Honey Amber

Classification: honey amber, lager

Source: Randy Veazey (randyvz@io.com), r.c.b., 2/21/96

I've yet to have anyone not like this beer and 3 have said it's the best beer they've ever had. I wish I could take credit for this but I got it from here last summer. I would credit the person that came up with this but I don't remember his name and didn't write it down. So if the person who invented this reads this message, thanks 1 million.

Ingredients:

6.5 pounds Amber extract (2 cans if using cans)
2 cups honey
1 pound crystal malt
1.5 ounces Hallertauer hops (boil
0.5 ounces Hallertauer hops (finishing)
Wyeast #1056 (American)
5/8 cup honey (priming)

Procedure:

Heat water to 160 degrees and steep malt for 30 minutes. Remove grains and heat to boiling. Add extract and honey and return to boil. Add boiling hops and boil for 45 minutes. Add finishing hops and boil for 15 minutes. Cool and pitch yeast (I used a starter). When active fermentation subsides rack to secondary. Leave in secondary for 4 weeks. When ready to bottle boil honey with pint of water for 10 minutes and prime