Here's a little spot in Qatara that I picked more or less at random:
First test: 100 honey at the start.
Second test: allow microbes in this time.
Third test: add the honey at the end instead of the start.
Fourth test: add both 100 honey and 10 raw malt at the start.
Fifth test: add the honey at the start and the malt at the end. My favourite quick test recipe.
Sixth test: change of location:
Seventh test: trying for stronger beer, I used 130 honey (and 10 raw malt at the end) :
Eighth test: add tannin to balance sweetness, 50 honey and 50 medium malt (and 10 raw malt at the end):
