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Old 10-27-2008, 08:42 PM   #1
sidneysaintpe
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I read that honey ferments almost completely. I have a recipe that calls for honey and want to know if I can just sub in a sugar instead. Does it really impart anything to the finished brew? Thanks!

(I tried the search function and couldn't find anything)

 
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Old 10-27-2008, 08:43 PM   #3
Tonedef131
 
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How much honey does it call for?

 
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Old 10-27-2008, 08:57 PM   #4
sidneysaintpe
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Sep 2008
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Sorry, I meant to post the recipe with my initial post, sorry.

Grain:
3 lbs. White Wheat
2.50 lbs. 2-row Pale
2.50 lbs. Honey
.25 lbs. Honey Malt

Hops:
.75 oz. Willamette 60 mins
.75 oz. Willamette 20 mins
.75 oz. Willamette 0 mins

Yeast:
WLP320

 
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Old 10-27-2008, 09:02 PM   #5
Tonedef131
 
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That is nearly a quart of honey and a large percentage of the fermentables. I think that it would significantly change the outcome of the recipe.

 
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Old 10-27-2008, 09:05 PM   #6
Edcculus
 
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I'd stick with the honey. While it ferments well it also leaves behind some other flavors. There is a reason people use honey for mead and not just sugar water.

 
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