i was wondering if anybody had insight to adding honey to a boil?
the last couple of batches of my porter i’ve been adding it late(about 15 min). would adding it earlier help improve the flavor notes or do i simply need to up the honey amount in my recipe? which i don’t mind because i have no fear raising the OG at all.
either way i’m gonna brew my porter again this weekend, though with slight refinements to my recipe. i think i’m using to much chocolate malt currently.
You actually want to as the honey as close to the end of the boil a possible. I would suggest 5 minutes left on the boil, or less. The longer the honey is in the boil the more aromatics are boiled off.
Happy brewing,
Brandon
+1
Also try priming with the same honey as you brewed with (I know you bottle ;))
Also, for a porter I would try to get the strongest flavoured honey you have available. something smokey might be nice with a porter. mesquite? or, if you can find it, forest or honeydew honey which is made when the bees give up on the flowers and collect ‘nectar’ from scale insects
+1 for priming with it - otherwise you lose every bit of that honey goodness. For an excellent example of honey porter, see: http://www.stpetersbrewery.co.uk/store/product.asp?strParents=&CAT_ID=76&P_ID=159
I have thought about priming just haven’t tried it yet; usually i use brown sugar. I’ll do it with this next batch. the next honey I’m hoping to try is an avocado honey. great rich flavor I think will work well.
thanks for the info and input.
Hey sparkleberry,
You mentioned in another post that you were in the film industry. What part?
as a want-to-be actor I feel a compulsion to conect with others in the industry so if you don’t wish to answer no worries.