Honey Wolf (Hazy)
Hazy Pale Ale with a twist, American Honey Malt adds a malty flair to a style that is typically all about the hops.
Type: Ale
Style: Pale Ale
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 8.0 lbs | Synergy Select Pilsen Malt | Mash Grain | Single varietal base malt |
| 1.5 lbs | American Honey Malt | Mash Grain | Melanoidin |
| 1.0 lb | Wheat Malt, White | Mash Grain | Wheat Malt |
| 1.0 lb | Flaked Oats | Mash Grain | Pregelatinized Flakes |
| 1.0, 1.0 oz | Citra, Mosaic Hops (11, 12% AAU) | Whirlpool 180°F 10min | |
| 0.5, 0.5 oz | Citra, Mosaic Hops in straining bag (11, 12% AAU) | Fermenter Day 2 to Day 4 | |
| 0.5, 0.5 oz | Citra, Mosaic Hops in straining bag (11, 12% AAU) | Fermenter Day 4 to Day 6 | |
| 1 pack | WLP066 London Fog Ale Yeast (plus 1/4 pack for bottle conditioning) | Fermenter |
Procedures
- Mash crushed grains in 4 gallons of water at 153-155°F for 60 minutes
- Sparge grain with 170°F water to obtain desired pre-boil kettle volume
- Boil for 60 minutes
- Cool to 180°F
- Add 1.0 oz Citra and 1.0 oz Mosaic hops
- Allow 10-minute whirlpool rest with hops
- Turn off heat and cool wort to 68°F
- Transfer to fermenter
- Pitch one pack of WLP066 London Fog Ale Yeast
Primary Fermentation: 1 week at 66-68°F. Add 0.5 oz Citra and 0.5 oz Mosaic at day 2 and day 4 (in straining bags), remove each after 2 days in fermenter.
Secondary Fermentation: 1 week at 40-50°F
Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP066 London Fog Ale Yeast for 2 weeks
Original Gravity: 1.062
Final Gravity: 1.014
Alcohol by Weight:
Alcohol by Volume: 6.3
IBU: 10
Color: 9 SRM
Tags: