool with a chiller
Carbonate to between 2.5 and 3 volumes - not to style, but Honkers Ale is highly carbonated anyways.
I will do this brew in the next couple of weeks as my stab at the Honkers Ale Clone. I will be quite happy if it hits. If not, the ingredients say tasty beverage anyhow. Let me know if you do it as well. Good luck!
Water is part of the taste, dude, so the Chicago Water Profile is as follows:
Calcium 35
Magnesium 12.5
Bicarbonate 121
Sulphate 28.5
Sodium 8.1
Chloride 13.1
To see your adjustments go to this website, http://brewerslair.com/index.php?p=brewhouse&d=calculators&id=cal06&u=eng and type in desired profile. It will make suggestions for additions.
Do a starter. 200 Billion cells is required for quick, effective fermentation of an Ale Yeast strain. A yeast pack gives you 100 and its easy to make a starter two days before. It takes like 30 minutes. I like Wyeast 1968 London ESB - itsw fruity like Honkers can be at times, but White Labs 002 will do fine as well.
7.5 lbs two row Pale Malt
1.75 Lbs 60 L crystal
1 lb Wheat Malt
.25 Lbs Special Roast (any roast malt will do)
I use this brewing calculator for my brews, it rocks
http://powersbrewery.home.comcast.net/~powersbrewery/mastercalculator.html
60 Minute Mash 152 degrees
I see this as a constant addition of hops to get the full flavor balanced with bitterness.
Hops:
Styrian Goldings
19 IBU's 60 Minutes (about an oz.)
8 IBU's 30 minutes (about an oz.)
2 IBU's 15 Minutes (about an oz.)
1 IBU's Flame Out (about an oz.)
90 minute boil
Crash Cool with a chiller
Carbonate to between 2.5 and 3 volumes - not to style, but Honkers Ale is highly carbonated anyways.
I will do this brew in the next couple of weeks as my stab at the Honkers Ale Clone. I will be quite happy if it hits. If not, the ingredients say tasty beverage anyhow. Let me know if you do it as well. Good luck!