Yesterday, our version of the White House Honey Ale took 2nd place in the specialty beer category at the 2013 Chicago Cup http://www.bossbeer.org/competition.html
This is an English-style pale ale with high-quality local honey added, which gives it a little more character in both the aroma and flavor, and make its a drier, easy-to-drink beer. This was one of those beers that satisfied both craft and non-craft drinkers alike.
8.5 lbs Pale Malt
1 lbs Munich Malt
1 lb. Wheat Malt
0.75 lb. Caramel Malt 20L
1 lb. Honey
1 oz. East Kent Goldings hops (7% aa) - 60 minutes
1 oz. East Kent Goldings hops - 20 minutes
1 oz. Challenger hops (5% aa) - 5 minutes
Danstar Windsor Yeast
Mashed at 151F for 60 minutes, single infusion and batch sparge.
Added the honey towards the end, with five or ten minutes to go. Had the honey (which had crystalized) measured out in a large mixing bowl. Added a pitcher or two of hot wort from the boil kettle to the mixing bowl and stirred like crazy to melt the honey. Then poured the whole mixture into the boil kettle.
Fermented at 61F.