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Old 08-30-2012, 03:40 AM   #1
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Default All-Grain - Honey Ale

Recipe Type: All Grain
Yeast: Wyeast 1335
Yeast Starter: 2L
Batch Size (Gallons): 7.00
Original Gravity: 1.062
Final Gravity: 1.015
IBU: 22.0
Boiling Time (Minutes): 60
Color: 8.2
Primary Fermentation (# of Days & Temp): 21
Tasting Notes: Slightly sweet (very slight) from honey malt. Smooth flavored and enjoyable.

4.0 oz Rice Hulls 1.5%
14# Pale Ale, UK Bairds Malt 86.2%
2# Honey Malt (25 L) 12.3%
1.00 oz East Kent Goldings [7.20% AA] Boil 15 minutes 8.90 IBUs
1.00 tsp Irish Moss Boil 10 minutes
1.50 oz East Kent Goldings [7.20% AA] Boil 10 minutes 9.80 IBUs
1.00 oz Fuggles [4.20% AA] Boil 5 minutes 2.10 IBUs
1.00 oz Fuggles [4.20% AA] Boil 1 minute 0.5 IBUs
1.00 oz East Kent Goldings [7.20% AA] Boil 1 minute 0.8 IBUs

Mash at 152F for 60 minutes with 24qt
Heat mash to sparge temp (168-170F) over 10-15 minutes
Sparge with 5.75 gallons at 168F as first wort drains. Allow sparge water to rest for 10-15 minutes then drain as well (stop draining first wort when HLT is empty).

Ferment for 3 weeks at 60-65F then transfer to serving keg, or bottle. Carbonate to 2.2-2.4 CO2 volumes.

Honey malt contribution is not over-powering. You get a hint of malty/honey sweetness from the malt. With an IBU/SG ratio of 0.357, it's well balanced. Yeast retains malty flavors in the batch.

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Old 08-31-2012, 08:12 PM   #2
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Looks tasty. Yet another on my to do list :-)

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Old 08-31-2012, 08:14 PM   #3
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It's so easy to drink that you have to watch it. Especially at ~6.2% ABV. Depending on how much you can handle at least. I normally don't do more than two pints in an hour. Otherwise, I start to really feel it. Luckily, I drink at home, so it's easy to get to bed.

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 08-31-2012, 08:57 PM   #4
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Looks good...but you could lose the rice hulls, maybe save them for something more likely to be sticky or cause a stuck sparge.

Unless you have sparge issues already.

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Old 08-31-2012, 08:59 PM   #5
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Quote:
Originally Posted by E-Mursed View Post
Looks good...but you could lose the rice hulls, maybe save them for something more likely to be sticky or cause a stuck sparge.

Unless you have sparge issues already.
I use it as cheap ($1.25 per pound) insurance against stuck sparges. I have plenty of them still (bought 4# of them a while back) so it's not an issue. You can eliminate them if you wish, but it's an easy thing for me. I typically add half the milled grain, mix, add the rice hulls, then mix in the remaining grain when I start the mash.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 09-14-2012, 09:40 PM   #6
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Default 5g batch?


Any chance you could modify this for a 5gallon batch? Looking for something to brew this weekend.

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Old 09-14-2012, 10:01 PM   #7
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Quote:
Originally Posted by patricksprague View Post
Any chance you could modify this for a 5gallon batch? Looking for something to brew this weekend.
You can do that within BeerSmith (Scale Recipe item, under the "Home" tab). You'll want to make sure you have your hardware set for it so that your losses are taken into account.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 09-14-2012, 10:26 PM   #8
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Would I need to take into consideration the original equipment used to make the 7gallon batch? Sorry, I'm new to using BeerSmith.

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Old 09-16-2012, 12:51 AM   #9
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Going to do this one next weekend, subbing in Golden Promise as the base malt.

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Old 09-17-2012, 03:10 AM   #10
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Quote:
Originally Posted by Waterboy42 View Post
Going to do this one next weekend, subbing in Golden Promise as the base malt.
GP should give you as good a result as the base malt I used (maybe better, depending on how you like GP). I simply stock Bairds Pale Ale (UK 2 row) and Maris Otter base malts, so that's what I use. If you don't get stuck sparges (at all) and want to remove the rice hulls, I would just keep the ratio of base to honey malts the same. Basically, make the base malt 87.5% and honey malt 12.5% and you should be fine. Since rice hulls are only there to prevent a stuck sparge, you can make the recipe work with your hardware by maintaining the percentages. Then adjust the hops additions to keep the IBUs from the additions. That's for either batch sizes, or hop AA%'s that can be different. The hop combination works out really well in this batch (EKG and Fuggles) so I wouldn't change those to anything else.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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