Grain bill:
- 22 pounds domestic 2 row
- 2 pounds honey malt
- 1 pound aromatic

Hop bill:
- 1 oz Sterling, 6.5% alpha acids, 60 minutes
- 2 oz Halletauer, 3.9% alpha acids, 60 minutes
- ½ oz Willamette, 4.9% alpha acids, 15 minutes

Yeast: Wyeast 1332, Wyeast 1056 (one per each 5 gallons)

Primary: 2 weeks
Secondary: 1 week

Notes: Mashed in using 22 quarts, strike temperature 153°, mashed for 60 minutes, heated 12 gallons water to 170&def for sparging, sparged for 1 hr 10 min, yield 14 gallons, boiled for 60 minutes, 10 gallons remain after boil. OG = 1.048. FG = 1.012, ABV = 4.6% for Wyeast 1332; FG = 1.008, ABV = 5.2% for Wyeast 1056.

I got the idea for using honey malt from another recipe. Until I saw that, I had no idea honey malt existed. That particular malt gives a nice smooth sweetness to beer. We brewed this twice, but the second batch had less grain and different hops. Both turned out excellent and were big hits! Great for the summer.