I think this recipe may be one of my summer brews this year. This honey wheat ale recipe is based on the American Wheat style, but a little darker in color. I’m trying to capture the honey in the color too.
This is an all grain recipe and as you will see, not fully baked.
4.5 lbs. American 2-row Malt
4.5 lbs. Wheat Malt (hopefully American)
.75 lbs. Honey Malt
.25 lbs. American Caramel 20°L
.5 lbs. Honey
1.0 oz. Yakima Magnum Hops boiled 60 mins.
.5 oz. Glacier Hops boiled 15 mins
Yeast: White Labs WLP001 California Ale
Original Gravity: 1.050
Terminal Gravity: 1.011
Color: 8.18° SRM
Bitterness: 36.9 IBU
Alcohol (%volume): 5.1 %
Using a clean American yeast strain to stay away from the clovey flavors of a Hefe strain.
Mash at 152° F for 60 minutes. I will probably pick up some local honey. Not sure when to add it tho. Probably at knockout. I may rack the beer to another vessel like a glass carboy and add the honey then. Not sure at this point. Depends how sweet I want to go. Probably not that sweet since I have the honey malt in there as well.
Not sure about the hop amounts either. I want to find a nice balance between the sweetness of the honey malt/honey and the bitterness of the hops. I had good results with Glacier hops last year, but I haven’t used Magnum hops before. I think it will need to be a game day decision.
If you would like to follow along with this brew session, check out these links: