What if I add honey to this porter recipe?

I was thinking, I want to pour honey in my wort for some reason. I found this recipe dougjones31 posted and was wondering if adding honey would make it taste like poop, pee, diarreah or a mix of them... If not, how much honey would be good? Would it taste like I was drinking honey once it finished? Will it effect the OG? Oh and if I do add honey, which honey is good? Any honey or must it be some organic honey?

Thanks everyone! (brewing tonight, btw )

Ingredients:
6 oz. chocolate malt
4 oz. black patent malt
8 oz. honey malt
8 oz. 10L crystal malt
4 oz. toasted barley (buy it pre-toasted, or DIY @ 350 deg./10minutes)

8 oz. malto-dextrin
6 lbs. Light malt extract syrup
1 lb. Light dry malt extract

1 1/2 oz. Galena hops (60 min. bittering)
1 oz. Cascade hops (1/2 hour bittering/finishing)
1 oz. Tettnanger hops (5 min. aroma)

Wyeast #1338 European Ale yeast or White Labs #WLP011 European Ale

2 tsp. Burton Water Salts

I would put the honey into the primary so you get more of its character coming through

unsterilized? you mean put it into my fermentor without boiling it? can that contaminate it?

you'll get a higher ABV, bit of a honey flavor and a longer ferment / conditioning time. Any honey should work it just depends on exactly what type of honey flavor you are looking for. (I was shocked how many differnt types of honey are out there) IIRC no honey is organic /shurg I dunno why. Personally I would throw it in the last minute or 2 of the boil but that just personal preference and I dont think I would use more then 1lbs - 1.5lbs, but it depends how much you want the ABV to be I guess.

Get wild, have fun, hell I just bottled a braggot that was 10lbs of malt and 10lbs of honey

I'd plug it into promash for ya but brewing ATM and need to go check my mash

Thanks a lot buddy, I'm going to try it out!!

Concidentally, a chihuahua lives at my house (make no mistake, it is not my dog, I hate that little thing...) and its name is "Honey"

I'm going to boil honey in the brewpot tonight! haha

Fur Beer

I love mexican lagers, never had a mexican porter however...

Ive been adding honey at 5 minutes after flameout. It gives a really nice aroma

One issue to keep in mind is that the co2 produced in fermentation scrubs out aromatics of all kind. That is part of the reason you dry hop later. The same is true with fruit and honey. Later additions, when fermentation has guieted down, will allow greater aroma. When I do my roasted green chile beer I add the roasted chiles to the secondary so I retain more of their essence. I often treat honey the same.

Thanks Pastor, good point.

do I have to boil the honey first to sanitize it?

no honey is organic because it would be impossible to regulate/keep track of all of the various flowers any given hive of bees gathers from. even if your bees are kept right beside an organic peach orchard, you can't ever be 100% sure that some of the little buggers aren't flying 2 miles down the road and gathering from a pesticide-laden alfalfa field.

No one has come out and said " I think its a good idea for you to add honey to your porter recipe." Well, let me tell you, I think its a good idea for you to add honey to your porter recipe. I have a vanilla porter that on a whim i added about a pound of some orange blossom honey my sister in law picked up in greece. It made the porter as far as i was concerned. Did it about 1 min left in boil.

Reverend

hehe, thanks

I think it is going to be excellent, I nearly drank the wort it smelled so good.....

mmm!!!!! its bubbling like 2-3 times per second, the krausen is right near the rubber cork, it smells AMAZING!!!!!!!!!!

Soooo....what was the final outcome? Did it work like you thought? Were you happy with the results? Would you do anything different?

I'm thinking of brewing a honey porter too so I'm trying to gather opinions of those who have tried it before me...

-Tripod

Tripod said:

Soooo....what was the final outcome? Did it work like you thought? Were you happy with the results? Would you do anything different?

I'm thinking of brewing a honey porter too so I'm trying to gather opinions of those who have tried it before me...

-Tripod

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This thread is two years old, and the original poster hasn't been online since 2006, so there might not be an answer on this one!

I put honey in a nut brown a couple years ago and I thought it was pretty good, but I have heard since then that most of the honey flavor doesn't stick around and the sugars are all fermented. A couple posts have mentioned honey malt to get the taste instead. I haven't tried it - any comments from people who have?

YooperBrew said:

This thread is two years old, and the original poster hasn't been online since 2006, so there might not be an answer on this one!

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Yeah, I noticed that. But a man can dream!