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Old 01-22-2010, 01:19 PM   #1
jxsweeney
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Nov 2008
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Hi guys making a honey(agava)ipa and just want to no when I should ad the honey to the boil to get the flavor



 
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Old 01-22-2010, 01:26 PM   #2
Edcculus
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Jun 2007
Greenville, SC
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There has been a lot of discussion around here about honey. A lot of people add honey hoping to get a good honey flavor. The fact is that honey is almost all fermentable sugar. Have you ever had mead? It is reminiscent of honey, but completely different. Honey will completely ferment out, helping to dry out the beer and thin it out. To me, honey has a very specific flavor, but most of all, its sweet. The sweet component of honey disappears when you ferment it. I've never done it, but people have said using honey malt will give better honey flavor than honey itself. If you want any hope of retaining any honey flavor from the honey, add it once you have chilled to 180F or below. The aromas and flavors in honey are very delicate. Pitching when the wort is cooler will help retain those flavors.



 
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Old 01-22-2010, 05:21 PM   #3
DavidSteel
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Oct 2009
IL
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Yeah, I'd put it in at flame-out or sometime between flameout and the chill (though, I wouldn't recommend the second one). I want to add honey to an IIPA of mine to thin it out and add a small undertone of flavor, but I'm still 'in the woods' about the whole thing. I'm thinking about adding 1lb of honey to a 8-9% (at 65-75% efficiency) to bump up the % to 9 and to dry it out. A lot of IIPA's add dextrose corn sugar to dry it out, but I'm thinking honey will add a small bit of flavor and work the same as corn sugar.

Consider making a IIPA if you want an emphasis on honey. You could probably put in 2.5-3lbs that way, if you really wanted to.. I'd probably suggest mashing at a higher temp though.

 
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Old 01-22-2010, 05:30 PM   #4
jxsweeney
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Nov 2008
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How about making a small patch of honey wort and then adding it to the secondary ferm.

 
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Old 01-23-2010, 06:31 PM   #5
gunnyg
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Mar 2008
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How bout boiling honey (or maple syrup) in order to caramelize it and prevent it from going to alcohol?

Will that retain the sweetness?

Also, does adding honey cause carbonation problems, exploding bottles, etc.?
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Old 01-23-2010, 07:05 PM   #6
DavidSteel
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If it were me, I wouldn't boil it because it would lose all its "honey" flavor. I'd put it in a separate sanitized container filled with boiled (and cooled until warm) water, shake it like crazy until all the honey is dissolved into the water, and then pitch it into my primary when I put the wort in. That way, it'll leave more "honey" flavor.

 
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Old 01-23-2010, 07:10 PM   #7
Morbo
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Mar 2009
Tampa FL
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Just use a dark honey and add it out flame out. My house IIPA uses 1# of honey that way and it turns out great. Just barely detectable but since it ferments out dry it leaves little to no residual sweetness. The darker the honey the more flavor will be left.

EDIT: Never used agave so no input on it.
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Old 01-23-2010, 07:12 PM   #8
WIP
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He mentioned Agave. Agave has a lot less sugar in it than honey. I am wondering if it will ferment as well as honey. I would think that it would leave some of that flavor. That is just my thought though.
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Old 01-24-2010, 06:55 PM   #9
mbtech
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Jan 2009
New Orleans, Louisiana
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What about using honey at bottling time for carbonation?

 
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Old 01-25-2010, 05:14 AM   #10
SeamusMac
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Jan 2009
Melbourne, Australia
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If your LHBS has honey malt (aka brumalt in some cases) give it a try! I've tried using honey twice, with zero indications that there was ever honey added to it by the time it finishes fermenting.

I'm going to steep .25 lbs of honey malt when brewing my second attempt at an American Honey Wheat this spring break, hopefully that's enough...


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