A full-bodied American brown with honey for extra flavoring.
Specialty malts: English Crystal, honey malt, chocolate malt, Crystal 40L
Featured hops: Mt. Hood
Other additives: honey
O.G. = 1.052
F.G. = 1.014
Approximately 5.0% ABV
Approximately 174 Cal / 12 oz
Makes 5 US gallons
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Well I am going to be honest that now the weather is colder I do find myself drinking more of my Honey Brown. It took a while to mature to the point where I think its great but after about 8 weeks in the bottle it is pretty smooth and I have gotten a lot of compliments on it. I look forward to brewing it again next year.
Brewed all-grain with dry yeast. Fermentation petered out half-way through but some yeast ghosts kicked it back up again. Things got interesting when I racked to secondary on top of another pound of honey and 14oz of PB2 (de-oiled roasted peanut powder). During 2 weeks of a very slow secondary fermentation, the flavor & aroma went exactly where I was hoping... It's like drinking a newcastle while simultaneously eating honey nut cheerios... so obviously it'll be dubbed "honey nut beerios".
This is my first brew ever. I had to taste one last night because my curiosity got the best of me; after only 9 days in the bottle and it tasted pretty good. I expect it to taste even better after a few more days just for carbonation reasons (needed a tad more.) I have a batch of Oatmeal Stout right behind the Honey, and a Belgian White in the fermenter now!
This is my 3rd batch of Honey Brown and all my friends say it the best yet. Has a great flavor.
Good, smooth taste, but dimenished quickly after week 6 in bottle. Will try all grain next time. Have to say one of my favorite after 4 brew recipes.