Recipe does not conform to the American Amber Ale style.
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.
|7.0 lb||American 2-Row||Rahr||Mash||38||1 °L|
|1.0 lb||Honey, Wildflower||Any||Late Boil||35||1 °L|
|1.0 lb||Munich Malt I||Weyermann®||Mash||37||5 °L|
|0.5 lb||Honey Malt||Gambrinus||Mash||37||22 °L|
|0.5 lb||Caramel Vienne 20L||Briess||Mash||35||20 °L|
|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%|
|Dry English Ale Yeast||White Labs WLP007||80.0%|