Motor City Madhouse Ale
brown ale, honey ale, all-grain
Source: Kevin Emery (email@example.com),
HBD #1698, 4/5/95
While this beer did have some honey character, the alcohol taste was
stronger. I don't think creating a brew so high in alcohol that the yeast
quit, thereby giving the honey flavor is the way to go. I think we just
need to find a good yeast that will leave some of the honey profile. This one
did mellow a bit, but was not one of my better beers.
I just recently brewed a honey beer from canned malt..... Don't remember
the specifics but it was something like 3.3 pounds liquid malt extract,
2 1/2 pounds clover honey and other goodies...... I again used WYeast 1007,
this time is was 3 times removed from the packet. It fermented everything.
I now have a very pleasant brew, but no honey profile.
One side note..... I don't know if it's because of the honey, but the
brews I have used it in all seem to be a bit more clear. Then again, it
could just be the gelatin!!!
- 8 pounds of English 2-row
- 1 pound of wheat
- 2 1/2 pounds of clover honey
- 1 oz Willamette
- 1 oz of hallertau
- Irish moss
- gelatin (secondary)
- WYeast 1007
The mash schedule was:
95 degrees for 15 minutes (Acid Rest)
122 degrees for 30 minutes (Protein Rest)
152 degrees for 45-60 minutes (until passed iodine test)
- OG: 1064
- FG 1010
- ABV: 7.09%