Briargrove Honey Ale (1 ratings)

Extract Recipe

Submitted By: chuckpo (Shared)
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Brewer: Chuck Poindexter
Batch Size: 5.00 galStyle: American Amber Ale (10B)
Boil Size: 3.67 galStyle Guide: BJCP 2008
Color: 10.0 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 24.2 IBUsBoil Time: 60 min
Est OG: 1.067 (16.3° P)
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Amount Name Type #
5.00 gal Dallas, TX Water 1
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
8.00 oz Biscuit Malt (23.0 SRM) Grain 4
1 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 5
6 lbs 9.60 oz LME Golden Light (Briess) (4.0 SRM) Extract 6
1.50 oz Glacier [5.6%] - Boil 55 min Hops 7
1.50 oz Fuggles [4.5%] - Boil 7 min Hops 8
1.0 pkgs Windsor Yeast (Lallemand #-) Yeast 9
1 lbs Honey (1.0 SRM) Sugar 10

Taste Notes

Initial taste after brewing is good, very sweet.


Swapped Kent Goldings with Glacier hops, for more of an earthy flavor. Gypsum was probably not needed for Dallas water. It was in the original White House Honey Ale recipe for their water. I added it anyway, and according to the water tools, it's not unsafe but may cause off flavors. We will see how it comes out. After boiling Fuggles for 1 minute, add honey and boil an additional 5 minutes. Cooled with wort chiller, pitched at around 90F, hopefully not too high. I was impatient... Primary fermentation is in 6.5G glass with blowoff tube. When krausening subsides, will add airlock and remove tube. 7 hours after pitching yeast, no fermentation activity. Waiting it out for 3 days max before trying to repitch. Repitched yeast after 24 hours. Assumption is the original yeast was killed during rehydration, water was too hot. Repitch around 1pm, activity seen (bubbles in blowoff tube bucket) at 4:45pm Signs of krausening around 7pm


Friends and Neighbors Loved it!

by twowheeler1300

I converted this to an all grain as a 23. Specialty Beer. With more hopping, it could fall under a 14B as it's more of an Imperial IPA. I actually have a version in secondary now. IBU's are around 37 so I pumped it up a tad. I also added 1oz Cascade to the secondary for some aroma. Lastly, I did 1 lb honey in the boil for 60 minutes and a second 1lb the last 10. Version 1, I did not adjust my mash pH. I did so for #2.

For yeast, I went with WLP001.

My version 1 of this was kegged and served to friends and neighbors. They all seemed to enjoy it plenty!

Though I'm no beer judge, here are my impressions of v1:

Aroma: Very little hop detected. Pleasant malt character and I feel as if I could almost detect the slightest bit of honey. Very fait, as I think it should be.

Appearance: Bright golden color. Additional clarity began after 1 1/2-2 weeks.

Flavor: Extremely drinkable! A good balance of malty sweetness but could use a tad more hop flavor/aroma for my liking.

Mouthfeel: I'm not expert but I'd describe this as clean, not overly crisp.

Overall Impression: All-in-all, this seemed like a well balanced beer. I'm looking forward to v2 with the minor up-tick in IBU's (20 to 37) and the addition of the small amount of Cascade dry hop.

Thank you for the contribution.



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