Briess Recipe Database

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  • Honey Wolf (Hazy)

    Hazy Pale Ale with a twist, American Honey Malt adds a malty flair to a style that is typically all about the hops.

    Type: Ale

    Style: Pale Ale

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    8.0 lbs Synergy Select Pilsen Malt Mash Grain Single varietal base malt
    1.5 lbs American Honey Malt Mash Grain Melanoidin
    1.0 lb Wheat Malt, White Mash Grain Wheat Malt
    1.0 lb Flaked Oats Mash Grain Pregelatinized Flakes
    1.0, 1.0 oz Citra, Mosaic Hops (11, 12% AAU) Whirlpool 180°F 10min
    0.5, 0.5 oz Citra, Mosaic Hops in straining bag (11, 12% AAU) Fermenter Day 2 to Day 4
    0.5, 0.5 oz Citra, Mosaic Hops in straining bag (11, 12% AAU) Fermenter Day 4 to Day 6
    1 pack WLP066 London Fog Ale Yeast (plus 1/4 pack for bottle conditioning) Fermenter


    1. Mash crushed grains in 4 gallons of water at 153-155°F for 60 minutes
    2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
    3. Boil for 60 minutes
    4. Cool to 180°F
    5. Add 1.0 oz Citra and 1.0 oz Mosaic hops
    6. Allow 10-minute whirlpool rest with hops
    7. Turn off heat and cool wort to 68°F
    8. Transfer to fermenter
    9. Pitch one pack of WLP066 London Fog Ale Yeast

    Primary Fermentation: 1 week at 66-68°F. Add 0.5 oz Citra and 0.5 oz Mosaic at day 2 and day 4 (in straining bags), remove each after 2 days in fermenter.

    Secondary Fermentation: 1 week at 40-50°F

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP066 London Fog Ale Yeast for 2 weeks

    Original Gravity: 1.062

    Final Gravity: 1.014

    Alcohol by Weight:

    Alcohol by Volume: 6.3

    IBU: 10

    Color: 9 SRM