here is the recipe this is the last can i will do
1 - 3.3 can hopped amber malt extract(muntons)
2lbs light DME
1 ounce cascade at 60 min
1 muntons ale yeast
ferm 7 days
secondary added 24oz of honey 7 days
bottled 7 days at room temp
I did an American Wheat with 8oz honey malt that gives a noticeable (but still somewhat subtle) honey-sweetness. If I was deliberately going for a honey beer, I'd add honey after primary like you did in addition to the honey malt.
I always try one after a week in the bottle and 2 days in the fridge.
hey strambo im doing a german wheat and adding honey. iw ill probally doing it next week. getting alot of beer made. time tom start drinking it lol!! What kind of yeast did you use???
I used US-04, so it finished a little higher at 1.013 leaving some residual sugars. US 04 and US 05 are my go-to yeasts since they are cheap, easy, and ferment clean.
For a German, I'm sure you will want a hefe yeast, I don't care for those as much so I don't have experience with them.
wb-06 is the yeast i will be using. I love germany beer. i have a honey amber in bottles, last can i will use. O'fest fermanting, german lager all grain brewing monday. then im going to pull out mr. beer and do a honey german wheat beer. Will have to see how it turns out. i will have plenty to drink for the summer lol!