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j.d.'s Favorite Recipe
Brown Honey
3.3 # John Bull Amber Malt Extract
2 # Munton Spray Dried Amber Malt
1 # Honey (Spring, Fall, Clover - whatever you prefer)
1oz. Liberty Hops (pellet)
1tsp. Irish Moss
1oz. Willamette Hops (pellet)
White Labs [liquid] British Ale Yeast (WLP005)
Combine all the malt, honey, Irish Moss, and the Liberty Hops in two U.S. gallons of water and bring
to a hearty boil. After boiling for ten minutes add the Willamette Hops. Continue to boil for five
more minutes.
Add the boiled mixture (wert) to your primary fermentor along with 3 more U.S. gallons of water.
Cover the fermentor and allow the mixture to cool to room temperature (preferably around 68 degrees
Fahrenheit). Cooling can take up to 12 hours or more.
When the mixture is at the proper temperature add the Yeast following the directions on the bottle.
The mixture will be ready to bottle in 7 to 12 days.
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