All-Grain - Fat Dirty Blonde Honey

**mobly99** · 11-28-2010, 08:55 PM

Recipe Type: All Grain
Yeast: Wyeast 1056 - American Ale
Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.020
IBU: 23.4
Boiling Time (Minutes): 60
Color: 6.5
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: delicious!

12.5 lbs - 2 row
.5 lbs - Crystal 10
.5 lbs - Honey Malt

.25 oz - Willamette FWH
1.00 oz - Willamette 60 min
.25 oz - Willamette 5 min
Wyeast 1056 - American Ale

.50 oz - Willamette dry hop @ transfer to secondary at 5 days for 7 days

**mobly99** · 11-28-2010, 09:03 PM

Just a touch too dark a bit high ABV for they style and a touch of a honey taste.
Thus the name...

**mobly99** · 12-11-2010, 07:16 PM

This was so good and I just polished off the last bomber of it last night sharing at the LHBS. Very well received there.

I'm brewing up another batch today. I am upping the honey malt to .75 lbs this time and I may up the FWH and 5 min addition to .5 oz each.

**munklunk** · 08-15-2011, 02:00 AM

How did the changes compare to the original. I'm interested in this recipe...

**mobly99** · 08-15-2011, 02:13 PM

Well, I think that it was a bit too malty / sweet / not balanced.

I have worked on this recipe a bit over the months and the latest incarnation won a 1st place ribbon at Mundelein's American Cup 2011.

My current recipe is below (it is a little lower OG of 1.061 but you could up the base malt a pound or two if you want):

9.50 lbs Two Row
0.50 lbs Flaked Barley
0.50 lbs Crystal 10
0.50 lbs Honey Malt
3 oz Biscuit

.5 oz Magnum @60
1 oz Willamette @ 10 min

**Smccar2007** · 03-08-2012, 07:54 PM

Can I ferment at 65-68

**munklunk** · 03-08-2012, 09:25 PM

Being that you're pitching either 1056 or safeale 05, yes, 65 would be rather perfect. When using a clean, neutral yeast like 1056, I always opt for its dry equivalent both for money and speed.

On a different note, I really like the addition of biscuit, just to give it a touch of toastiness. This is definitely my next brew.

Sokol21 · 03-12-2012, 02:41 AM

This recipe looks good, I'll try it next.
What temp do you mash?

**munklunk** · 03-12-2012, 04:10 AM

I wouldn't go over 152, and preferably 150-151

**mobly99** · 03-12-2012, 05:13 AM

I usually mash right at 150.