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Stagger Lee's Honey Brown

Hey now! ah..the search for the perfect honey beer.
This is the latest in a long series of experiments,
trying to get good honey flavor without losing the body
of the brew. Hence, the use of a good amount of carapils
and crystal malts. This was just racked to the secondaries
and tastes great! Shakedown Street Brewery is proud to
bring you another great recipe...Feed Your Head!

Brewer: jonathan edwards Email: mrpookey@mindspring.com
Beer: Stagger Lee's Honey Brown Style: American Brown
Type: All grain Size: 11 gallons
Color:
33 HCU (~16 SRM)
Bitterness: 39 IBU
OG: 1.056 FG: 1.014
Alcohol: 5.5% v/v (4.3% w/w)
Water: 1tsp gypsum to mash water
2tsp gypsum to sparge
1/4tsp acid blend to sparge
Grain: 12.5 lb. American 2-row
3 lb. German Munich
1.5 lb. American crystal 60L
2.5 lb. Dextrine malt (Cara-Pils)
.62 lb. American chocolate
Mash: 68% efficiency
simple infusion mash at 156F, mash out at 168F. sparged 1 1/2 hours
with 170F water.
Boil: 90 minutes SG 1.050 12.5 gallons
3 lb. Honey
2tsp irish moss
3lbs tupelo honey added after flame was killed.
Hops: 1.5 oz. Northern Brewer (8.8% AA, 60 min.)
1 oz. Kent Goldings (5.4% AA, 45 min.)
1 oz. Kent Goldings (5.4% AA, 30 min.)
.5 oz. Kent Goldings (5.4% AA, 15 min.)
Yeast: 5.5gallons fermented with wyeast 1056
5.5gallons with wyeast 1056

used 1/2 gallon starters.
Log: racked to seconday 5/28.
Carbonation: 2.0 volumes Keg: 15.0 psi @ 58°F
Tasting: taste good so far...will update.

Recipe posted 05/28/98.