Golden Honey Pale Ale
Brew a luscious Golden Honey Pale Ale featuring a rich malt backbone of pale ale, Vienna, and dextrin malts, balanced by aromatic Cascade hops. Infused with a variety of honey, this beer delivers complex flavors and a delightful aroma, perfect for summer evenings or special occasions. The D-47 yeast enhances the honey profile, making each sip a sensory journey.
ingredients
- 8 lbs. pale ale malt, crushed
- 0.907 lbs. Vienna malt, crushed
- 0.454 lbs. dextrin malt, crushed
- 3 oz. Cascade hops (25 IBU) - 60 min
- 1 oz. Cascade hops (8 IBU) - 30 min
- 1 oz. Cascade hops, 2 min
- 4.09 lbs. honey (aromatic blend)
- 1 tsp. yeast energizer
- 1 tsp. yeast nutrient
- 11 g Lalvin D-47 yeast, rehydrated
steps
- 1.
Begin by heating 3 gallons of water to 165°F for mashing.
- 2.
Add the crushed pale ale, Vienna, and dextrin malts, maintaining a mash temperature of about 152°F for 60 minutes.
- 3.
After the mash, sparge with enough water to collect about 6 gallons of wort in your brew kettle.
- 4.
Bring the wort to a boil and add the first addition of Cascade hops (60 min).
- 5.
After 30 minutes, add the second addition of Cascade hops (30 min).
- 6.
In the final 2 minutes of the boil, add the last ounce of Cascade hops.
- 7.
Remove from heat and cool the wort rapidly to 70°F.
- 8.
Transfer to the fermentation vessel, adding the honey, yeast energizer, and yeast nutrient.
- 9.
Pitch the rehydrated Lalvin D-47 yeast and seal the fermentation vessel.
- 10.
Allow the beer to ferment for about 2 weeks at a consistent temperature, then bottle or keg as desired.
