Honey Brown

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A brewer/friend once told me that they contract brew a honey raspberry beer, each 20 bbl batch got exactly one ladle of honey… so as long as there is “some” honey in there you can call it a honey brown. If you want to taste the honey I would go with at least a pound of flavorful (local, dark, unpasteurized) honey. Add it either to the kettle after the boil (if you want to play it safe) or to the fermenter after primary fermentation is slowing down (if you want to maximize the honey aromatics for your buck).
 
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