The following recipe was of my own design for our Brewminaries cereal beer showcase, pouring mid-August.
I chose Honey Smacks and decided to make a brown ale to showcase the cereal and for nostalgia reasons, since when I was in Syracuse we used to drink J.W. Dundee (Genesee) Honey Brown fairly often, it being a cheap Upstate New York beer and all.
This is actually riff off one of my oatmeal stout recipes, the base malt is a 95% 2-row and 5% rye mix from a beer kit they were giving out at this Beerland event and I swapped out the oatmeal for cereal.
Recipe and steps
It’s my usual 3 gallon brew-in-a-bag batch, so I’ve shown both percentages and weight.
- 6.2% – 6.4oz – Caramel / Crystal 60L
- 5.2% – 5.3oz – Chocolate Malt 350L
- 5.1% – 5.2oz – Roasted Barley 300L
- 60.9% – 3lb 14oz – 2-Row Barley
- 3.5% – 3.8oz – Honey Malt
- 1.2% – 1.3oz – Midnight Wheat 550L
Mash for 45 minutes at 152F. According to Bru’n Water, I should make the mash more alkali, so I added 0.5g of pickling lime to the mash. Turns out I could’ve also just diluted the mash to reduce the acidity, though on a positive note the lime added calcium, it’s Ca(OH)2, which I’ve read improves the character of the beer. Pickling lime can be found at Kalyustan’s in Manhattan, it’s also used for softening corn for pozole.
Next step, add the cereal for 30 minutes and add some rice hulls so the wort drains properly.
- 15.6% Honey Smacks cereal (Malt-o-meal version)
- 0.25lb rice hulls
Boil for 60 minutes, 30 IBUs. I got a little extra in the 1oz hops package, so I put it in as an aroma addition.
- 0.5 oz East Kent Goldings 60 mins
- 0.3 oz EKG, 30 mins
- 0.25 tsp Irish moss, 15 mins
- 0.27 oz EKG, 10 mins
Danstar London ESB yeast.
Brew day went as expected. I followed all the additions and then used the chiller coil to get the wort down to 65F in around 20 minutes. I topped off the fermenter with some boiled water, added in rehydrated yeast, and put the fermenter in the minifridge on 64F to ferment. OG was 1.055.
The yeast started off quick and was bubbling like crazy by the next morning. By 36-48 hours later, it was completely done and wouldn’t budge from a FG of 1.024-1.025. Quick ferment but low attenuation, same as last time with this yeast. In the future I’ll try a more attenuative yeast like Nottingham or S-04.
Final stats and conclusion
Tastes like Honey Smacks and had a bit of a funky taste at 14 days (3 in keg) that has completely disappeared at 18 days (7 in keg).
The beer was ready quick, tastes even better now, with the roastiness really coming through. It’s a mild, poundable summer beer, since it’s cold, sweet, and only 4.1% alcohol. It will be roughly 5 weeks old by the time I bring it to the August Brewminaries meeting for our showcase, so the malt character may smooth out further by then and taste even better.