Brewing with Honey - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Brewing with Honey

Reply
 
Thread Tools
Old 03-21-2012, 04:45 AM   #1
NYCBeerologist
Recipes 
 
Mar 2012
Croton on Hudson, New York
Posts: 1


I want to brew a DIPA with some local honey. I figure I need about 2 lbs. for a 5 gallon all-grain batch. I'm adding about 1.5 lbs of corn sugar to the batch.

I'm worried about the batch being too dry with both fermentables (honey and corn sugar). Should I just be using one? Also, should I make any other adjustments to my recipe like take out some base malt?

Thanks,
D

 
Reply With Quote
Old 03-21-2012, 04:46 AM   #2
wegz15
Recipes 
 
Oct 2009
Northbrook, Illinois
Posts: 600
Liked 14 Times on 11 Posts


Not saying I know what I'm talking about, but posting your recipe might help and eliminate future questions people may have

 
Reply With Quote
Old 03-21-2012, 04:55 AM   #3
Retrofit
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jan 2010
Aurora, IL
Posts: 813
Liked 20 Times on 19 Posts


Honey is extremely fermentable- it will increase your alcohol content and dry out your beer. It will not contribute flavor if you put it in the boil/primary, and if you put it in 2ndary it *might* ferment out- contributing no flavor but adding to the alcohol.

Honey is a tricky thing to work with. Hope that helps?

 
Reply With Quote
Old 03-21-2012, 10:38 AM   #4
Calichusetts
 
Calichusetts's Avatar
Recipes 
 
Nov 2011
Plymouth, MA
Posts: 3,015
Liked 500 Times on 300 Posts


I've tried honey in almost everyway possible...putting it in the mash, additions along the boil, at the end of the boil, after primary, in a secondary. You really need to experiment and see for yourself. At first I LOVED the dry taste of honey but know I can't stand it.

For me...its honey malt in the grain bill and bottling with honey.

Good luck

 
Reply With Quote
Old 03-22-2012, 02:30 AM   #5
meadsupporter
Recipes 
 
Aug 2011
nowhere, nevada
Posts: 81

I have found too many sugars like both corn sugar and honey will add off flavors.


I suggest using honey as the only addition if you want to go that route. Since honey has a nice aroma to it and can contain wild yeasts; I would use it at flame out in your wort so you can get the good aromas and flavours without boiling it away; or risking wild yeasts ruining your batch if you add it at a later date.

At least for me I have found it to work that way.

 
Reply With Quote
Old 03-22-2012, 03:11 AM   #6
Retrofit
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jan 2010
Aurora, IL
Posts: 813
Liked 20 Times on 19 Posts


Quote:
Originally Posted by Calichusetts View Post
I've tried honey in almost everyway possible...putting it in the mash, additions along the boil, at the end of the boil, after primary, in a secondary. You really need to experiment and see for yourself. At first I LOVED the dry taste of honey but know I can't stand it.

For me...its honey malt in the grain bill and bottling with honey.

Good luck
100% agree. I should point out there are many types of honey and many ways to use it, so it's hard to go beyond vague guidelines. I have also used honey in many different ways and I've also learned that Honey Malt is easier and better- if the goal is honey flavor. There are a lot of tricks you can do with honey- raise the alcohol, dry the beer out, different aroma's. I still use honey in my beer- when I have a reason to put it in there. But much of the time, honey malt gets the flavor profile I'm looking for and the other tricks... meh. I'd rather make a mead with that honey.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Honey sprintbrew02 General Techniques 24 11-26-2007 04:15 AM
How much is to much honey? bobbydigital General Techniques 5 05-17-2007 12:01 AM
honey... Raffie General Techniques 6 04-12-2007 08:51 PM
Honey? Raffie General Techniques 5 03-26-2007 02:30 AM
Tip about brewing with honey brewman ! General Techniques 9 02-07-2007 05:47 AM


Forum Jump