Hop Barley and the Alers

Recipe: Honey Nut Brown Ale

Recipe from National Honey Board for 5.5 G wort (5 G final).

Fermentables

• 8.5# 2-row pale malt
• 1# caramel 120 L
• 0.5# carapils
• 0.125# roasted barley
• 0.125# chocolate malt
• Extract brewers: replace the pale malt with 8# pale extract syrup and steep the rest of the grains at 150F for 15min; also add 0.5# dextrin malt

Hops

• 0.5 oz N Brewer (8% aau, 21% utilization) - 90 min
• 1 oz Cascades (5% aau, 21% utilization) - 90 min
• 0.5 oz Cascades (5% aau, 11% utilization) - 30 min
• 0.5 oz Fuggles - 10 min
• 0.5 oz Fuggles - 0 min
• 31 IBU

Water

• Calcium - 30 ppm
• Sulfate - 100 ppm
• Chloride - 30 ppm

Procedure

• Mash Temp: 160 F
• OG 1.060
• FG 1.016
• .75# clover honey: Honey should be added to the beer at high kraesen (peak of fermentation activity), diluted (with hot pasteurized water) to the original specific gravity of the fermenting beer. There should be an increase in mash temperature if you are using more honey to compensate for the dilution factor. Brewers should aim for mash temperatures between 155-162 F to promote more dextrins.
• pasteurize honey at 176 F for 2.5 hrs (e.g. in oven) , cool