Professor Frink

Recipes 

I'm thinking about doing a Honey Blonde tommorrow and I threw this recipe together:

5 lbs. Pilsner Malt (2-row)
4 lbs. Maris Otter
0.5 lbs. Honey Malt
2 lbs. Clover Honey (at 20 minutes boil)

1 oz. Hallertauer 60 min.
0.5 oz. Styrian Goldings 30 min.
0.5 oz. Styrian Goldings at flameout

Wyeast 1056 American Ale/Chico

IBU 24.4
SRM 4.7
OG 1.065

The IBUs are a bit low, but I don't want the bitterness to overpower the honey. Also, would I be better off splitting the honey between the boil and secondary?

grrtt78

Recipes 

everything i have read has said to add the honey as late into the boil as possible because the longer you boil it the more flavor and aroma is stripped from the honey. boil it for like ten minutes just to pasturize it. i would split between boil and secondary as well. I used a pound at ten minutes and a pound that i heated in water at 175 in the secondary for a honey wheat and there was a good honey flavor though not overwhelming

Two Dog's Brewing

Recipes 

I use honey in a few of my brews. I add the honey 5 mins till flameout. works PERFECT. I dont add any to secondary. I make Honey Porter, and Honey Amber ales. They seem to be everyones favorite. I use local Buckwheat Honey its awesome

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