honey nut brown ale - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > honey nut brown ale

Reply
 
Thread Tools
Old 12-11-2011, 05:33 PM   #11
tally350z
HBT_SUPPORTER.png
 
tally350z's Avatar
Recipes 
 
May 2011
Tallahassee, FL
Posts: 1,288
Liked 90 Times on 75 Posts


I know this is an old thread, but I had a question for some who had brewed this brown ale. I hit all of my numbers and after about 3 weeks in primary i took the gravity and it was right at 1.018 and after a taste it was not a honey (sweet) as I would like it. I used 2lbs of Tupelo honey in my process and I was trying to get it a little sweet.

My question is has anyone tried to dissolve some honey when they boil their priming sugar? If so how did it turn out? Did it make it a little sweeter after a few weeks in the bottle.
__________________
Toasting Tortoise Brewery
Primary - Smoked Belgium
Secondary - SOUR TORTOISE
Kegged
- Burton IPA, Munich Lager, Cream Ale
Bottled - Muscadine Port, Imperial Stout

North Florida Brewers League

 
Reply With Quote
Old 12-11-2011, 08:58 PM   #12
soboness5
Recipes 
 
Feb 2011
San Francisco, CA
Posts: 18

Quote:
Originally Posted by tally350z View Post
I know this is an old thread, but I had a question for some who had brewed this brown ale. I hit all of my numbers and after about 3 weeks in primary i took the gravity and it was right at 1.018 and after a taste it was not a honey (sweet) as I would like it. I used 2lbs of Tupelo honey in my process and I was trying to get it a little sweet.

My question is has anyone tried to dissolve some honey when they boil their priming sugar? If so how did it turn out? Did it make it a little sweeter after a few weeks in the bottle.
My understanding is that all/most of the sugars from the honey ferment-out, so it doesn't really add any sweetness to the beer, though you should retain some of the other flavors/properties from the honey as long as you add it in the right point in the boil (I think some argue that you can even add some post-boil...but I can't quite remember).

If you boil honey with the priming sugar you are probably going to end up adding way too much sugar at that point in the process, and have a bunch (more likely - all) of the tops pop off your bottles during bottle conditioning.

Some more experienced recipe-crafters can chime in here, but if you are looking for a 'sweeter' taste, you might want to mess with the grain bill next time through to make it a bit maltier. My recommendation would be to let this one run its course without adding anything this late in the game, see how it turns out when carbonated and chilled, and then take another crack at it with some tweaks once you know what the 'original' tastes like. You may be surprised with the final result!
__________________
Dry House Brewing Company
Just moved to San Francisco...so until I have ample room to do some brewing, I'm on a hiatus. DAMN I miss brewing!

 
Reply With Quote
Old 12-11-2011, 09:44 PM   #13
tally350z
HBT_SUPPORTER.png
 
tally350z's Avatar
Recipes 
 
May 2011
Tallahassee, FL
Posts: 1,288
Liked 90 Times on 75 Posts


Some good points thanks. I really don't wont a whole bunch of bottles popping during conditioning. I will just leave it alone this time and maybe next time I brew it just change the bill like you said.
__________________
Toasting Tortoise Brewery
Primary - Smoked Belgium
Secondary - SOUR TORTOISE
Kegged
- Burton IPA, Munich Lager, Cream Ale
Bottled - Muscadine Port, Imperial Stout

North Florida Brewers League

 
Reply With Quote
Old 02-26-2012, 09:07 PM   #14
sddanc
Recipes 
 
Dec 2011
santee, ca
Posts: 94
Liked 5 Times on 3 Posts


Taking a stab at this right now. Went up to 12# maris otter and 3# honey malt. 5oz of choc malt. Going to add 1# of honey instead of 2 since I have honey malt already.

 
Reply With Quote
Old 03-14-2012, 06:29 AM   #15
iv_hokie12
Recipes 
 
Nov 2011
Blacksburg, Virginia
Posts: 158
Liked 3 Times on 3 Posts


I think I'm going to do the same Friday, only I'm switching down to 3 gallons

3 lb 2 row
12 oz clover honey
0.25 lb Crystal 60
0.25 lb Chocolate
0.25 Honey Malt (I have some leftover from last brew)
0.6 oz Kent Golding 60 min
0.4 oz Kent Golding 5 min

 
Reply With Quote
Old 09-27-2012, 03:34 PM   #16
JCarabillo
Recipes 
 
Sep 2012
Asbury, NJ
Posts: 1

How did this beer turn out? my dad loves honey browns and I really wanted to know how this turned out maybe even a picture would be awesome thanks!

 
Reply With Quote
Old 03-08-2013, 12:22 AM   #17
OtisLamb
Recipes 
 
Mar 2013
Reno, Nevada
Posts: 51
Liked 2 Times on 2 Posts


Here is my recipe:
Honey Nut Brown Ale
Ingredients oz. lb. "Percent
Type" "Percent
Total"
Amount Item Type Comment
WORT WATER
Filtered Water Water 3 Gallons 384.0 24.0000 100.0% 60.00%
FERMENTING WATER
Filtered Water Water ~2 Gallons 256.0 16.0000 100.0% 40.00%
TOTAL WATER
Filtered Water Water 640.0 40.0000 100.00%
GRAINS
1.00 lb Dextrine (CaraPils) Malt Grain Steep 30 min 16.0 1.0000 32.3% 7.69%
1.00 lb Crystal (Caramel) Malt - 60L Grain Steep 30 min 16.0 1.0000 32.3% 7.69%
1.00 lb Munich Malt Grain Steep 30 min 16.0 1.0000 32.3% 7.69%
0.10 lb Chocolate Malt Grain Steep 30 min 1.6 0.1000 3.2% 0.77%
49.6 3.1000 100.0% 23.83%
MALT EXTRACTS
6.00 lbs Amber Liquid Malt Extract (LME) Extract Boil 60 min 96.0 6.0000 82.8% 46.13%
1.25 lbs Amber Dry Malt Extract (DME) Extract Boil 60 min 20.0 1.2500 17.2% 9.61%
116.0 7.2500 100.0% 55.74%
SUGARS
1.50 lbs Clover Honey Sugar Boil 60 min 24.0 1.5000 60.0% 11.53%
1.00 lb Light Brown Sugar Sugar Boil 60 min 16.0 1.0000 40.0% 7.69%
40.0 2.5000 100.0% 19.22%
HOPS
1.00 oz Pearle Hops Hops Boil 60 min 1.0 0.0625 40.0% 0.48%
0.50 oz Williamette Hops Hops Boil 15 min 0.5 0.0313 20.0% 0.24%
1.00 oz Mt. Hood Hops Hops Boil 5 min 1.0 0.0625 40.0% 0.48%
2.5 0.1563 100.0% 1.20%
FINING
1.00 tsp Irish Moss Misc Boil 10 min
YEAST
1 Pkgs British Ale (White Labs #WLP005) or - Yeast
British Ale II (Wyeast 1335)
Totals 208.1 13.0063 100.00%


My question or comment deals with the honey. There appear to be two schools of thought on the matter. One is to add it to the boil, essentially using it as a sugar. The second, is to add it to the fermenter. This is where I would like some input. How does one do that. I know that I must purify the honey (boil it with 1/2 honey & 1/2 water at 180 degrees for 60 minutes), but, how do I add it to the fermenter? Do I just pour it in, or, is there some other method, i.e., move the fermenting beer to a bucket add the honey/water and return it to the carboy? Any comments would be appreciated.
Click image for larger version

Name:	Honey Nut Brown Ale.JPG
Views:	754
Size:	143.5 KB
ID:	105987  

 
Reply With Quote
Old 07-18-2013, 03:54 PM   #18
Mdsutton
HBT_SUPPORTER.png
Recipes 
 
May 2012
Pompano Beach, FL
Posts: 285
Liked 21 Times on 19 Posts


Did the honey flavor come through?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
British Brown Ale Nut Brown AG Lil' Sparky Homebrew Ale Recipes 1018 Yesterday 07:37 PM
Midnight Oil Honey Ale Yuri_Rage Homebrew Ale Recipes 9 07-31-2013 09:19 PM
Bitter Brown Ale - India Brown Ale tamoore Homebrew Ale Recipes 1 12-20-2011 11:59 PM
How Now Brown Ale TwoHeadsBrewing Homebrew Ale Recipes 2 02-13-2011 06:19 AM
Brown Bear Southern English Brown Hagen Homebrew Ale Recipes 2 08-25-2008 03:49 PM


Forum Jump