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Old 01-16-2011, 04:12 AM   #1
Nov 2008
Slatington, PA
Posts: 329
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I'm extract brewing a honey pale ale. The reipe calls for the honey to be added at the beginning of the boil, I've read that much of the honey character is cooked off during the boil, and that it's better to add right at flameout. What would you do if you were me? The recipe is listed beloiw.

4 lbs. light malt extract liquid.
.5 lbs light DME
3lbs honey
.5 lbs honey malt steeping grains
.5oz Cascade at 60 min
.5oz Cascade at 1 minute
White Labs WLP 002 English Ale yeast

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Old 01-16-2011, 04:14 AM   #2
AZ_IPA's Avatar
Jun 2008
Posts: 54,417
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I'd wait until you've chilled to ~130*F or below before adding the honey...

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Old 01-16-2011, 04:30 AM   #3
Mar 2010
Land of the Free
Posts: 578
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i put my honey in the fermenter than add maybe half gallon of wort halfway into the cool down and stir it up.
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Old 01-16-2011, 04:57 AM   #4
Dec 2010
Provo, UT
Posts: 55
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Yeah, I think the answer is neither. At flameout is still too hot. Here is an older thread on the same topic with a lot of responses.
Planning: IPA, English Brown
Bottle conditioning: Blueberry Hefeweizen
Drinking (bottled):Brandon O's Graff, Altbier

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Old 01-16-2011, 07:37 AM   #5
Jan 2010
Southwestern PA
Posts: 120
Liked 4 Times on 4 Posts

I just brewed my first honey pale ale 2 weeks ago. I had planned on putting it in at flame out, got distracted setting up my IC for the first time, and walked inside 30min later to see the honey sitting on the table. I just hope I stirred it in well enough with the wort at 70F.

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