Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Dark Honey or Light Honey for More Honey Flavor?

Reply
 
LinkBack Thread Tools
Old 10-27-2011, 02:49 AM   #1
NigeltheBold
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Dayton, Ohio
Posts: 127
Default Dark Honey or Light Honey for More Honey Flavor?

I've heard a rumor that if you want more of a honey flavor in your beer (using actual honey, not honey malt), the thing to do is use darker honey instead of lighter honey. Does anybody know if darker honey brings out the honey flavor in the final beer?

__________________
NigeltheBold is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2011, 02:52 AM   #2
Toy4Rick
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Oceanside, Ca
Posts: 371
Liked 13 Times on 12 Posts
Likes Given: 1

Default

I've read that honey will make your beer dry but not impart much flavor.

Let's see what others have to say

Toy4Rick

__________________
Toy4Rick is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2011, 05:51 AM   #3
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 20 Times on 18 Posts
Likes Given: 34

Default

Commercial examples of honey ales have all been short on the honey flavor imo. They were very good and extremely drinkable but I had trouble picking up the honey notes.

I think they are very different flavors, dark and light honey, iirc. I would add at the very last moment possible. Maybe during whirlpool chill? The aromatics are some of the most delicate you'll ever work with, doesn't take a lot to destroy them during normal brewing processes.

__________________

Time to have some fun

DannPM is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2011, 05:55 AM   #4
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 20 Times on 18 Posts
Likes Given: 34

Default

Your best bet is to buy both, sample, mix if needed, perfect your preference, and then brew.

It's an art, recipe design is all about balance, knowing the raw ingredients will help more than anything.

__________________

Time to have some fun

DannPM is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2011, 06:10 AM   #5
VaBrewer
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
VaBrewer's Avatar
Recipes 
 
Join Date: May 2011
Location: Manassas, VA
Posts: 296
Liked 14 Times on 14 Posts
Likes Given: 2

Default

I've had the best luck with Honey going in at flame out. I mostly use wildflower honey, but have used Clover and Orange Blossom. I have even just added the honey to the secondary as well.

__________________
VaBrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2011, 02:47 PM   #6
bjl110
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Chillicothe, Ohio
Posts: 386
Liked 3 Times on 3 Posts

Default

That is a pretty big generalization. It is really about how pungent (or not) the honey is. Using commercial honey, I'd say this is usually true. However, if you used local raw honey, the variation can be pretty random. Some of the lightest (color wise) local honey I've ever had was also the most flavorful and aromatic. This is all pre-fermentation though. Maybe there is something about fermentation that holds characteristics of dark honey better, but id be surprised of that were the case.

__________________
Fermenting/Aging:Williamette Pale
Bottled: BDSA, Brandon's Brown
On Deck: Birthday IIPA
Thinking About: Oak Aged Stout, BDSA
Oh Lisa, you and your stories. Bart is a vampire, beer kills braincells. Now let's all go back to that ...building...thingy...where our beds and TV...is. - Homer
bjl110 is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2011, 05:00 PM   #7
Teacher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Grand Forks, ND, USA
Posts: 542
Liked 7 Times on 7 Posts
Likes Given: 2

Default

I've had MUCH more success in retaining honey flavor by adding it after "primary" fermentation has ended. I make a honey porter with two pounds of honey added this way, and everybody who tries it can definitely pick up on the honey. I don't use honey malt in this recipe, by the way, though I've toyed with the idea of adding it as well.

__________________
Teacher is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2011, 07:18 PM   #8
Sippin37
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
Sippin37's Avatar
Recipes 
 
Join Date: Oct 2010
Location: Chicago
Posts: 906
Liked 28 Times on 27 Posts
Likes Given: 47

Default

Quote:
Originally Posted by Teacher View Post
I've had MUCH more success in retaining honey flavor by adding it after "primary" fermentation has ended. I make a honey porter with two pounds of honey added this way, and everybody who tries it can definitely pick up on the honey. I don't use honey malt in this recipe, by the way, though I've toyed with the idea of adding it as well.
Teacher, do you simply dump the 2 lbs. of honey into the "secondary" then? Do you do anything to the honey before adding, such as warming it up so it is much thinner? I just never thought that the beer would pick up the honey flavor by simply adding to the secondary. I've never tried it though.

Thanks
__________________
"24 hours in a day, 24 beers in a case. Coincidence?"
-- Stephen Wright
Sippin37 is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2011, 08:33 PM   #9
NigeltheBold
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Dayton, Ohio
Posts: 127
Default

I'm debating between adding it at flameout or adding it in secondary...

__________________
NigeltheBold is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2011, 09:46 PM   #10
BrewMU
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Columbia, MO
Posts: 516
Liked 7 Times on 7 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Teacher View Post
I've had MUCH more success in retaining honey flavor by adding it after "primary" fermentation has ended. I make a honey porter with two pounds of honey added this way, and everybody who tries it can definitely pick up on the honey. I don't use honey malt in this recipe, by the way, though I've toyed with the idea of adding it as well.
Hey, Teacher
Does fermentation kick back up when you put it in? Can the honey somehow be used to carbonate? I'm a newby brewer, but I'm already thinking about using honey at some point.
You think a sorachi ace-honey Kolsch would be any good? Maybe it's stupid, but I was thinking that the lemon-honey connection might be good. I'll probably do it without the honey first.
__________________
BrewMU is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Please Critique: Honey Wheat - Honey Blossom DGibb Recipes/Ingredients 5 07-02-2012 04:05 PM
Citra/Two Row/Honey - Honey Mango APA TopherM Recipes/Ingredients 6 08-02-2011 09:10 PM
Substituting Honey for Honey Malt williamo123 Recipes/Ingredients 9 07-16-2010 06:50 AM
Adding honey malt to honey wheat beer? BK_BREWERY Recipes/Ingredients 5 10-03-2009 02:56 PM
Light / Amber Honey Ale MX1 Recipes/Ingredients 6 04-01-2009 07:23 PM