Honey Brown Ale
This Honey Brown Ale recipe combines the deep, rich flavors of caramel and chocolate malts with the sweet, floral notes of honey. Brewed to perfection, this amber ale delivers a balanced taste that's both refreshing and hearty. Ideal for gatherings or quiet nights by the fireside, this beer will leave your palate craving another sip.
ingredients
- 6 lbs Pale Malt
- 1 lb Crystal Malt (40L)
- 0.5 lb Chocolate Malt
- 0.5 lb Caramel Malt (60L)
- 1 lb Honey (preferably wildflower or clover)
- 1 oz East Kent Goldings hops (bittering)
- 0.5 oz Fuggle hops (flavor)
- 1 packet of American Ale yeast
- 3/4 cup priming sugar (for bottling)
- Water (as needed)
steps
- 1.
Start by heating 3 gallons of water in your brew kettle to 165°F.
- 2.
Add the crushed malts into a grain bag and steep for 30 minutes, maintaining temperature around 150-155°F.
- 3.
Remove grain bag and bring the wort to a boil.
- 4.
After reaching a boil, add 1 oz of East Kent Goldings hops and boil for 60 minutes.
- 5.
With 15 minutes left in the boil, add 0.5 oz of Fuggle hops and the honey.
- 6.
Chill the wort rapidly to around 70°F using a wort chiller or ice bath.
- 7.
Transfer the wort to a sanitized fermenter and top off with water to reach 5 gallons.
- 8.
Pitch the yeast according to its instructions and seal the fermenter with an airlock.
- 9.
Allow the beer to ferment in a cool, dark place for 1-2 weeks, or until fermentation is complete.
- 10.
Bottle the beer with priming sugar and let it carbonate for another 1-2 weeks before chilling and serving.
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