Hopped Honey Amber Ale

[BigDog007]

Hi All,

I'm planning my own recipe for what I'm calling a "Hopped Honey Amber Ale". This is my first attempt at an all grain batch using BIAB method so I'd love any input.

Water Prep:
11.0g of Gypsum

Mash:
13Lbs Pale Malt (2 Row) US (2.0SRM)
12oz Carapils (Briess)
12oz Roasted Barley (Briess)

Hops (Boil):
1oz Amarillo (60m)
1oz Chinook (30m)
1oz Centennial (10m)
1oz Citra (5m)
Whirlfloc Tablet (15m)
1oz Sweet Orange Peel (5m)

Fermentation:
1Lb Clover Honey (Added 1 week into primary)

Yeast:
1.4L starter from Wyeast 1056

I plan on keeping it in primary for 3-4 weeks total before moving directly to keg.

Like I said above this is my first attempt at an all grain recipe so any suggestions would be greatly appreciated.

 

[HopHound12]

I'd throw in some munich or maybe some crystal... with just the two row and roasted barley I think you will be missing the mark on the malt flavor. Instead of using whole honey you could use some honey malt which gives good honey flavor as well.

 

[mrdail87]

I'd agree with above. Honey actually won't add any sweetness once it ferments, and actually dries the beer out.

 

[BigDog007]

I'd throw in some munich or maybe some crystal... with just the two row and roasted barley I think you will be missing the mark on the malt flavor. Instead of using whole honey you could use some honey malt which gives good honey flavor as well.

Should I replace the 2 row with honey malt pound for pound?

 

[HopHound12]

Honey malt is pretty strong stuff, you could replace the 2 row with .5 to 1 pound of the honey malt or just add it in. Don't go over a pound unless you want it really sweet.