Stellanor
Member
Hi All!
I was hoping to get some advice regarding a recipe I've been compiling. I have tried a couple of different recipes involving honey (all of which have been dry as a bone), and from reading on the forum, a little honey malt can help bump up honey flavor without drying out the final product like whoa. The below is a conglomeration of recipes found from various places. My necessity for advice comes from not having tried enough types of yeast or hops to know what would go well with the following ingredients, but I'm willing to try almost anything. I'm going for a light/blonde, fairly heavy ABV ale, lots of honey aroma and taste, not too insanely dry.
--5 gallon batch--
5# extra light LME
0.5# honey malt
0.5# carapils (maybe 10L?)
1# extra light DME
1# wildflower honey
hops ??
yeast ??
Planning on adding the honey into primary after fermentation slows down, as has been suggested on several forum posts. I've only had experience with Fuggles, Kent Goldings and Cluster hops, and Nottingham and Windsor yeasts. I'm willing to give anything a shot that folks think would go well here. I love hops, but HWMBO and everyone else I brew for can be a little hop-shy. Middle of the road suggestions for type and addition times? Would love to know what you think.
I was hoping to get some advice regarding a recipe I've been compiling. I have tried a couple of different recipes involving honey (all of which have been dry as a bone), and from reading on the forum, a little honey malt can help bump up honey flavor without drying out the final product like whoa. The below is a conglomeration of recipes found from various places. My necessity for advice comes from not having tried enough types of yeast or hops to know what would go well with the following ingredients, but I'm willing to try almost anything. I'm going for a light/blonde, fairly heavy ABV ale, lots of honey aroma and taste, not too insanely dry.
--5 gallon batch--
5# extra light LME
0.5# honey malt
0.5# carapils (maybe 10L?)
1# extra light DME
1# wildflower honey
hops ??
yeast ??
Planning on adding the honey into primary after fermentation slows down, as has been suggested on several forum posts. I've only had experience with Fuggles, Kent Goldings and Cluster hops, and Nottingham and Windsor yeasts. I'm willing to give anything a shot that folks think would go well here. I love hops, but HWMBO and everyone else I brew for can be a little hop-shy. Middle of the road suggestions for type and addition times? Would love to know what you think.