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Date: 23 Jun 2006 22:32:17
From: nickstrachan
Subject: Honeyed Beer Recipes
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Anyone got a good one or two? I'd like to try a honey Kolsch... Off the
wall or not Post em here!
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Date: 24 Jun 2006 18:24:52
From: Scott L
Subject: Re: Honeyed Beer Recipes
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David M. Taylor wrote:
> 0.38 lb Honey (Clover)
I don't think clover honey is worth using. It has basically no flavor
compared to other honeys, and ferments out pretty much like a similar
quantity of regular sugar. I've used clover honey in beers before and
it just dried them out.
If you're going to use honey, I suggest using a wildflower honey or
some other honey that has a stronger "honey" character. Otherwise you
might as well just be using sugar (in my opinion).
Scott
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Date: 24 Jun 2006 23:35:53
From: David M. Taylor
Subject: Re: Honeyed Beer Recipes
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"Scott L" <scott-sp02@neuralnw.com > wrote in message
news:1151198692.369189.139510@b68g2000cwa.googlegroups.com...
> David M. Taylor wrote:
>> 0.38 lb Honey (Clover)
>
> I don't think clover honey is worth using. It has basically no flavor
> compared to other honeys, and ferments out pretty much like a similar
> quantity of regular sugar. I've used clover honey in beers before and
> it just dried them out.
>
> If you're going to use honey, I suggest using a wildflower honey or
> some other honey that has a stronger "honey" character. Otherwise you
> might as well just be using sugar (in my opinion).
D'ya ever make mead with clover honey? Mmm mmm good. You may be right,
though... and honestly, I'm probably not using enough honey for any real
flavor effect. I'll have to try the wildflower honey next time if the
character doesn't come out with the clover honey. Thanks for the feedback.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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Date: 24 Jun 2006 13:08:37
From: David M. Taylor
Subject: Re: Honeyed Beer Recipes
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"nickstrachan" <nickajstrachan@aol.com > wrote in message
news:1151127137.286064.208920@m73g2000cwd.googlegroups.com...
> Anyone got a good one or two? I'd like to try a honey Kolsch... Off the
> wall or not Post em here!
I just invented the following (almost) all-grain recipe this morning,
haven't brewed it yet. I was aiming for it to fall halfway in between an
American Wheat and an American Light Lager, but it is an ale, and includes
both real honey and honey malt, just to make sure a honey-like flavor comes
out of it. I'm going to make this for easy drinking in the hot Wisconsin
summer months of July and August. Let me know if you guys have any
comments.
Leftover Light Honey Wheat Ale - 3 gallons
2.75 lb American Two-Row
0.67 lb Belgian Pils
0.38 lb Weizen Malt Extract
0.38 lb Honey (Clover)
0.25 lb Canadian Honey Malt
0.4 oz Saaz (5% AAU) - 60 minutes
0.1 oz Saaz (5% AAU) - 10 minutes
Nottingham Ale Yeast
OG=1.039
FG=1.009
4% ABV
12 IBU
4 SRM
Kettle mash in at 184 F with 5 qts distilled water and 1 tsp CaCl2 to hit
148 F for 45 minutes. Infuse with 3 qts distilled water at 184 F just prior
to runoff. Sparge with 2 gallons distilled plus 0.2 gallons tap water at
184 F. Bring to boil, add extract and boil 15 minutes. Add bittering hops,
boil for 45 minutes. Add 1/2 tsp Irish moss, honey, and flavor hops, boil
for 10 minutes. Top up to 3.2 gallons as necessary. Pitch yeast, aerate
well and ferment at 60 F for 2 weeks. Rack to secondary, add 1/2 tsp
Polyclar, and let settle for another 10 days at 60 F. Prime with 6 Tbsp.
corn sugar and bottle.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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Date: 25 Jun 2006 09:16:41
From: Dick Adams
Subject: Re: Honeyed Beer Recipes
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David M. Taylor <dmtaylor@SPAM.geocities.SUCKS.com > wrote:
> "nickstrachan" <nickajstrachan@aol.com> wrote:
>> Anyone got a good one or two? I'd like to try a honey Kolsch... Off the
>> wall or not Post em here!
> I just invented the following (almost) all-grain recipe this morning,
> haven't brewed it yet. I was aiming for it to fall halfway in between an
> American Wheat and an American Light Lager, but it is an ale, and includes
> both real honey and honey malt, just to make sure a honey-like flavor comes
> out of it. I'm going to make this for easy drinking in the hot Wisconsin
> summer months of July and August. Let me know if you guys have any
> comments.
>
> Leftover Light Honey Wheat Ale - 3 gallons
> 2.75 lb American Two-Row
> 0.67 lb Belgian Pils
> 0.38 lb Weizen Malt Extract
> 0.38 lb Honey (Clover)
> 0.25 lb Canadian Honey Malt
> 0.4 oz Saaz (5% AAU) - 60 minutes
> 0.1 oz Saaz (5% AAU) - 10 minutes
> Nottingham Ale Yeast
>
> OG=1.039
> FG=1.009
> 4% ABV
> 12 IBU
> 4 SRM
>
> Kettle mash in at 184 F with 5 qts distilled water and 1 tsp CaCl2 to hit
> 148 F for 45 minutes. Infuse with 3 qts distilled water at 184 F just prior
> to runoff. Sparge with 2 gallons distilled plus 0.2 gallons tap water at
> 184 F. Bring to boil, add extract and boil 15 minutes. Add bittering hops,
> boil for 45 minutes. Add 1/2 tsp Irish moss, honey, and flavor hops, boil
> for 10 minutes. Top up to 3.2 gallons as necessary. Pitch yeast, aerate
> well and ferment at 60 F for 2 weeks. Rack to secondary, add 1/2 tsp
> Polyclar, and let settle for another 10 days at 60 F. Prime with 6 Tbsp.
> corn sugar and bottle.
I have consistently read to use spring water, not distilled water.
I use tap water anyway.
A lb of honey should be 10.67 fl oz. (12 lbs/gal and 128/12 = 10.67)
So .38 lbs = 10,67 * 0.38 = 4.0546 fl oz. That does not seem to me
to be enough for a honey flavor - could be wrong.
When I have made Mead with clover, I don't recall a recognizable
taste coming from the honey. I use it with Meads where something
else is bring out the aroma and the tastes, e.g., Melomels,
Metheglins. IMO wildflower, orange blossom, and alfalfa would be
better choices if you don't already have the clover honey.
Also my rule is "never boil honey". If you get it from a beekeeper,
heat it in water to 159F (65C) to pasteurize it.
Dick
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Date: 25 Jun 2006 09:35:39
From: Don Levey
Subject: Re: Honeyed Beer Recipes
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rdadams@smart.net (Dick Adams) writes:
> Also my rule is "never boil honey". If you get it from a beekeeper,
> heat it in water to 159F (65C) to pasteurize it.
>
> Dick
Is that enough to "skim the scum"? How do you remove the trapped wax,
pollen, and bee parts?
--
Don Levey $ cd /pub
Framingham, MA $ more beer
NOTE: email server uses spam filters; mail sent to salearn@the-leveys.us
will be used to tune the blocking lists.
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Date: 25 Jun 2006 12:45:54
From: west
Subject: Re: Honeyed Beer Recipes
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Don Levey wrote:
> rdadams@smart.net (Dick Adams) writes:
>
>
>>Also my rule is "never boil honey". If you get it from a beekeeper,
>>heat it in water to 159F (65C) to pasteurize it.
>>
>>Dick
>
>
> Is that enough to "skim the scum"? How do you remove the trapped wax,
> pollen, and bee parts?
That drops out during fermentation.
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Date: 25 Jun 2006 13:00:00
From: David M. Taylor
Subject: Re: Honeyed Beer Recipes
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"Dick Adams" <rdadams@smart.net > wrote in message
news:129sl3poopss1f6@corp.supernews.com...
>
> I have consistently read to use spring water, not distilled water.
> I use tap water anyway.
Why not distilled? This is a light beer. It's common to use distilled for
pilsners and light beers, which not only roughly emulates the soft water of
Plsen but also does not distract from the already low levels of malt and
hops in a light beer. I'm adding a little CaCl2 anyway to lower the pH just
a tad, and the chlorides might accentuate the flavors a bit too.
> A lb of honey should be 10.67 fl oz. (12 lbs/gal and 128/12 = 10.67)
> So .38 lbs = 10,67 * 0.38 = 4.0546 fl oz. That does not seem to me
> to be enough for a honey flavor - could be wrong.
Again, this is a light beer with an OG of just 1.039. I'm hoping 9% of the
fermentables being honey is just enough to give a slight hint of honey
flavor. But you could be right. Anybody have any idea what the threshold
is for honey flavor with regard to percent fermentables or some standard
like that? I'm just taking a stab. If 9% is nowhere near the flavor
threshold, I'll add a bit more.
> When I have made Mead with clover, I don't recall a recognizable
> taste coming from the honey. I use it with Meads where something
> else is bring out the aroma and the tastes, e.g., Melomels,
> Metheglins. IMO wildflower, orange blossom, and alfalfa would be
> better choices if you don't already have the clover honey.
Try making a basic mead with nothing but clover honey sometime. You may be
surprised. I'm drinking mine right now and the flavor of honey is
unmistakably delicious. I love it.
> Also my rule is "never boil honey". If you get it from a beekeeper,
> heat it in water to 159F (65C) to pasteurize it.
That I can agree with. I might add the honey after flameout to pasteurize.
Not a bad idea to hang on to some of the volatile flavor compounds.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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Date: 26 Jun 2006 05:31:10
From: David Edge
Subject: Re: Honeyed Beer Recipes
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On Sun, 25 Jun 2006 13:00:00 -0500, "David M. Taylor"
<dmtaylor@SPAM.geocities.SUCKS.com > wrote:
>"Dick Adams" <rdadams@smart.net> wrote in message
>news:129sl3poopss1f6@corp.supernews.com...
>
>Again, this is a light beer with an OG of just 1.039. I'm hoping 9% of the
>fermentables being honey is just enough to give a slight hint of honey
>flavor. But you could be right. Anybody have any idea what the threshold
>is for honey flavor with regard to percent fermentables or some standard
>like that? I'm just taking a stab. If 9% is nowhere near the flavor
>threshold, I'll add a bit more.
>
Our honey beer was successful with 9.4% honey. Depends how subtle you
want to be. Don't overdo the hops though - mild tather than bitter. We
had 35 IBUs in 1050 and it was too much.
Also remember honey is mostly flavoured invert sugar and it wil dry /
thin out the beer. At 1039 that suggests mashing warmer.
David Edge, Derby
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Date: 25 Jun 2006 04:27:59
From: Sean
Subject: Re: Honeyed Beer Recipes
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Dick Adams wrote:
>
> I have consistently read to use spring water, not distilled water.
> I use tap water anyway.
>
> A lb of honey should be 10.67 fl oz. (12 lbs/gal and 128/12 = 10.67)
> So .38 lbs = 10,67 * 0.38 = 4.0546 fl oz. That does not seem to me
> to be enough for a honey flavor - could be wrong.
>
> When I have made Mead with clover, I don't recall a recognizable
> taste coming from the honey. I use it with Meads where something
> else is bring out the aroma and the tastes, e.g., Melomels,
> Metheglins. IMO wildflower, orange blossom, and alfalfa would be
> better choices if you don't already have the clover honey.
>
> Also my rule is "never boil honey". If you get it from a beekeeper,
> heat it in water to 159F (65C) to pasteurize it.
>
> Dick
I think the rule is 160F and hold for 20 minutes for
pasteurization of honey which is excellent advice. (I just got campden
tabs and am itching to try them for a mead in place of heating). Such a
small amount though and it will be unrecognizable. Visit a farmer's
market to find more varieties at a reasonable price or even county
fairs. One idea that I'd never given much thought to before now is that
you could add it in the secondary rather than blasting all the
violatiles out in the primary.
Another way to emphasize "flower power" in honey drinks is to
include some degree of flower herbs (elderberrry blossoms, lavender,
jasmine) in addition to or in place of some portion of hops. Pasteurize
also as these do not posess the bacteriostatic properties of hops,
AFAIK.
Best of luck (well, OK luck and controlled fermentation temps!) to you,
Sean
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Date: 25 Jun 2006 20:52:15
From: Scott Alfter
Subject: Re: Honeyed Beer Recipes
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Hash: SHA1
In article <1151234879.600564.214620@p79g2000cwp.googlegroups.com >,
Sean <s.mcnerney@insightbb.com > wrote:
> I think the rule is 160F and hold for 20 minutes for
>pasteurization of honey which is excellent advice.
Pasteurization drives off a fair bit of the honey's character. Nothing can
survive in honey...there are samples that have been recovered from tombs in
Egypt that were still edible after thousands of years.
For my last mead batch, I warmed the containers of honey in hot water in the
sink to make it less viscous. I then dumped the honey and grape juice (it
was a pyment) into a plastic fermenter, capped the end, and shook well for
maybe a minute. This mixed the two ingredients together and also provided
some aeration. I then added yeast nutrient and a 1L starter (made with
WLP720) and let it go to work. The yeast quickly got to work. I racked the
batch into a carboy after fermentation slowed down, but I think it spent at
least a year in the carboy before I got around to bottling it. Compared to
a previous batch made with the same ingredients in which I pasteurized the
honey, the newer batch has much more honey character in the aroma and
flavor.
_/_
/ v \ Scott Alfter (remove the obvious to send mail)
(IIGS( http://alfter.us/ Top-posting!
\_^_/ rm -rf /bin/laden >What's the most annoying thing on Usenet?
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Date: 25 Jun 2006 21:23:53
From: (East Bay) Phil
Subject: Re: Honeyed Beer Recipes
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Check Mike Uchima's homepage for one.
I'm making a honey ale w/ WLP029 at present, but can't comment on it as
it's a new recipe.
P
nickstrachan wrote:
> Anyone got a good one or two? I'd like to try a honey Kolsch... Off the
> wall or not Post em here!
>
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Date: 25 Jun 2006 16:49:45
From: David Edge
Subject: Re: Honeyed Beer Recipes
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On 23 Jun 2006 22:32:17 -0700, "nickstrachan" <nickajstrachan@aol.com >
wrote:
>Anyone got a good one or two? I'd like to try a honey Kolsch... Off the
>wall or not Post em here!
See the CBA website www.craftbrewing.org.uk and look under "our
journal", "The draff"
David Edge
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Date: 26 Jun 2006 19:43:11
From: neal
Subject: Re: Honeyed Beer Recipes
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> That I can agree with. I might add the honey after flameout to pasteurize.
> Not a bad idea to hang on to some of the volatile flavor compounds.
A local brewer here does just that.. adds honey in the whirlpool stage.
Makes a great honey rye ale.
And given that honey is supposed to be fairly fermentable, or more
fermentable that typical malt extract.. it might make a nice way to get
the higher attenuation rate for a Kolsch extract beer????
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Date: 27 Jun 2006 17:03:31
From: nickstrachan
Subject: Re: Honeyed Beer Recipes
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neal wrote:
> > That I can agree with. I might add the honey after flameout to pasteurize.
> > Not a bad idea to hang on to some of the volatile flavor compounds.
>
> A local brewer here does just that.. adds honey in the whirlpool stage.
> Makes a great honey rye ale.
>
> And given that honey is supposed to be fairly fermentable, or more
> fermentable that typical malt extract.. it might make a nice way to get
> the higher attenuation rate for a Kolsch extract beer????
My thoughts exactly since i my lagering capabilities are limited at
present i waas going to go for a nice summer quencher with a little
more kick and flavor..
So for a Kolsch extract beer ( aiming for 5-6 ABV) at what rate can i
substitue honey for LME or DME?
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Date: 28 Jun 2006 04:41:51
From: John 'Shaggy' Kolesar
Subject: Re: Honeyed Beer Recipes
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On 27 Jun 2006 17:03:31 -0700, <nickajstrachan@aol.com > wrote:
> So for a Kolsch extract beer ( aiming for 5-6 ABV) at what rate can i
> substitue honey for LME or DME?
IIRC, the fermentability of honey is a lot closer to sugar than it is
to malt. It's difficult to give it a rate compared to LME/DME though, since
the fermentability of LME/DME can vary drastically depending on what
brand you are using.
John.
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