looking for a extract recipe

I found a couple hopville recipes online.

http://hopville.com/recipe/514266/american-ipa-recipes/flower-power-clone

http://hopville.com/recipe/1185599/american-ipa-recipes/flower-power-clone

 

The grain bill for flower power is

94% 2row
3% Honey Malt
3% Acid Malt

Those recipes are a little heavy on the honey malt for what OP is asking for. You're better off with the second link between the two, and substituting DME in place of the LME.

 

I changed some things from the hopville recipe. I think this would accomplish everything you asked for. This would come in at 7% abv

7lb - extra light DME
.5lb - honey malt
1lb - honey

use hops from links provided above.

US-05 dry yeast.

 

let us know how this turns out, as I would love to make an ipa this summer

 

Steeping honey malt may provide some flavour, but it should not be steeped. Steeping it will leave unfermentable starches in the beer that will decrease the beer's shelf life.

 

I would recommend adding it at flameout or at high krausen. Flameout is slightly safer from a sanitation standpoint, but adding at high krausen will preserve more flavor and aroma (and the risk of infection from adding honey to the fermenter is very low). I would not recommend adding honey during the boil, because the flavor/aroma compounds are quite volatile.

 

If you "steep" your grains at 155f there shouldn't be any problem. Honey malt has a diastatic power of around 50, so it can convert itself. No extra base malt is needed, especially at only .5 lb.

The temperature is indeed something I failed to note. Thanks for catching it.

 

I see this DP of 50 Lintner quoted all the time on the forums, but never from the maltster (who apparently is silent on the matter). Do you know this for sure? The reason I have doubts is that honey malt is basically a brumalt, which normally has 0 DP.

 

Do I have any specific hard proof one way or the other? Nope. I did my research, listened to both sides of the argument, and picked my side. I trust the opinions of the Homebrewtalk guys who've been homebrewing for decades and say it's perfectly fine.

This is a little too advanced for the original topic, so I will just recant my recipe in the name of saving a needless argument.

 

Carapils? If you want the character from such a grain though, just add .5# of 2 Row, steep in 150F water (1 quart only though!) for 30 minutes, then rinse with hot water.

If you are using honey and want to keep any of the soft volatile honey flavours, I would suggest adding it to the primary after full krausen, so the yeasties don't scrub out all the flavours.

 

Below is something I found while performing a web search of Honey Malt:

“4. BRUMALT Honey (Gambrinus—Can.), aka brumalt; 18°L

* intense, sweet honeyish aroma & flavour

* superb for improving/increasing aroma and colour of darker beers without introducing astringent roast flavours

* good for giving low-alcohol beers flavour & aroma that they might otherwise lack

* enough diastatic power that, if carefully mashed, will self-convert (but amounts of no more than 50% recommended, given its intensity)

* mashing produces fermentables, but extract brewers can steep for flavour & aroma”

Cheers!

 

The problem is that the net is full of opinions on the disatatic power of Gambrinus honey malt, but none are authoritative. I've seen anything from 50 degrees Lintner to 0. The one you quoted, with the words 'if carefully mashed,' implies something in between (possibly 25-35 range).

Anyone have any contact info for Gambrinus (Canada)? I have looked but come up empty.

 

Below is a link to a Cargill website which has typical malt analysis information on Gambrinus malts. The Diastatic Power for Honey Malt is 50.

http://www.cargill.com/food/wcm/groups/public/@cseg/@food/@all/documents/document/na3035597.pdf

 

Thanks. I wonder if this is the original source of the '50' so often quoted. I'm still a little doubtful though, because the same list shows '90' for their basic 2-row, Vienna and Two different colors of Munich. Pretty neat trick for a single maltster to produce all those malts with the same DP. Anyone know what the relationship between Cargill and Gambrinus is?

 

https://plus.google.com/110095185860351110269/about?gl=ca&hl=en seems to have an address the matches a few other sites...