I'm going to be making a honey ale, but I don't know how much honey and DME to put in because I've never done it before. Does honey take the place of DME, or should it be added in addition to the regular amount of DME? Any other thoughts?
Grimsawyer said:woah.... where do you get honey malt? Is it a specality grain or is it dme/lme? :rockin:
beer4breakfast said:Honey is chock-full of living critters including wild yeasts and bacteria. Boiling it drives off a lot of the volatile flavors and aromas, but not boiling it risks infection. You could pasteurize it, or you might just dump it in to your wort for the last few minutes of the boil, but you shouldn't put raw unpasteurized honey in your cooled wort.
Check out this Honey in Beer PDF document that you can download from The National Honey Board.
There's also a PDF document they provide that explains How to make Mead.
Adding a bunch of honey to beer just ruins it, in my opinion. But that is clearly a matter of taste. Lots of people like it.
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