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Old 12-22-2007, 01:50 PM   #1
Adam's Apples
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Sep 2006
Posts: 266


I went to the annual CAMRA beer fest held in my city in Autumn this year and did the usual sampling - grabbing a half pint glass and getting through as many different real ales as possible.

While there I drunk a half of a beer called 'bumble beer', which was lovely. If you closed your eyes and somebody placed a glass under your nose, you would swear it was a honey jar under your nose. But it wasn't just the aroma, it really came through in the taste too. I would absolutely love to make a beer that retained such a honey flavour. Can any of you guys advise how this would best be achieved? I guess you would need to add lots of honey add secondary or bottling stage to get that, but I don't really know the best way to go about it.

Have any of you guys brewed anything like this? Any tips or recommendations would be great, if I thought I could produce anything that was half as delicious as what I tasted that night I would be chuffed.

Cheers

 
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Old 12-22-2007, 02:27 PM   #2
EvilTOJ
 
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Dec 2005
Portland, OR, Oregon
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Honey malt. Lots of honey malt. Actual honey ferments out pretty complete and dry and doesn't leave a lot of aroma and taste to beer.
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Old 12-22-2007, 03:09 PM   #3
sully
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Jul 2007
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star with three lbs of really good honey like orange blossom or buckwheat added at flameout, also use a clean ale yeast like wlp 041 pacific ale. if there isnt enough honey there after its done fermenting add some more at secondary or prime with it. here is my recipe.

7#'s two-row
4 oz's honey malt
4oz's crystal 60
8 ozs munich
3 lbs raw buckwheat honey
1 oz amarillo 60 min
.5 oz cascade 30 min
.5oz amarillo 20 min
.5 oz cascade 5 min

single infusion mash at 150 for an hour. i batch sparge. boil then add honey at flameout.

 
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Old 12-22-2007, 03:12 PM   #4
brewt00l
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Dec 2006
Doylestown, PA
Posts: 3,725
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If this is the one:


http://www.beer-fest.org.uk/index.ph...beer&func=main

Wentworth of Rotherham, South Yorks
Bumble Beer 4.3%abv

You might want to try contacting the brewery and see what help they could provide.

 
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Old 12-22-2007, 03:51 PM   #5
Adam's Apples
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Sep 2006
Posts: 266

Thanks guys.

I thought that it would ferment out almost completely, which is why I guessed Adding honey at secondary or bottling stage.

Honey malt!!! I never knew this stuff existed (I am only 4 batches into my homebrew career!!!) I have only used the muntons spraymalt (powder) or liwuid malt extract in cans (have used brewpaks stuff only so far I think). This stuff I have to find.

Stupidly, I haven't yet googled Bumble Beer, but I will check out your link - any clone recipes I find will be next on my brew list.

Cheers all

 
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Old 12-22-2007, 03:53 PM   #6
Adam's Apples
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Sep 2006
Posts: 266

Excuse the spelling mistakes above, they reflect only my excitement at brewing a honey beer, not my stupidity!!!

Cheers

 
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Old 11-11-2010, 06:22 PM   #7
2gdsm87
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Nov 2010
Johnstown, pa
Posts: 5

Quote:
Originally Posted by sully View Post
star with three lbs of really good honey like orange blossom or buckwheat added at flameout, also use a clean ale yeast like wlp 041 pacific ale. if there isnt enough honey there after its done fermenting add some more at secondary or prime with it. here is my recipe.

7#'s two-row
4 oz's honey malt
4oz's crystal 60
8 ozs munich
3 lbs raw buckwheat honey
1 oz amarillo 60 min
.5 oz cascade 30 min
.5oz amarillo 20 min
.5 oz cascade 5 min

single infusion mash at 150 for an hour. i batch sparge. boil then add honey at flameout.
I am also new to the beer scene and just starting to experiment with not using kits. From what I have read I though that you wanted to boil the honey to prevent contamination

 
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Old 11-11-2010, 06:32 PM   #8
jkreuze
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Aug 2010
Minneapolis
Posts: 234
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You're adding honey (which has antiseptic properties of its own) to a pot of wort that just got done boiling for an hour or so. Should be okay.

 
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Old 11-11-2010, 06:39 PM   #9
2gdsm87
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Nov 2010
Johnstown, pa
Posts: 5

Quote:
Originally Posted by jkreuze View Post
You're adding honey (which has antiseptic properties of its own) to a pot of wort that just got done boiling for an hour or so. Should be okay.
Thank you.
I have this book called Joy of home brewing 3rd edition by Charlie Papazian and it says that if one is to use honey it should be boiled due to beeswax, bees body parts, and wild yeast pores. I will try not boiling it and see what happens


 
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Old 08-22-2012, 10:01 PM   #10
HungryHippos
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Aug 2012
Portland, Oregon
Posts: 1

Quote:
Originally Posted by 2gdsm87 View Post
I am also new to the beer scene and just starting to experiment with not using kits. From what I have read I though that you wanted to boil the honey to prevent contamination
No way do you want to boil the raw honey. you get raw honey because it is not pasturized. raw honey contains all that amazing lactic acid bacteria (LAB). this bacteria can convert fermentable sugars into CO2 and Ethanol.

We need to forget what the media and government have been saying about all bacteria. it is not all bad. fermentation is older than humans and has stood the test of time. Even the FDA has stated that there has never been a documented case of food-born illness from fermentaion. (of course, you'll want to look this up yourself if you're unsure). The good fermenting bacteria provide an environment that the bad bacteria (such as botulism and e.coli) have no chance of surviving in!

In fact you can make your own mead (honey-wine) in 1 week with raw honey. it really is as simple as: 1-part raw honey and 4-parts filtered or distilled water, all at room temperature. fill this into a glass jar with a lid. shake up until it's well mixed and come back every day to release the pressure (aggressive fermentation starts in ~48-36 hours). after a week, put it in the fridge to cool. you can drink this, or let it sit for months OR use this mead as your bottling sugar (if it's only sat for a few days, not a few months)

 
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