Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 4.5 gallons of brewing water to approximately 165°F (74°C) to achieve a mash temperature of 152°F (67°C) when you add the grist.

Heat Strike Water

Add crushed Maris Otter, Munich, Crystal 40L, Brown Malt and flaked oats to your mash tun. Stir thoroughly to avoid dough balls and ensure a uniform mash.

Stabilize mash at 152°F (67°C) and hold for 60 minutes for a moderately fermentable profile that yields the desired 6% ABV and a slightly malty body.

After the mash rests, perform an iodine test to confirm conversion. If fully converted, raise temperature to 168°F (76°C) for a 10-minute mash-out.

Sparge with enough 170°F (77°C) water to collect ~6.5–7 gallons of wort in the kettle (adjust to equipment loss).

Bring wort to a rolling boil. Begin a 60-minute timed boil once boiling.

At 60 minutes remaining (start of boil), add Magnum hops (0.75 oz) for bittering.

At 15 minutes remaining, add Irish Moss or Whirlfloc (1 tsp) to help with clarity.

At 10 minutes remaining, add East Kent Goldings (0.75 oz) for flavor and reserve 0.5 oz for aroma/whirlpool additions.

At flameout, turn off heat and add the remaining East Kent Goldings (0.5 oz) and Willamette (0.5 oz) directly to the hot wort for whirlpool aroma. Cover and let steep for 15–20 minutes.

If you need to top-up gravity or adjust volume, dissolve up to 1 lb light DME in a small amount of boiling water and add off-heat to reach target pre-fermentation gravity (~1.056–1.060 OG for ~6% ABV).

Prepare the honey: gently warm 1 lb of clover or wildflower honey to make it fluid and easier to mix. Do not overheat (keep below 140°F/60°C) to preserve aroma.

Add the warmed honey to the wort after flameout or ideally after primary cooling but before fermentation: two recommended options—(A) add during whirlpool off-heat so honey integrates into hot wort (preserves more fermentables), or (B) add to the cooled wort/sanitized carboy just before pitching yeast for a pronounced honey aroma. Option B can preserve more delicate honey character but increases risk of contamination—sanitize handling thoroughly.

Cool wort rapidly to 66–68°F (19–20°C) using an immersion chiller or counterflow chiller. If you added honey in the whirlpool, cool as usual; if adding after cooling, ensure honey was sanitized by heating and add through sanitized funnel.

Transfer cooled wort to a sanitized fermenter, leaving behind trub. Top up with pre-boiled and cooled water to reach 5 gallons if necessary.

Pitch the English ale yeast (rehydrate or make a starter if using liquid yeast) at a target temperature of 66–68°F (19–20°C).

Ferment at 66–68°F (19–20°C) for 7–10 days until primary fermentation slows. Target final gravity around 1.012–1.014 depending on attenuation (should align to ~6% ABV).

If desired, perform a 3–5 day diacetyl rest by raising temperature to 68–70°F (20–21°C) near the end of fermentation to clean up off-flavors.

After fermentation is complete and gravity is stable for 2–3 days, cold crash to ~36–40°F (2–4°C) for 24–48 hours to help clarity.

Sanitize bottles, caps, or keg and related equipment thoroughly.

If bottling: dissolve 3.5 oz (100 g) corn sugar in 1 cup boiling water, cool, and gently mix into the beer. Bottle and cap. Condition at 65–70°F (18–21°C) for 10–14 days to carbonate, then condition cold for a few days before drinking.

If kegging: prime the keg with an equivalent amount of corn sugar or force carbonate to around 2.2–2.6 volumes CO2 (typical for a brown ale).

Allow beer to condition and mature for 2–4 weeks for best flavor; honey character will integrate over time.

Serve at 50–55°F (10–13°C) in a pint glass. Expect a deep amber to brown color, caramel and toasty malt aroma with a subtle honey note, medium body, soft English hop bitterness, and an ABV around 6%.

Maris Otter Pale Malt (crushed)

Munich Malt (20L)

Crystal/Caramel 40L

Brown Malt

Flaked Oats

Light Dry Malt Extract (for top-up if needed)

Clover or Wildflower Honey (to add fermentable honey character)

Magnum (bittering, 13% AA)

East Kent Goldings (flavor/aroma)

Willamette (optional late aroma)

English Ale Yeast (Wyeast 1968/White Labs WLP005 or Safale S-04)

Irish Moss or Whirlfloc (clarifier, optional)

Water (adjusted for a balanced profile: soft to moderate hardness)

Corn Sugar (dextrose) for bottling

Sanitizer (no-rinse)

Back Forty Truck - Stop Honey

Make Back Forty Truck - Stop Honey Recipe in just 168h . Brown Ale | abv: 6% | 16oz. | Alabama

Back Forty Truck - Stop Honey

Descriptors

Tasting Notes

Food Pairings

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