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Late Summer Honey

Brewer: Benderman's Email: andrew.brenneman@gmail.com
Beer: Late Summer Honey Style: American Pale
Type: All grain Size: 21 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 36 IBU
OG: 1.055 FG: 1.011
Alcohol: 5.6% v/v (4.4% w/w)
Water: Sediment and carbon filtered from a high quality municipal source. Gypsum salt usually added in a unmeasured amout. Check wind direction. :-)
Grain: 28 lb. American 2-row
2 lb. Wheat malt
2 lb. American Vienna
2 lb. American Munich
Mash: 75% efficiency
Add grain to mash tun while increasing water temp. to 120 degrees f. Protein rest for at least 20 min. Increase to desired temp for starch conversion. I prefer the mid 40's for a nice high-alcohol light-body beer... 1.5 hrs total mash after protein rest. sparge at 170 degrees f. or greater.
Boil: 65 minutes SG 1.048 24 gallons
0 oz.
5 lb. Honey
4 Whirlfloc tablets at final 15 minute point.
Honey at 30 min. mark (adjust according to you own research).
Cool, settle trub, and transfer to ferment.
Hops: 2 oz. Chinook (12% AA, 60 min.)
1 oz. Cascade (6% AA, 45 min.)
2 oz. Cascade (6% AA, 30 min.)
1.5 oz. Cascade (6% AA, 15 min.)
1.5 oz. Cascade (aroma)
Yeast: S-04 is a good all around dry ale yeast, easy to use and effective. There are better yeasts, but I brew on a large scale and want to keep costs down. (3) 11.5g packets should be efficient for a 21 gal batch. I think? Choose your favorite yeast, by all means. Kolch might work well also.
Log: As with any homebrew, rack according to your abilities and equipment, and DO NOT DRINK TOO EARLY... Your wait will be well spent.! ENJOY.

Recipe posted 08/27/07.