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-   -   When to add Honey? (http://www.homebrewtalk.com/f39/when-add-honey-260625/)

thood6 08-03-2011 04:53 PM

When to add Honey?
 
My next brew is going to be a blonde ale and i was going to add a couple of pounds of clove honey to it to try and raise the abv a little and add a unique taste. When would be a good time to add the honey?

eastoak 08-03-2011 04:55 PM

add honey malt for a honey flavor. liquid honey will raise the abv but you won't detect the honey flavor.

Germelli1 08-03-2011 04:56 PM

It will be completely fermented out and in the process it will raise the ABV, dry out the beer and leave behind little to no aroma or flavor. If that is the goal, go for it, but sugar is significantly cheaper and will do the same thing. If you want honey flavors add a touch of honey malt.

thood6 08-03-2011 05:26 PM

Excuse my ignorance but what do you mean by dry out the beer?

Germelli1 08-03-2011 05:28 PM

Quote:

Originally Posted by thood6 (Post 3140477)
Excuse my ignorance but what do you mean by dry out the beer?

When you add things that are almost entirely fermentable like sugar, honey, etc. it ferments out completely without leaving behind any body. It can be used to your advantage if you want a refreshing beer lacking body like a saison, but it can also be detrimental if you want the beer to have a malt backbone.

Houblon 08-03-2011 05:31 PM

Add it 5 min after flameout and if you want in the fermentor.

High grade will indeed leave a pronounced taste-aroma.

The only honey I use is Leighton’s Orange Blossom Honey.

Jbear 08-03-2011 05:35 PM

When I used honey it was advised to cool the wort to around 110* then add the honey (honey is antimicrobial I believe, so no worries of bacteria). The aromatics / flavor compounds will boil/evaporate off if its added to very hot wort.

Like Houblon I used an orange blossom honey and mine also had a very noticeable honey taste.

Golddiggie 08-03-2011 05:38 PM

Honey is about 80% fermentable sugars, not completely (which would be 100%). So you can get some flavor additions from it. Which is why mead tastes like it does. BUT, beer (and the malts in it) tend to overpower the honey flavors rather easily.

If you want noticeable honey flavor, use honey malt. If you want to boost the abv of the brew, and still want to use honey, use an extra pound of DME too. Your best chance to get honey flavors to come through is to add it once the wort is chilled to under 110-100F. You can so add ir once fermmntation hs slowed down (after a week or three) in primary. You can also prime woth honey if you're going to bottle the batch.

Personally, I've done both/all of the addition types and have gone to using honey malt instead of honey, in my beers. I save honey for making mead.

Also, you'll want a honey with strong flavor on its own in order for it to have any chance in a beer.

caseyd 08-03-2011 05:41 PM

the best way too add honey is to add it to the wort after a week fermenting.. cook the honey in a little water for 5 min at 170 deg then let it cool to the temp of the fermenting beer and add it to the wort at the peak of fermentation(apro 1 week) you will get great aroma from it and it will let the more complex sugars ferment out first.. this is the best way to add honey but rt after flame out(when the wort is still 170 deg or higher) isnt wrong ether.

caseyd 08-03-2011 05:42 PM

use dark high quality honey


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