Sometimes a change is needed. We always enjoy variety in life, so the same goes for the craft beer we drink. Homebrewing can fill in the voids where you can make a beer you can’t buy. That being said, we decided it was time to brew a honey brown ale unlike anything from the shelves at the store.

Seven different grains are used in conjunction with some local honey and English hops to result in a rich dark brew with a divine aroma. Using so many specialty malts goes against the norm, but stick with it because the huge body it produces will balance the drying effect of the honey. Priming with honey in the keg gives a smooth carbonation and a lasting head that is appealing and delicious. Using Irish Ale yeast will help to maintain a crisp profile with subtle fruitiness. A spunding valve on your Korny Keg is needed to monitor the pressure and will also help in setting the final carbonation level.

       Honey Brown Ale              5 G.

2.25 #  Rahr Pale Ale malt

2 #  Rahr 2-Row malt

2.25  #  Viking Red Ale malt 25-29 L

2 #  Bonlander Munich malt

.5 #  Victory malt

2.125 #  Viking Caramel Sweet malt

2 oz.  Briess Midnight Wheat malt

2 # Local Raw Honey    –   1 # 10 oz. Honey in 1°   plus 6 oz. primer/keg

2 oz.   Kent Golding pellets             5 % AA

1 tsp. Irish Moss  .5 tsp.  yeast nutrient to boil

Mash  3.75 G. water at 168 °F in tun add grains to 156 °F

rest at 154 °F until complete

add 2 Gal. water @ 170 °F

Sparge continuous  3 G. 168 °F water

Boil    60 min.

Hops  First addition         .5 oz. KG            @   First Wort

Second                 .5 oz. KG             @  15 min.

Third                      .5 oz. KG             @  30 min.

Last                       .5 oz.  KG             @ End

O.G.  1.059     adjusted to 1.085 w/ Honey        18 SRM                         25 IBU’s

Rest  5 min.-chill to fermenter-oxygenate Pitch @  66 °F

Yeast   Wyeast 1084 Irish Ale

Honey Addition 1 # 10 oz. to Primary day 4

Rack to Keg  day 11 on top of 6 oz. priming honey

lid keg and charge with 12 # attach spunding valve previously set to 26 #

secondary ferment at 66 °F 3 weeks

Cold Crash 1 week then enjoy

Notes  F.G. 1.024 8 % ABV

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                                               227 Cals./ 12 oz. serving