question about my next recipe (honey malts) - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > question about my next recipe (honey malts)

Thread Tools
Old 01-04-2011, 12:52 AM   #1
Nov 2010
Tampa, FL
Posts: 320
Liked 1 Times on 1 Posts

I am making a simple light colored blond ale. here is the recipe.

3.3 # briess golden light LME
3.3 # briess pilsen light LME
1 # briess pilsen light DME
1 # honey added at 0 min (any suggestions on what kind?)
1 oz hallertau 60 min.
1 oz hallertau 30 min. Should I make this later to reduce bitterness?

safale us-05 yeast.

OG based on my calculations should be 1.062

I have heard that if I steep some honey malt grains it will add some more honey flavor since most of the honey ferments out.

1) how much should I steep to make it taste good but not overpowering?
2) with these ingredients and this yeast any ideas on what a good prediction of FG should be?
3) based on these ingredients does anyone think this will end up a nice smooth beer? I am making this for my wife and she is into smooth malty blonds. (beers not people )

Also If anyone has any other suggestions I am willing to listen.

Thanks all!

Reply With Quote
Old 01-04-2011, 01:06 AM   #2
Nugent's Avatar
Sep 2008
Vancouver, BC, Canada
Posts: 692
Liked 9 Times on 9 Posts

I wouldn't really worry about what kind of honey that you use pre-fermentation; you're right in saying that it (and any unique character) will mostly ferment out. I would use specialty honey to prime with, though. You might get more of the flavour.

As for honey malt, my experience is to use is rather sparingly - 1/2# max in a 5 gal. batch. It's a pretty powerful specialty malt when used on its own.

My two bits. Good luck.

Reply With Quote
Old 01-04-2011, 01:10 AM   #3
Mermaid's Avatar
Apr 2010
Bloomingdale, IL
Posts: 666
Liked 12 Times on 11 Posts

Here is a recipe that I had some success with (was supposed to be 3.5 but turned out to be 4 gallons)

6 lbs. Belgian Pils
1 lb. Carabelg (Belgian Caravienne)
.5 lb. honey malt
1 lb. local artisan honey

1 oz. Hallertau Mittlefruh (60 min)
.5 oz. Hallertau Mittlefruh (30 min)
.5 oz. spalt hops (15 min)
.5 oz. dried sweet orange peel (15 min)
.5 oz. dried chammomile (15 min)

Used Wyeast 3864 (the Unibroue strain)

The folks who tasted it really liked it. The nose was honey and slightly floral. I got a small amount of honey on the finish, but it was very dry and very drinkable. I fermented it on the cool side, and got a nice tartness to it without a lot of clove or banana esters.

I think you could probably use .5 lb. of honey malt, and 1 -- 1.5 lb. of anything but generic grocery store honey. I added honey right to the carboy before I dumped in my wort - I did not boil it.

Not sure about how long to steep the honey malt - I mashed mine.

As far as yeast is concerned, I would say something like the Wyeast 3944 which has a nice slightly tart finish, or Wyeast 3522 (Chouffe strain) which has a fairly delicate fruit profile to it.
The sands of time were eroded by the river of constant change.

Primary: Empty
Secondary: Empty!
an empty fermenter is a sad fermenter
Bottled: Nut brown ale, Bink blond clone (she's a bitter Belgian!) Belgian Wit, several other tasty beers that have since been consumed!
On deck: TBD

Reply With Quote
Old 01-04-2011, 02:16 AM   #4
Nov 2010
Tampa, FL
Posts: 320
Liked 1 Times on 1 Posts

does anyone think .5 # of honey malt would be too much for this beer? also any ideas what temps and time to steep at?

Reply With Quote
Old 01-04-2011, 03:10 AM   #5
mobly99's Avatar
Oct 2010
Posts: 197
Liked 3 Times on 3 Posts

I've never seeped honey malt, but I did did a mash with .5 lb honey malt in a 5 gallon batch of blonde ale before. I tried the same recipe only upping the honey malt to .75 lb and it is too much. I think .5 lb may have been the perfect amount now.
Primary: Revelation Cream Ale
On Tap: Red Skies at Night, LHB Blond Ale, 224? Suburban Wheat Ale

Reply With Quote
Old 01-06-2011, 07:03 AM   #6
Jan 2011
Chicago, IL
Posts: 1

I was thinking along similar lines. I've been reading these forums for several months. This is my first time posting. I have brewed over a dozen more or less stock extract kits from Midwest and I thought it was time to jump into recipe formation. Here's mine. I'm hoping to brew this week.

Blond Bombshell

6lbs Pilsen Light LME
0.5lbs Honey Malt
0.5lbs Carapils
1lbs Clover Honey
1lbs Light Belgian Candi Sugar
1oz Vanguard (60 min)
0.5oz Vanguard (30 min)
0.5oz Vanguard (15 min)

Safbrew T-58

Recipator puts this at 1.065 and 21 IBU.

I would appreciate any comments. I'm trying to decide when to add the honey and sugar. I know it affects hop utilization a little but otherwise does it matter when I add them?

Reply With Quote
Old 01-06-2011, 07:39 AM   #7
Feb 2010
The Colony, Texas (DFW area)
Posts: 36
Liked 1 Times on 1 Posts

If you really want Honey flavor then pastuerize the honey and add it to a secondary and rack the beer on top after your FG is reached.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Here goes: Using caramel/specialty malts for base malts? nigel31 Beginners Beer Brewing Forum 9 11-08-2010 02:16 PM
Ingredient question - new to AG - pale malts dndlyon Beginners Beer Brewing Forum 5 08-06-2010 02:46 PM
question on crystal malts OHIOSTEVE Beginners Beer Brewing Forum 3 04-03-2010 02:21 PM
anyone want to suggest a recipe (limited malts) thebamaking Beginners Beer Brewing Forum 2 10-22-2009 04:24 AM
Mixing malts question Geordiepete Beginners Beer Brewing Forum 6 12-04-2006 01:21 AM

Forum Jump