Originally Posted by the_bird
OK, I'll confess. I don't get this recipe.
Why use honey in a beer with a lot of dark roasted malts? Even at these reduced levels, it's going to be hard for any of the honey character to come through. The honey will ferment out almost completely, which will leave the ending beer a bit on the dry side. But, that's countered by TWO pounds of crystal malt, which is a buttload for most recipes. But, that'a a darked crystal, which I wouldn't necessarily envision with the honey..... so I just don't know what's going on here
Back up to the beginning... how do you envision this beer coming out? What kinds of flavors and characters are you trying to do? You started out with a recipe that was going to be WICKED harsh from all that roasted malt (especially the BP), now you've almost moved to the other end of the spectrum.
What are you trying to make?
i don't know...
as i said in the original post, this is my third all-grain. this is also ONLY my 8th beer. so i'm very new to everything. i've been studying the BJCP guidelines and (casually) researching different malts (base and specialty). for some reason, i no longer like the idea of taking someone else's recipe... i'm much more interested in building my own recipes based on the style guidelines. that's why i'm here, i guess... to learn how different grains and ingredients interact with one another.
i got the original extract recipe from my LHBS. and I LOVED IT!!! so i thought i could replicate it in an all-grain recipe.
for the overall recipe, i'm not too concerned with a heavy honey flavor. i want a beer that doesn't have a super heavy hops bitterness, but i definitely want the malt to have a bite to it.
if anyone's interested in helping me revise this recipe, i'd be more than appreciative.
seriously... lay down what you would do for this recipe, and i'll probably end up brewing it. but i don't always want to brew a beer that someone else has already done... to me, it takes the fun out of it.
thanks for all the advice!