Originally Posted by zzARzz
There is an IPA recipe here
that uses it and the brewer said it worked really well. With what you have you could do a 3 gallon honey brown ale:
30 minute boil; 4 gallon pot; Extract
2.2lbs Light DME
1.25lbs Barley LME
4 oz Honey
(Steep with some specialty grains of you have any extra)
.5oz Cluster @ 30 min
.5oz Cluster @ 5 min
Safale US-05 yeast or similar.
Just a follow up but I let the beer sit in the primary for close to three weeks and then again in secondary for another few weeks. I added 3 full squeezed oranges, some cracked corriander, and two lemons to the secondary. Came out great! The barley malt+vienna+biscuit gave great flavors but the yeast was a little too strong on the banana side. I had to travel for work so it fermented on the high side of the wlp500 range. I may try this one again soon but cut the barley malt in half, and switch up the yeast.
The mt. hood hops at first, I was not a fan of. I usually care for more out of my hops but after these flavors sat for awhile in the bottle, the orange/lemony citrus hit well with the malt and low hop character. Still a little too banana-ish
but overall great. Another Homebrew experiment success story