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.

Ingredients:

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)

Targets:

Original Gravity: 1.046
Final Gravity: 1.010 – 1.013
Estimated ABV: 4.3 %
Bitterness: 17.5 IBUs
Color: 5.4 SRM

Directions:

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.

Notes:

I really like this beer. When fresh, it has a nice hop character to it.

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