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Any thoughts on the below? I’m just putting something together from several leftover ingredients I have. My father keeps bees, so we have an abundant supply of honey, and thought I’d try to work it in there. Thought it’d be fun to throw stuff together and see what happens, but wanted to stop by for some feedback first. Let me know, thanks!

Brew Method: Partial Mash
Style Name: Mild
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Boil Size: 1.5 gallons
Boil Gravity: 1.057
Efficiency: 75% (brew house)

Original Gravity: 1.057
Final Gravity: 1.015
ABV (standard): 5.5%
IBU (tinseth): 22.85
SRM (morey): 36.15

0.25 lb - United Kingdom - Chocolate (9.6%)
0.25 lb - Belgian - Special B (9.6%)
0.25 lb - Belgian - Biscuit (9.6%)
0.25 lb - American - Special Roast (9.6%)
8 oz - Honey (19.2%)
1.1 lb - Liquid Malt Extract - Pilsen (42.3%)

0.25 oz - St. Golding, Type: Pellet, AA: 3.2, Use: Boil for 30 min, IBU: 7.34
0.25 oz - US Fuggle, Type: Pellet, AA: 5.2, Use: Boil for 60 min, IBU: 15.51

Wyeast - British Ale 1098
Starter: No
Form: Liquid
Attenuation (avg): 74%
Flocculation: Med-High
Optimum Temp: 64 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)

Method: Honey
Amount: .82 oz
CO2 Level: 2.1 Volumes

Generated by Brewer’s Friend -
Date: 2014-01-02 17:02 UTC
Recipe Last Updated: 2014-01-01 20:56 UTC

40% Specialty grains is a lot. You want that total amount to be closer to 10-15%. Cut the specialty grains down and mash a lb or 2 of base malt along with those grains. 20% honey is a lot too. You’re beer will be very dry since honey will totally ferment out… but if that’s what you’re looking for, go for it.

Thank you!

I’m not 100% sure of what I’m looking for, since I haven’t put many recipes together on my own, but I’d like to avoid it being overly dry. I’ll drop the honey…as for the base malt, I’ve got plenty of light LME that I can drop in after cutting the grains. Thanks for helping me dial this in!

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