Amber Honey Ale

an All Grain, American Amber Ale by MMB No Reviews

Fermentables Efficiency: 72.0 % Batch size: 5.0 gal

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

Hops Boil time: 60 min

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

Yeasts

Name Lab/Product Average Attenuation
Dry English Ale Yeast White Labs WLP007 75.0%

Fermentation

Primary
7 days
Secondary
N/A
Conditioning
10 days
Grain to Glass
17 days

Notes

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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