This was made with Norman Creek Honey and will be served at MaC.

This is a modification of the AHS Smoked Porter recipe (like Brew #30) with honey added as well as maltodextrin to compensate for the drying effect of the honey.  I intend to substitute 3.5 lbs of LME for 3 lbs of honey and will add 12.5 oz of maltodextrin.  This modification is based on the BYO Vol. 18, No. 2 article called Brewing with Honey.

10/23/2013 – Brew Day

2 lbs – Pale ale malt
1 lb – Rauch malt
0.5 lbs – Black Patent malt
0.25 lbs – Chocolate malt
2 oz – Crystal 90L malt
3.5 lbs – Amber extract
12 oz – Maltodextrin
1 oz – UK East Kent Goldings hop pellets (60 min)
0.5 oz – UK Kent Goldings hop pellets (60 min)
1 oz – Glacier hop pellets (15 min)
1 tsp – Irish Moss (15 min)
0.5 tsp – Yeast Nutrient (15 min)
0.5 oz – UK Kent Golding hop pellets (5 min)
3 lbs – Norman Creek Heated Thick Honey from October 2012 (0 min)

O.G.: 1.072, 17.6 Degrees Brix

Shook to aerate.

Fermenting at 68 Degrees F in the fermentation chamber.

11/12/2013 – Racked to secondary

I.G.: 1.020, 9.5 degrees Brix

12/2/2013 – Kegged

F.G.: 1.019, 9.8 Degrees Brix, 6.9% ABV