How does this Honey Wheat look?

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kornbread

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I'm wanting to make an American Wheat for our beach vacation this June. ( I can't wait! :ban: )

I found an extract recipe for a "honey wheat" that looks pretty good. But, I wanted to do an All-Grain version.

After playing around with Beer Calculus:


OG: 1.048 (1.043 – 1.050)
FG: 1.012 (1.010 – 1.013)
- Based upon 80% efficiency
IBUs: 17.7
ABV: 4.8%
Cal: 175 per 12 Oz.

Grain Bill:
3 Lb 10 Oz. Marris Otter (British pale)
3 Lb 6 Oz. Wheat Malt
1 Lb. Munich Malt
11 Ozs Honey (Added @ Flameout)

Hops:
:45 0.5 Oz. Perle (8.0%)
:15 1.0 Oz. Mt Hood (4.2%)

Yeast: Nottingham

I'm going to keg this but I'm toying with the idea of bottling a couple of sixers with some Blueberry extract.

Any thoughts?
Improvements?
Advice?
Etc.

Thanks for looking.
 

Oldsock

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It looks pretty good, but I would add a bit of honey malt to boost the honey flavor and give it some more residual sweetness. I would also consider adding the honey to the primary after it has a few days to ferment, the less heat/fermentation the honey goes through the more of its flavor will survive.

What sort of honey are you going to use? I would suggest getting it as local and dark as you can, the clover stuff from the supermarket doesn’t have much flavor to it. I went with 1.5 lbs of local orange blossom honey in a wheat a few weeks back and it is certainly headed in the right direction.
 
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kornbread

kornbread

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It looks pretty good, but I would add a bit of honey malt to boost the honey flavor and give it some more residual sweetness.

I've never used honey malt. Any suggestions on the amount for a 5.5 Gal batch? I don't want to make it too sweet.
 

SnickASaurusRex

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.5 lbs is great for a nice honey flavor. The problem with using just honey is that the flavors fade significantly. The honey malt just keeps on tasting like honey down to the last drop.
 

tfries

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My wife makes Bob G's Honey wheat regularly. Nice refreshing summer beer. It is pretty close to the recipe you came up with.

She has also made Skotrats B52 which is a bigger version of a honey wheat. Do a search for that and you will find it.

Bob's Honey Wheat
 
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kornbread

kornbread

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My wife makes Bob G's Honey wheat regularly. Nice refreshing summer beer. It is pretty close to the recipe you came up with.

She has also made Skotrats B52 which is a bigger version of a honey wheat. Do a search for that and you will find it.

Bob's Honey Wheat
I noticed that both of the recipes that you mentioned call for a 90 Min. mash. (I was planning 60.) Does your wife do the 90 min mash/ 90 min boil?

If so, I'm wondering what the benefit of the longer times would be?
 

tfries

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We used to always do a 90 minute mash. Lately we have started to do a 60 minute mash on our normal OG beers and have not really found any difference. I would still do a longer mash in a bigger OG beer, like around 1.095 and above.
 
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kornbread

kornbread

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I brewed a ten gallon batch of the honey wheat yesterday. My LHBS didn't carry Honey Malt. He said that he'd only ever had a couple of people ask for it. So I substituted some 10L. If It turns out to be a good beer, and I decide to make it again, I'll order ingredients online next time. I'd really like to try the honey malt.

Anyhow, here's the final recipe that I ended up using:

10 Gal Batch:

7 Lbs. British Pearl Malt (The guy was sold out of Marris Otter. I've never used pearl before. I hope it's a good substitute.)
7 Lbs. Wheat malt
2 Lbs Munich
1 Lb. Crystal 10L
1.5 Lbs. of fresh local honey. (I added the honey at flame out before I turned the chiller on.

1.5 Oz perle (8.2%) @ :60
1.0 Oz Mt. Hood (4.0%) @ :15

Pitched with Nottingham (dry)

OG: 1.051

Wish me luck. (If it sucks, I've got to choke down 10 gallons of the stuff.):mug:
 
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