Amber Honey Ale

an All Grain American Amber Ale by MMB


Amount Fermentable Maltster Use PPG Color
7.0 lb
American 2-Row
Rahr 70 % Mash 38 1 °L
1.0 lb
Honey, Wildflower
Any 10 % Late Boil 35 1 °L
1.0 lb
Munich Malt I
Weyermann® 10 % Mash 37 5 °L
0.5 lb
Honey Malt
Gambrinus 5 % Mash 37 22 °L
0.5 lb
Caramel Vienne 20L
Briess 5 % Mash 35 20 °L


Amount Hop Time Use Form AA
0.5 oz Northern Brewer (US) 60 min Boil Pellet 9.6%
0.5 oz Hallertauer Mittelfrüh (DE) 20 min Boil Pellet 4.2%
0.5 oz Hallertauer Mittelfrüh (DE) 10 min Boil Pellet 4.2%


Name Lab/Product Attenuation
Dry English Ale Yeast White Labs WLP007 80.0%


NOTE: Honey is to be added into the primary fermenter after the major krausen begins to fall. This preserves some of the aroma (it won't be carried away by rapidly escaping CO2). Brewtoad won't let me select "Primary" as an option for the fermentable addition.

Brewed this on April 7th, 2013. OG (before Honey addition) was 1.051. Pitched a 2L starter of WLP007 at 68F and held at 68F for start of primary fermentation. High krausen fell after 24 hours and I added one pound of local wildflower honey to the fermenter at 48 hours into fermentation.

Crashed and kegged on 4-18-2013. The honey was added right after high krausen. The FG measured right at 1.012 SG. The finished beer was very clear and had a very noticeable honey aroma. Can't wait for this one to carb up.


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  • Hop Substitutions
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