Honey Wheat Ale
I decided to try my hand at making a honey wheat ale, and it was definitely a success. These disappeared way too fast. Two things I'd change: yeast and mash schedule. While it was subtle, I could detect faint hints of diacetyl — despite doing a very long "rest" at the end of fermentation. This strain is notorious for that.
I also would urge everyone to avoid a protein rest — ruined the head retention and probably contributed to the beer being a bit less cloudy than you normally would want a wheat ale to be. Luckily it was sediment-free and easy to drink out of bottles (so you didn't have to see the ugly headless beer).
.rec file Anticipated OG: 1.057 Anticipated SRM: 11.7 ( ) Anticipated IBU: 23.7 Brew date: Actual OG: 1.067 Days in primary: 35 days Days in secondary: [none] Final gravity: 1.009 Grain/Extract/Sugar % Amount Name Origin Potential SRM 36.8 4.00 lbs. Pale Malt(2-row) America 1.036 2 27.6 3.00 lbs. Wheat Malt America 1.038 2 13.8 1.50 lbs. Honey Malt Canada 1.030 18 9.2 1.00 lbs. Crystal 60L America 1.034 60 12.6 1.38 lbs. Clover Honey Generic 1.035 0 Hops Amount Name Form Alpha IBU Boil Time 0.25 oz. Zeus Whole 16.40 15.9 45 min 0.50 oz. Mt. Hood Whole 5.10 2.9 15 min 0.50 oz. Mt. Hood Whole 5.10 1.8 5 min 0.25 oz. Zeus Whole 16.40 3.0 5 min Yeast WYeast 1187 Ringwood Ale Directions While I did a protein rest at 122F for about 10 minutes, I do not recommend doing so. Add the honey at the end of the boil (immediately after flameout) to preserve as much of the flavor as possible. Prime with about 4oz table sugar per 5 gallons (see brew log for information about how I diluted this beer).