BigKahuna

Recipes 

So I'm looking at the box my Brewers Best Kit came in and thinking about Honey Kolch. Could I add Honey to this? (of course I can...) If so, How much? I do intend to keep this a summer light tasty beer, so I don't want to boost alcohol by too much...1% is fine...more...I'm not sure. I'm thinking that maybe a pound of honey? The mead maker in me says to add it after the boil.

Thoughts?

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ohiobrewtus

Recipes 

I'd say that you're on the right track. A pound sounds about right to me, but I'm not sure about adding it after the boil. If I were adding it I'd want it to be in the boil for at least 5-10 minutes to ensure that it gets properly dispersed in the wort.

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BigKahuna

Recipes 

I Was sure hoping to see some more input on this. I am planning on getting this one in the pot before Friday. Then I can get my Cream Ale going this weekend.

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FatDuc

Recipes 

If you want a boost why not just add dextrose? I don't believe honey's going to impart much flavor into the Kolsch anyways, as it will most likely not be too discernable in the brew.

If you want to anyways, our Wiki says:
Honey

Type: Sugar Origin: US Supplier: Yield: 75.0 % Potential: 1.035 Color: 1.0 SRM Max in Batch: 100.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Can be used to lighten flavor and body when substituted for malt. Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads.

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JAKlaassen

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I did an honey ale a few weeks ago. I boiled and pitched as usual, let it ferment until the krausen began to recede (it was 5 days in my slightly chilly basement), then added the honey.

I pasteurized the honey in the foil bag it came in (from Morebeer) in a 170 deg water bath for 2 hours. It would also be easy to do this in a canning jar or similar. I read that this is the recommendation from the American Honey Assn. or something, and it was easy to maintain the temp on my kitchen stove, so I just left it on there.

I left it in the primary for another 9 days or so for a total of 2 weeks, then into a keg to secondary. The hydrometer read 1.009 (from OG of ~1.05 if the honey were added during/just after the boil). It was a nice summer beer, no noticeable alcohol flavor, but also no strong honey flavor. It is possible that 2 hours on the stove was too long, but it seems to me that higher temps rather than longer time would cook out the honey flavor.