8 replies to this topic

[MX1]

Ok, I have started drinking my Honey Brown All Grain from NB. And while it is a good beer, it is not what I wanted it to be. So, I am on the hunt for some info and help.I think I want to move this toward a light or amber ale, maybe even a blond or cream ale base then add some honey malt to get the honey flavor. I have never used Honey malt before and would like to know how much to use to get a mild to low medium honey flavor.I would like to keep the grains to:2-RowCrystal 40flaked wheat or barleyand roasted barleyHops:FuggleGoldingSimcoeAmarilloThis is where I am starting:8 lbs. American 2-row0.5 lbs. American Caramel 40°L1 lbs. Honey Malt0.10 lbs. Wheat Flaked0.2 oz. Simcoe (Pellets, 13.00 %AA) boiled 60 minutes.0.48 oz. Simcoe (Pellets, 13.00 %AA) boiled 15 minutes.0.50 oz. Simcoe (Pellets, 13.00 %AA) boiled 1 minutes.Yeast: WYeast 1056 American AleSo if you could help me from here, that would be great.Tim

[Mya]

Ok, I have started drinking my Honey Brown All Grain from NB. And while it is a good beer, it is not what I wanted it to be. So, I am on the hunt for some info and help.I think I want to move this toward a light or amber ale, maybe even a blond or cream ale base then add some honey malt to get the honey flavor. I have never used Honey malt before and would like to know how much to use to get a mild to low medium honey flavor.I would like to keep the grains to:2-RowCrystal 40flaked wheat or barleyand roasted barleyHops:FuggleGoldingSimcoeAmarilloThis is where I am starting:8 lbs. American 2-row0.5 lbs. American Caramel 40°L1 lbs. Honey Malt0.10 lbs. Wheat Flaked0.2 oz. Simcoe (Pellets, 13.00 %AA) boiled 60 minutes.0.48 oz. Simcoe (Pellets, 13.00 %AA) boiled 15 minutes.0.50 oz. Simcoe (Pellets, 13.00 %AA) boiled 1 minutes.Yeast: WYeast 1056 American AleSo if you could help me from here, that would be great.Tim

TimWhile I love the flavor of Honey Malt myself, I don't belive it gives a true honey flavor actually.If honey flavor is what yu seek, I suggest using 2-3 lbs of good local honey in the secondary ferment.You can adjust your grain bill downward to compensate for the gravity points the honey will ad to the finished recipe.If you want to use the Honey Malt anyway, I suggest that 1 lb is alot IMO, 1/2 would be more than adequate for flavor purposes.,

[MX1]

I am getting that 1 pound of Honey Malt is a lot.....I will look into making an adjustmentThanks for the feedbackTim

[Cliff Claven]

I use 1lb in a Saison (5g) and don't see it as to much. Maybe the yeast cover it up? I agree that it really doesn't add a "honey" flavor. Go with a honey addition.edit: 10lb 2row, 1lb HM

[MX1]

TimWhile I love the flavor of Honey Malt myself, I don't belive it gives a true honey flavor actually.If honey flavor is what yu seek, I suggest using 2-3 lbs of good local honey in the secondary ferment.You can adjust your grain bill downward to compensate for the gravity points the honey will ad to the finished recipe.If you want to use the Honey Malt anyway, I suggest that 1 lb is alot IMO, 1/2 would be more than adequate for flavor purposes.,

I don't usually secondary, so at what point should add the honey?So I think that I might be able to just do this as an addition to brew that I already have. I am not sure how to adjust for the extra sugar. Also, how much will ferment out as a "secondary" addition?Tim

[MX1]

Ok a few more questions / comments:If I secondary this with a few pounds of honey, will it kick up into a full blown ferment again. If so, can I just leave it in the primary and add the honey at day 10-15. I usually leave my brew on the yeast for 21 days.How long can I expect the new ferment to last?Should I drop the amount of base grain, and increase the mash temp to offset the honey?This is the new grain bill:7 lbs. American 2-row0.5 lbs. American Caramel 40°L0.25 lbs. Honey Malt0.10 lbs. Wheat Flaked2 lbs honey after primary fermentation is done.0.2 oz. Simcoe (Pellets, 13.00 %AA) boiled 60 minutes.0.48 oz. Simcoe (Pellets, 13.00 %AA) boiled 15 minutes.0.50 oz. Simcoe (Pellets, 13.00 %AA) boiled 1 minutes.Mash Temp 156F 60 min.Tim

[japh]

I don't usually secondary, so at what point should add the honey?

Any point where the honey is below 120* is ok, below 100* is best.

[MX1]

Any point where the honey is below 120* is ok, below 100* is best.

I think you are talking temps, and I am talking time. At what point in the primary fermentation should I add the honey.But thanks for trying to help.Tim

[japh]

I think you are talking temps, and I am talking time. At what point in the primary fermentation should I add the honey.

But thanks for trying to help.

You can add it while cooling down your wort, as long as you've gotten below the temps I gave. Otherwise I'm not sure there's any hard and fast rules. If you add it in at a point later in the process, or even after you hit FG, then you'll be less likely to have some of the more delicate honey notes escape with your C0₂, but I'd probably do it at the start.