Honey Stout part deux

[Sematary]

So, this is my second attempt at getting this right (apparently I should have waited till flame out to put in the honey last time (using clover honey). So here's the recipe

3 gallons of water to start - Attempting to keep the steeping temperature near 160

I'm actually using leftovers from previous stout brews so here is what I have

6.5 lbs Maris Otter
1/2 lb Pale Malt 2 row
3/4 lb Roasted Barley
2 Oz Cascade hops (to be place in wort at beginning of boil)
3 lbs clover honey (to be added at flameout)
1 pkg (11g) of Nottingham Ale yeast

Steep grains for 90 minutes then sparge.
Boil for one hour
Add honey at flameout
Add hops at beginning of boil

 

[Sematary]

OG = 1.060
Actually ended up adding the honey during cool down, not at flameout. Braincramp...

 

[day_trippr]

Actually, that's fine. The less heat honey is exposed to the less of its ephemeral character is lost.
For that matter, post-primary fermentation addition (of pasteurized honey) is probably the best bet...

Cheers!