I’m thinking of cloning the famous Swedish Stormaktsporter (used to be #1 of ratebeer). I don’t have a lot of information. A few of the things I know is that it contains 10% heather honey, that the OG is 1100, and
the ABV 9.5.
Any tips on how to add the heather honey? This is typically a quite expensive variety of honey, so I want the porter to have as much of the taste as possible.
add it after the first week of fermentation. that’s your best bet for maintaining any kind of aroma or flavor. Possibly primer the bottles or keg with it as well.
or just save the heather honey and make a really nice mead a really nice baltic porter.
With Belgian beers, sugar is often added after the 2nd or 3rd day in the fermentation, to make sure the yeast has already eaten the more complex sugars. Would there be any benefit in waiting longer to add the honey?
And I am certainly going to make a nice mead on the side, using the BOMM protocol (with duvel yeast).
As Jonathan mentioned; the later you add the honey, the better the chance is for the aromatics to carry over.
So after a week it is! Thanks.