I started a honey beer recently and read about how honey ferments out at about 75-95%, leaving almost nothing honey behind. But then i found an article on here that, scary as it was, worked wonders!
start your beer as you would, with whatever amount of honey your recipe demands
at high krausen, take a pound of honey and place it in a glass, sanitized baking dish.
put that dish in the oven at 175 degrees F for about 2 hours
this pastuerizes without boiling out the flavor
once time is up, add to about 2 cups of water that has been boiled then cooled
Confession: i added 1 pound of Light DME to this boil. Dont ask me why.
(here, youre supposed to take the SG of both wort and water/honey mix and add water to the mix until they are the same SG but who has that kind of time?!)
once the temp reaches roughly the temp of your wort, pour it in.
Done!
I was terrified opening a fermenting beer and pouring ANYTHING into that mixture. But a foaming head covered the wort (which is why i really didnt take the SG) so i had no issue with exposure and the next hour, it was bubbling like mad. a week later i moved to secondary and tasted it. OMG! I cannot describe how good it was. it was darker than i expected (dare i say honey colored?) but then again, it was only 10 days into the process. i cannot wait to give it some time, bottle and taste that beer with carbonation!