I have an opportunity to use some backyard honey in an upcoming recipe. I have done something close to a Belgian Single before where I used a small amount of candi sugar. It was good, but I did not quite get the esters that I wanted because it fermented in my garage refrigerator when it got unexpectedly cold for a few days. As a result, I want to try it again, this time when I know it will be warm.
I have read several articles including the one on BeerSmith. The consensus is that you don't want to boil natural honey as it will lose its flavor, but you want to sanitize it. I initially wanted to add it at flame out which would solve both issues without going through the pasteurization on the stove BS. Upon having a conversation with another individual, I might have an issue with it not dissolving enough if I add it right at flame out. I assume it would be a big mess on my wort chiller too.
Has anyone tried adding it with around 5 minutes left in the boil? If so, what was the result? Could you taste a little bit of it in the beer, and did it take a lot longer to ferment?
I'm not using a lot, probably only 8 fluid oz (12oz by weight). I'm not going for a high OG beer (maybe 1.053/1.054ish), and I'm leaning toward White Labs WLP550. I plan on starting at around 68F for a couple of days, and maybe bumping the temp up a degree each day until I get around 73ish. I usually leave my beer in the fermenter for 14-15 days before I bottle, so I hope that gives me enough time, even with the honey.
The recipe is simple. I am only using pilsner and 1/2 pound of biscuit. I am going to try to hop only to about 30IBUs with something mellow like Saaz and Fuggle hops. I hope this gives me an opportunity to taste a little tiny bit of honey, even with Belgian esters.
If any of y'all have done this, I would appreciate your feedback.
I have read several articles including the one on BeerSmith. The consensus is that you don't want to boil natural honey as it will lose its flavor, but you want to sanitize it. I initially wanted to add it at flame out which would solve both issues without going through the pasteurization on the stove BS. Upon having a conversation with another individual, I might have an issue with it not dissolving enough if I add it right at flame out. I assume it would be a big mess on my wort chiller too.
Has anyone tried adding it with around 5 minutes left in the boil? If so, what was the result? Could you taste a little bit of it in the beer, and did it take a lot longer to ferment?
I'm not using a lot, probably only 8 fluid oz (12oz by weight). I'm not going for a high OG beer (maybe 1.053/1.054ish), and I'm leaning toward White Labs WLP550. I plan on starting at around 68F for a couple of days, and maybe bumping the temp up a degree each day until I get around 73ish. I usually leave my beer in the fermenter for 14-15 days before I bottle, so I hope that gives me enough time, even with the honey.
The recipe is simple. I am only using pilsner and 1/2 pound of biscuit. I am going to try to hop only to about 30IBUs with something mellow like Saaz and Fuggle hops. I hope this gives me an opportunity to taste a little tiny bit of honey, even with Belgian esters.
If any of y'all have done this, I would appreciate your feedback.