Honey Saison

[PrezDickie]

Type: Extract
Batch Size: 5.00 gal

8 oz Caramel/Crystal Malt - 20L
8 oz Honey Malt
3 lbs Extra Light Dry Extract
3 lbs Pilsn DME
8 oz Corn Sugar
1 oz Saaz [3.75 %] - Boil 60.0 min
.5 oz Merkur (Hallertauer Merkur) [14.00 %] - Boil 20.0 min
.5 oz Merkur (Hallertauer Merkur) [14.00 %] - Boil 10.0 min
1 oz Citra [12.00 %] - Boil 0.0 min
2 lbs Honey
Yeast: danstar Belle saison

was debating on splitting the batch and doing a lavender dry add (.25oz?), but not committed to it yet


Questions:
I've never used honey malt, I have read its potent...wiuld 8oz be overkill? I want a good honey undertone, but do not want to overpower any other flavors
Should I add the honey at the end of the boil ( I know its like 80% fermentable) or is it okay to add the honey after primary fermentation is complete (I do not intend to rack to secondary, just going to let this ride out in the primary)

I'm a rookie so I'm open to suggestions on any part of this

 

[jekeane]

I tend to add honey at flameout you want to keep as much aroma as you can. If you could chill to around 180 and then mix it in that would work well. You could just add it to primary at high Krausen as well.

As for honey malt it can get a little cloying in larger amounts. At 8 ounces I don't think you will have a problem. If you were at 20% of your fermentables being honey I'm not sure you need the honey malt.

 

[GrimBrewer]

Add half after flameout and second half after most of ur primary fermentation is done. 4 to 5 days after pitching yeast. Wth boiling u lose most of honey flavor compounds. Adding after primary u retain more that would get lost during high krausen.
Wort will still be warm enought to kill of wild yeast in honey at flameout. I didnt worry about sanitizing on second addition because, main yeast is fully active and there is already alchol in the fermenter. Wild yeast will have a bad time.

Found this on honey. They give temps and time if u want to pastuerize urself.
http://solorb.com/mead/danspaper.html

Ofcourse if u get pasteurized or processed honey then u dont have to worry, but also not get any teal flavour from it.

 

[Calder]

8 oz Caramel/Crystal Malt - 20L
8 oz Honey Malt
3 lbs Extra Light Dry Extract
3 lbs Pilsn DME
8 oz Corn Sugar
1 oz Saaz [3.75 %] - Boil 60.0 min
.5 oz Merkur (Hallertauer Merkur) [14.00 %] - Boil 20.0 min
.5 oz Merkur (Hallertauer Merkur) [14.00 %] - Boil 10.0 min
1 oz Citra [12.00 %] - Boil 0.0 min
2 lbs Honey

Honey Saison - you don't say what yeast. The yeast flavors should be the prominent flavors of the beer, so the yeast selection is extremely important.

This may be a great beer, but it just seems wrong in so many ways.

- A saison is a simple beer with the yeast favors taking center stage.
- I would not add any specialty malts to a Saison. It needs to end dry and most specialty malts add sweetness.
- The Extract will leave you a lot of sweetness on it's own.
- Honey malt: you either love it or you hate it. 0.5 lbs would be way too much for my pallet, and in a Saison (if you are really wanting a Saison), it would add too much sweetness.
- Honey; I think you are wasting it and would have e better beer just using plain table sugar. But if you really want to use it, I would add it to the fermenter as fermentation slows down. This will prevent a lot of the aromatics from being driven off. Add straight from container if you thin it is clean/sanitized. If you are unsure about the honey, add a little water and heat to about 150 F for 10 minutes, cool and then add.

This is just my thoughts - I certainly have no qualifications to say that my thoughts are any better than any others. I'm all for experimenting.

 

[bigplunkett]

Id lose the other crystal malt. If you just want the honey malt to help with the other honeys flavor. I would think that mhch honey would help dry it out. After all this is home brewing give it a go. Idk about the lavender taste it before you make that choise. You might just wanna leave it alone. Sasion yeasts are very strong in flavor you might find you wont need lavender.

 

[PrezDickie]

Sasion yeasts are very strong in flavor you might find you wont need lavender.

My apologies. I forgot to me tion the yeast. Its going to me Danstar Belle Saison

I have no issues removing the crystal