My wife wanted to design a beer recipe on her own. She was interested in creating a malt forward beer that was an easy session beer. She didn’t want something too bitter. Without a beer style in mind she designed the following recipe. I think it would be classified as a Mild. It was named “Honey I’m Home” because of the amount of honey malt in the grist bill. Say it like you are Ricky Ricardo.
- 3 lbs German Pilsner Malt (1.6 SRM)
- 3 lbs Two-row Malt (US) (2.0 SRM)
- 2 lbs CaraPils (1.8 SRM)
- 1 lb Honey Malt (Canadian) (18.0 SRM)
- 1 oz Hallertauer [4.8 %] – Boil 25 min
- 1 oz Saaz [4.0 %] – Boil 25 min
- 1 oz Hallertauer [4.8 %] – Boil 0 min
- 1 oz Saaz [4.0 %] – Boil 0 min
- American Ale Yeast (US 05)
- Original Gravity: 1.046
- Final Gravity: 1.010 – 1.013
- Estimated ABV: 4.3 %
- Bitterness: 17.5 IBUs
- Color: 5.4 SRM
- Mash grains in single step infusion. Target a mash temperature of 149° F. Mash for an hour or until conversion is complete.
- Batch sparge the grains and collect 7 gallons of wort.
- Boil the wort for 60 minutes.
- At 25 minutes remaining, add the first charge of hops.
- At flame out add the remaining hops.
- Using immersion chiller, cool wort to yeast pitching temperature (68° F).
- Transfer to fermentor and pitch yeast.
- Ferment at 68° F until complete. (approx 10 days)
- Bottle or keg.
I really like this beer. When fresh, it has a nice hop character to it.