Grains:

7 

lbs. 2-row pale malt

3/4 

lb. Munich (10L)

1/2 

lb. Carapils (dextrin malt)

Hops:

3/4 

oz. (90 min. for bittering) Centennial (9% alpha acid - 21% util)

1/2 

oz. (90 min. for flavoring) Cascades (5% alpha acid - 11% util)

1/2 

oz. (10 min. for aroma) Fuggles

1/2 

oz. (end of boil) Mount Hood

approx. 25 

IBU (International Bittering Units)

Spices:

1 

oz. (in hop bag at end of boil) Chamomile

Water Treatment: (adjust with salts to approximate depending on water analysis)

100 

ppm Calcium

300 

ppm Sulfate

30 

ppm Chloride

Mash Temperature: 158°F

Original Gravity: 1045

Terminal Gravity: 1011

3/4 

lb. Clover honey, pasteurized and added to fermentation according to prescribed method

This "all grain" recipe was developed by a microbrewer. It has been scaled down for homebrewing batches. The most important factors contributing to the success of the resulting beer are the addition of honey at high kraeusen, and the compensating higher mash temperatures. Since different brewing systems yield different extraction rates, all brewers should take their experience into account when interpreting any recipes.

Recommended procedure for adding honey to beer:
Honey should be added to the beer at high kraeusen (peak of fermentation activity), diluted (with hot pasteurized water) to the original specific gravity of beer and cooled to the temperature of the fermenting beer. There should be an increase in mash temperature if more honey is being used to compensate for the dilution factor. Brewers should aim for mash temperatures between 155 - 162°F to promote more dextrins.