I posted a version of this recipe with Raspberry flavoring, Rasp-muttin Raspberry Honey Nut Brown Ale, but this is the original. I ordered it way back when in a kit from Northern Brewer, and I’ve brewed it a great many times. The version below uses American Ale Yeast, but I think I may prefer British Ale (White Labs WLP005). It seems to bring the malt flavors out better.
In any case, it’s a very tasty beer, and people are amazed at how light it is. At times in it’s maturation the chocolate will come out more, and sometimes the honey, it’s really nice to drink it over a period of time and taste the changes.
It’s also easily adaptable to a BiaB recipe, and if that’s how you brew, go for it!
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
25.0 IBUs |
16.8918479 |
1.054 |
1.011 |
5.7 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
8 lbs |
80 |
| Biscuit Malt |
4 oz |
2.5 |
| Chocolate Malt |
4 oz |
2.5 |
| Special B Malt |
4 oz |
2.5 |
| Special Roast |
4 oz |
2.5 |
| Honey |
1 lbs |
10 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Cluster |
1 oz |
60 min |
Boil |
Pellet |
7 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| American Ale (1056) |
Wyeast Labs |
75% |
60°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
153°F |
60 min |
Notes
This is the original recipe that I had from the Northern Brewer Kit, originally brewed on 10/18/09 with Fantus.
Add honey at Flameout |
