This honey bitter ale is the frontrunner of a series of four beers brewed to kick off 2008, each brewed a week after the previous. Austin Homebrew Supply's "English Honey Bitter" recipe was used to put this brew together. It is also the first of my brews to use Waco, TX tap water. I figured it couldn't hurt to use a mineral rich water in brewing an English ale. Glass carboys were used in both primary and secondary fermentation.
- 2.5 lbs. Light Crystal Malt
- 0.5 lb. Honey Malt
- 0.5 lb. Cara-pils
- 4.0 lbs. Extra Pale Malt Extract
- 2.0 lbs. Clover Honey
- 1 oz. Challenger Pellet Hops (bittering)
- 1 oz. Styrian Goldings Pellet Hops (flavoring)
- 1 oz. Fuggles Pellet Hops (finishing)
- White Labs English Ale Yeast (WLP002 Pitchable Tube)
Secondary Fermentation in 5 gallon glass carboy @ 67°F for 7 days.
Appearance: Deep gold/copper color (≈8-9 SRM), thick & moderately rich white head, steady lacing, moderate chill haze (no clarifying agent used)
Smell: Slightly sweet pale malty aroma, faint touch of fruity esters, similar to a pale ale, but without as much hoppiness.
Taste: Distinct flavors present: light crystal maltiness with a hint of hop bitterness, and the honey leaves a touch of sweetness in the aftertaste.
Mouthfeel: Very light feel, almost too light. Not necessarily creamy.
Overall very easy to drink and refreshing. I'll have to do this one again.