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Old 02-14-2008, 06:34 PM   #1
MadBoozer
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Default Honey instead of sugar?

Hi!
I saw this thread : http://www.homebrewtalk.com/showthread.php?t=51887 and I'm very interested in making some honey beer. But I use Cooper's malt extract, I just wonder about how much honey I should put in my 5 gallon batch. Do you think I should read the nutrition facts of the honey and just add the amount of honey I need to bring the amount of sugar to 1kg? Would it work?
Thank you.



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Old 02-14-2008, 06:49 PM   #2
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I'd look through some existing recipes and try one that looks good. After you have experience making beer with honey, you can modify the amount to taste.



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Old 02-14-2008, 06:56 PM   #3
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2 pounds in the primary just after initial fermentation is subsiding is my 2 cents. That way you can adjust from there next time. I have had beer with 3 pounds and it was VERY high ABV. I like the slight flavor contribution from adding after the inital explosive fermentation subsides, too.
One more thought....steep some brumalt in their if you like the honey flavor. If it were me...it would be a wheat beer and add some honey. but if it must be Coopers....here is my idea

5 lbs. coopers extract
1 oz hallertau
WLP300
2 pounds honey after initial ferm.

That is it....

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Old 02-15-2008, 12:46 PM   #4
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I'm going to jump on here - My dad started up a honey bee hobby this year and just finished extracting his first harvest. He now has 90 pounds of delicious clover honey!!! I'm sure we'll give mead a go at some point, but what are some of the best beer recipes for honey?

I figure I'll try to use some in a wheat. Do you think I could use the 3068 hefe yeast I just washed or should I go for a less fruity wheat so I don't bury the floral notes of the honey?

Also, I'm dying to try out a belgian yeast. Could I substitute honey for the candi sugar in a tripel? Does it ferment out in a similar manner?

Thoughts?

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Old 02-15-2008, 01:00 PM   #5
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Quote:
Originally Posted by tagz
Also, I'm dying to try out a belgian yeast. Could I substitute honey for the candi sugar in a tripel? Does it ferment out in a similar manner?

Thoughts?
Beersmith lists honey at 1.035 and sugar at 1.046 per pound, per gallon. I was going to use 1.5 lbs of light raw cane sugar in my last tripel, but went with 1 lb of the sugar and 0.5 lb of orange-blossom honey. I got 82% attenuation out of the WLP530 yeast that I used (OG 1.089, FG 1.015). It probably would have gone a little dryer with just sugar, but I am very happy with the taste and don't plan to chage my recipe for future batches. Also, the higher carbonation of tripels helps with perceived dryness.
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Old 02-15-2008, 01:52 PM   #6
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I made a Honey Pale Ale a few months ago and it came out great. I used 3 pounds of honey, but next time I would probably use 2 to 2.5 pounds. It was a tic sweet for my tatse.

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Old 02-15-2008, 04:38 PM   #7
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I make a Honey Blonde Ale that is quite tasty - but be aware that adding honey will not impart much of a honey flavor. At least that has been my experience. I add 2 lbs of honey for the last 15 minutes of the boil. I use it because it ferments out very clean and doesn't lend much color to the beer. I've been told that to get a honey flavor you should use a honey malt.

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Old 02-15-2008, 07:06 PM   #8
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Quote:
Originally Posted by cclloyd
I make a Honey Blonde Ale that is quite tasty - but be aware that adding honey will not impart much of a honey flavor. At least that has been my experience. I add 2 lbs of honey for the last 15 minutes of the boil. I use it because it ferments out very clean and doesn't lend much color to the beer. I've been told that to get a honey flavor you should use a honey malt.
Agreed. I made a honey cherry wheat a while back using 3.3 lbs wheat LME, 3 lbs honey, some steeping grains (don't have the recipe in front of me but I think it was around 8 0z cyrstal 10L and 4 oz honey malt), then added 2 lbs of cherries after initial fermentation died down. It was a very dissapointing brew. Because the honey was so fermentable it finished extremely driy, when I wanted it on the sweet side.

I recently made a sweet cream ale and used 8 oz of honey malt, and it turned out beautifully, with a nice honey note to it.
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Old 02-17-2008, 08:37 AM   #9
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Thank you for your answers! So, if I understand well, I should put 2 pounds of honey about 3 or 4 days after pitching the yeast. Should I stir it all? Will the stir affect the batch? Thank you again.

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Old 02-17-2008, 11:25 AM   #10
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how would using the homey as priming sugar work? how would it change flavor at that point?



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