Golddiggie
Well-Known Member
This will be my first time using Honey Malt in a brew. If you've used it, chime in as to what % you used (of the grist), how it came out, and what you would have done differently (if anything)...
Name: Fiery Irish Honey Ale
Type: All Grain
Style: Speciality Irish Red Ale
Batch Size: 5 gallons
Boil Time: 60 minutes
Projected Efficiency: 78%
Ingredients:
10.0 pounds Pale Malt, Maris Otter (3.0 SRM).... 86.96%
1.0 pound Honey Malt (25 SRM)...................... 8.70%
0.5 pound British Crystal Malt II (65 SRM)......... 4.35%
0.5 ounce Target Hops (10.50% AA) 60 minute boil... 16.7 IBU
0.5 ounce Fuggles Hops (4.00% AA) 10 minute boil... 2.3 IBU
1 Whirlfloc tablet
Yeast: Wyeast #1728 Scottish Ale (harvested dose) with starter
Estimated OG: 1.068
Estimated FG: 1.019
Estimated Color: 10.6
Bitterness: 19 IBU
Estimated ABV: 6.39%
Mash: Single Infusion, Medium Body, No Mash Out
Mash with 20.5 quarts of water at 160-161F for 90 minutes (mash temp of 151-153F)
Sparge Water: 2 gallons at 168F
Ferment (in primary): 2-4 weeks at ~65F.
Carbonate to 2.6 CO2 volumes
I know that the OG and SRM is outside of the range. Cream Ale is the closest I could match to my target/desired target for this brew. More of a Medium Hybrid brew instead of a Light Hybrid category (if such a thing existed)... I was tempted to put actual honey into the recipe, but I'm holding myself back. I want to see what the Honey Malt will do in a brew. I have read that you shouldn't use more than 10% of the grain bill as Honey Malt, so I'm keeping it under that ceiling. I do hope that the malt flavors will blend well, along with the hops I selected...
I'm also thinking of running some more hot water (165-168F) through the grist after sparging, and collecting it. I'm thinking of reserving that to carbonate with (most likely going to reduce it some, to make it more potent)...
Also thinking about using Belgian style bottles (with corks of course) for this brew... Combined with some Grolsch style bottles...
Name: Fiery Irish Honey Ale
Type: All Grain
Style: Speciality Irish Red Ale
Batch Size: 5 gallons
Boil Time: 60 minutes
Projected Efficiency: 78%
Ingredients:
10.0 pounds Pale Malt, Maris Otter (3.0 SRM).... 86.96%
1.0 pound Honey Malt (25 SRM)...................... 8.70%
0.5 pound British Crystal Malt II (65 SRM)......... 4.35%
0.5 ounce Target Hops (10.50% AA) 60 minute boil... 16.7 IBU
0.5 ounce Fuggles Hops (4.00% AA) 10 minute boil... 2.3 IBU
1 Whirlfloc tablet
Yeast: Wyeast #1728 Scottish Ale (harvested dose) with starter
Estimated OG: 1.068
Estimated FG: 1.019
Estimated Color: 10.6
Bitterness: 19 IBU
Estimated ABV: 6.39%
Mash: Single Infusion, Medium Body, No Mash Out
Mash with 20.5 quarts of water at 160-161F for 90 minutes (mash temp of 151-153F)
Sparge Water: 2 gallons at 168F
Ferment (in primary): 2-4 weeks at ~65F.
Carbonate to 2.6 CO2 volumes
I know that the OG and SRM is outside of the range. Cream Ale is the closest I could match to my target/desired target for this brew. More of a Medium Hybrid brew instead of a Light Hybrid category (if such a thing existed)... I was tempted to put actual honey into the recipe, but I'm holding myself back. I want to see what the Honey Malt will do in a brew. I have read that you shouldn't use more than 10% of the grain bill as Honey Malt, so I'm keeping it under that ceiling. I do hope that the malt flavors will blend well, along with the hops I selected...
I'm also thinking of running some more hot water (165-168F) through the grist after sparging, and collecting it. I'm thinking of reserving that to carbonate with (most likely going to reduce it some, to make it more potent)...
Also thinking about using Belgian style bottles (with corks of course) for this brew... Combined with some Grolsch style bottles...