Stagger Lee's Honey Brown

Hey now! ah..the search for the perfect honey beer.
This is the latest in a long series of experiments,
trying to get good honey flavor without losing the body
of the brew. Hence, the use of a good amount of carapils
and crystal malts. This was just racked to the secondaries
and tastes great! Shakedown Street Brewery is proud to
bring you another great recipe...Feed Your Head!

Brewer:	jonathan edwards		Email:	mrpookey@mindspring.com
Beer:	Stagger Lee's Honey Brown		Style:	American Brown
Type:	All grain		Size:	11 gallons
Color:	33 HCU (~16 SRM)		Bitterness:	39 IBU
OG:	1.056		FG:	1.014
Alcohol:	5.5% v/v (4.3% w/w)
Water:	1tsp gypsum to mash water 2tsp gypsum to sparge 1/4tsp acid blend to sparge
Grain:	12.5 lb. American 2-row 3 lb. German Munich 1.5 lb. American crystal 60L 2.5 lb. Dextrine malt (Cara-Pils) .62 lb. American chocolate
Mash:	68% efficiency
	simple infusion mash at 156F, mash out at 168F. sparged 1 1/2 hours with 170F water.
Boil:	90 minutes	SG 1.050	12.5 gallons
	3 lb. Honey
	2tsp irish moss 3lbs tupelo honey added after flame was killed.
Hops:	1.5 oz. Northern Brewer (8.8% AA, 60 min.) 1 oz. Kent Goldings (5.4% AA, 45 min.) 1 oz. Kent Goldings (5.4% AA, 30 min.) .5 oz. Kent Goldings (5.4% AA, 15 min.)
Yeast:	5.5gallons fermented with wyeast 1056 5.5gallons with wyeast 1056 used 1/2 gallon starters.
Log:	racked to seconday 5/28.
Carbonation:	2.0 volumes	Keg: 15.0 psi @ 58°F
Tasting:	taste good so far...will update.

Recipe posted 05/28/98.