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Honkers Ale Clone II

Honkers Ale Clone II

Special/Best/Premium Bitter : All Grain : 5.5 gal

Mash Mouth

Brewing Today with Std American Grains for the most part. Visited Chicago and tried Honkers first hand - it was very good thus the recipe. Thanks BrotherMalcolm' Honkers Ale Clone for the base recipe.

August 22, 2013 at 12:20pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 8.00 lbs Standard 2-Row; Rahr

    Standard 2-Row; Rahr

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 1.00 lbs 2-Row Caramel Malt 10L; Briess

    2-Row Caramel Malt 10L; Briess

    Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1.00 lbs Red Wheat Malt; Briess

    Red Wheat Malt; Briess

    Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • 0.125 lbs Pale Chocolate Malt; Thomas Fawcett

    Pale Chocolate Malt; Thomas Fawcett

    Roasted coffee flavor.

  • 1.0 oz Styrian Goldings - 6.0 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • 0.75 oz Styrian Goldings - 6.0 AA% pellets; boiled 15 min

    Styrian Goldings

    Mild, pleasant.

  • 0.50 oz Styrian Goldings - 6.0 AA% pellets; boiled 1 min

    Styrian Goldings

    Mild, pleasant.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 1 ea Ferm-Cap S - (omitted from calculations)

    Ferm-Cap S

    A silica-based emulsion with the ability to increase fermentation capacity and improve hop utilization with no negative effect on final beer head stability. Can reduce required fermenter head space from 20% to about 5%. Product is removed from the beer on yeast cells and tank walls.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: B - Special/Best/Premium Bitter

Range for this Style
Original Gravity: 1.047 1.040 - 1.048
Terminal Gravity: 1.010 1.008 - 1.012
Color: 9.7 SRM 5 - 16
Alcohol: 4.8% ABV 3.80% - 4.60%
Bitterness: 33.1 IBU 25.00 - 40.00

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