Honey Brown Ale

What would happen if you augmented the slightly dry, caramelly and roasty character of a smooth, mellow English brown ale with the sweet floral flavor of clover honey? What if you added the honey at the very last possible minute to maximize its presence in the finished beer? What if it was delicious? Something with a little backbone, but still smooth.

So, the stuff came from Northern Brewer, who calls this "A light, clean fermenting ale modeled after the "cream lagers" of the northeast United States. Low in gravity, long on flavor, this beer is a pale thirst-quencher, great for brewing and enjoying in the summertime. Dingemans Biscuit Malt gives our Cream Ale a warm, toasty flavor that complements the light hopping." Bring it. We've got some Cream Stout that needs some pairing for Black n' Tannage.

Steeping: .5 lb. Simpson's Chocolate, .5 lb. Dingemans Special B, .5 lb. Dingemans Biscuit, .5 lb. Briess Special Roast
Extract: 12 lbs. Gold Malt Syrup
Honey: 2 lbs. Clover
Bitters: 1 oz. Cluster pellets (7.5%) at 30 minutes into boil; .75 oz Cluster at 50 minutes in, then .25 oz pellets and 1 oz Cascade leaf (8.7%)
Yeast: Safbrew S-33's, started on honey water 12 hours prior

Steeped the grains for 30 mins from 80 degrees up to 125, drinking up the last pitcherful of the Cream Ale. Hey look! We've got a corney of the Cream Stout in the fridge hiding behind that Ale. And it's good!
Took 30 minutes to get the 10 gallons up to a rolling boil, the first hops going in then. The biggest long chain bread crumbs floating around in their after the protein break that I'd ever seen.

Added the second Cluster, and let the boil go, thinking we'd get in a quick WoD during the half hour before the next batch of hops to go in, but it all took longer than we thought. Boiled 7 minutes longer than the 30 planned, put in the final Cascade and shut off the heat.

Oh, yeah, that honey stuff.

Fired up the gas again, started stirring, poured it in, then just shut it all back down. No honey boil. This ain't mead. heh.

Chilled and really took a long time to get back under 100 degrees. Two full corneys (not much head space) but a lot of yeast in there workin'. Corneys in the garage, should be at an optimum temperature of 59–75° F. It'll run a little warm, but let's git 'er done.

No real mishaps, everything tasting, looking and smelling good. Thinking that the normal OG would be in the low 1040ies, but we're at 1050. Rock the house.

Day 4: Fermentation stopping at 1011 for both corneys. Into the chiller wid' ye.

Three weeks later, we had a sweetish light brown liquid with an alcoholic sledgehammer hidden within every glass. Dry. 11.5% octane.

Six weeks later. It's smooth, smooth. The hammer's still within, but softened with a layer of brown velvet. It's a win, but don't drink it on an empty stomach.