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Old 03-21-2012, 04:45 AM   #1
NYCBeerologist
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Default Brewing with Honey

I want to brew a DIPA with some local honey. I figure I need about 2 lbs. for a 5 gallon all-grain batch. I'm adding about 1.5 lbs of corn sugar to the batch.

I'm worried about the batch being too dry with both fermentables (honey and corn sugar). Should I just be using one? Also, should I make any other adjustments to my recipe like take out some base malt?

Thanks,
D

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Old 03-21-2012, 04:46 AM   #2
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Not saying I know what I'm talking about, but posting your recipe might help and eliminate future questions people may have

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Old 03-21-2012, 04:55 AM   #3
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Honey is extremely fermentable- it will increase your alcohol content and dry out your beer. It will not contribute flavor if you put it in the boil/primary, and if you put it in 2ndary it *might* ferment out- contributing no flavor but adding to the alcohol.

Honey is a tricky thing to work with. Hope that helps?

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Old 03-21-2012, 10:38 AM   #4
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I've tried honey in almost everyway possible...putting it in the mash, additions along the boil, at the end of the boil, after primary, in a secondary. You really need to experiment and see for yourself. At first I LOVED the dry taste of honey but know I can't stand it.

For me...its honey malt in the grain bill and bottling with honey.

Good luck

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Old 03-22-2012, 02:30 AM   #5
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I have found too many sugars like both corn sugar and honey will add off flavors.


I suggest using honey as the only addition if you want to go that route. Since honey has a nice aroma to it and can contain wild yeasts; I would use it at flame out in your wort so you can get the good aromas and flavours without boiling it away; or risking wild yeasts ruining your batch if you add it at a later date.

At least for me I have found it to work that way.

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Old 03-22-2012, 03:11 AM   #6
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Quote:
Originally Posted by Calichusetts View Post
I've tried honey in almost everyway possible...putting it in the mash, additions along the boil, at the end of the boil, after primary, in a secondary. You really need to experiment and see for yourself. At first I LOVED the dry taste of honey but know I can't stand it.

For me...its honey malt in the grain bill and bottling with honey.

Good luck
100% agree. I should point out there are many types of honey and many ways to use it, so it's hard to go beyond vague guidelines. I have also used honey in many different ways and I've also learned that Honey Malt is easier and better- if the goal is honey flavor. There are a lot of tricks you can do with honey- raise the alcohol, dry the beer out, different aroma's. I still use honey in my beer- when I have a reason to put it in there. But much of the time, honey malt gets the flavor profile I'm looking for and the other tricks... meh. I'd rather make a mead with that honey.
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