1st rendition I have some coffee blossom honey that is really awesome, so ill add that about day 4. I dropped the % of adjunct and split again with rice to keep the malt light and let the honey shine. https://www.brewersfriend.com/homebrew/recipe/view/1222508/black-friday-honey-ale Thoughts?
Looks like a nice light session beer but only time will tell if the honey comes through. It's an Interesting looking grist
I like the idea of tweaking a cream ale (with the understanding that you are departing from the style guidelines). As others have said, you should be able to taste the corn in a cream ale and it's easy to over power that. I really like Don's Orange Creamcicle idea! Coincidentally I brewed a Cream Ale last Sunday. Maybe I'll see if the wife has any orange extract in her baking stuff and add a drop to a glass.
I'd keep the Honey Malt below 3 percent because it can get cloying and maybe make up the difference with your other crystal. An addition of it will enhance any residual flavor from the actual honey, though, so it's a good choice. You've got a lot of potentially drying simple sugars from the adjuncts, so the body should be pretty light despite the addition of crystal malts. I think you'll have a nice beer.
So maybe swapping the amounts on the honey and crystal malts is a good idea. Also, even with a high mash temp and some crystal malt, I think it'll dry out, bit there'll definitely be some body left. I'm feeling pretty good about where it's at after the last little tweek. It'll make beer. Thanks all! Happy Thanksgiving
Yes, switching the percentages in your C-malts will work well, IMO. I'd trust the Crystal and the yeast to keep some body and drop the mash temp to no higher than 152. There'll be some perceived sweetness from the corn and rice and a little dry finish will help it feel settled and slam-able. Good luck with it!
Genny...year round pounder in 1978 New Jersey when I thought that beer only came from the liquor store and not from barley and corn!
So brew day went well. Mashed @ 152° OG 1.049 Chilled and pitched @ 60° and starting ferment @ 61°. Raise to 67° on day 4 and Honey will go in. Cheers
Pulled a carbonation sample today and it's really nice! The honey came through in both the nose and taste. I'll be serving for Christmas at my house!
Ended up calling it Bee- licious! Honey present in both nose and on the pallet. Definitely a beer I'll brew again. Cheers! ATTACH=full]18994[/ATTACH]
