Honey Beer Grainfather Brew
Вставка
- Опубліковано 11 чер 2017
- HONEY BEER
Batch Size:12 L / 3.17 US Gallons
Efficiency:75%
Boil Time: 60min
Mash steps:-
Mash in @ 68 deg c/ 154.4 deg f for 60mins
Mash out @ 75 deg c / 167 deg f for 10 mins
FERMENTABLES
1.1kg / 2.42 lbs Maris Otter malt (38%)
1kg / 2.20 lbs Vienna Malt (35%)
0.16kg / 0.35 lbs Biscuit Malt (6%)
0.12kg / 0.26 lbs Red X/ Crystal 30 EBC (4%)
0.5kg / 1.10 lbs Real Honey (17%) (Add after high fermentation)
HOPS
10g / 0.35 oz Boadicea (AA 9.2) 60 min IBU 17.4
6g / 0.35 oz Boadicea (AA 9.2) 5 min IBU 0.9
Noble hops of other types will also work
YEAST
1 packet Mangrove Jacks New World Strong Ale
You can also use a yeast to your taste
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae - Навчання та стиль
Another great vid David. Also love the "must whirlpool... it's the law!" part, cracked me up :) I most certainly want to try this at brew at some point
Haha :) Glad you enjoyed it
Another great video class. Thanks David.
Great, thank you :)
Super informative, as always. Please keep them coming. Because of your videos, I bought a Grainfather and tried all grain. Two brews so far. I'll keep learning.......
Thats great to hear :) Thanks
thank you very much for all these great videos. big hug from Argentina
Thank you :) Very much appreciated:)
What can I say, Congratulations David on reaching your over 3000 viewer mark and more so with a brilliant well-constructed video as always, however you really upped your game here and re set the bar Oh so high Well done Can’t wait to try out this recipe. You keep us refitted for more and also challenge and inspire us to improve our GF brewing experience with your awesome videos. Cheers Say no more.
+Ceco du Plooy Many thanks , very much appreciated:)
Great video as always David
I bought my grainfather a couple of days ago and thanks to yourself im definately going to try a honey beer.
All the best cheers
Rich.
Thanks Rich, great to hear that you got a GF now, happy days!
Great video Dave! And I like the explanation for the different mash temps. I'm going to brew this one and wanted a sweeter version so will be sure to mash on the higher end. And thanks for the link to the recipe in the cloud. I was having a hard time with the metric units but learned that once you save the recipe you can change the units. Keep up the great and professional videos!!
+Kevin Dillon Thanks Kevin , glad you enjoyed it. Where I can I will add info on personalising the recipes. Try and use a British yeast to further bring this one less dry. I do give the recipes in imperial measurements also but just not in the shared version but you can easily switch it as I am glad you found out :)
David Heath Much appreciated!
Great video! A friend of mine just won the best honey in Finland prize and of course we are now going to brew a beer out of it! This video surely helps with this task!
Thank you, the better the honey the better the beer. Sounds like you are off to a great start :)
Such a wonderfull system. So many brews to do, so few fermenters
Sebastiaan Riga Haha , so true!
Hoping that when i switch to all grain all your advice and techniques will have sunk in. Great videos
Thanks John :)
I love the drunk looking bee on the thumb nail!. great vid
+Steven Boswell Glad you enjoyed it, Yes I was happy to find the drunk bee :)
Great video, very well done. Finally, someone that knows what real honey is. Yes, support your local beekeepers!! They have real raw honey. Not that junk they sell you in the stores they call "honey".
Thank you. Could not agree more!
Hi David a very good video would be good to see a review and tasting of this beer , thanks mate Ivan
There certainly will be :) I am hoping to do a tasting session soon, it just takes alot of organising and I myself have been very pushed for time recently also :)
Excellent video! I was looking for this type of video exactly. I'm trying my first honey beer and it's reaching high fermentation right now, and was not sure on how much and when to add any.
Great to hear Rob :) Hope you enjoy it :)
good job
Thank you 🍻🍻🍻
Brewed this beer yesterday and pitched some Hothead Kveik. Looking forward to seeing how it turns out
Great, enjoy 🍻🍻🍻
that's soo interesting ! ^^
🍻🍻😎
Hi David, I'm going to try this recipe, thanks. In using the Grainfather I have scaled it to suit 23L and now learn that it requires 893g of honey. I am expecting to find much of this honey residing at the bottom of my GF conical fermenter when it has finished. Is this what I'll find? Is subsequent cleaning an issue or particularly painful? Thanks again for your great videos, as useful and informative as ever. Brad
Hi Brad, it will mix itself in with the rest of the trub on the bottom.
I would love to do a rosemary-honey beer. When and what amount of rosemary would you add to the brew? As usual - great video!
Thank you. Tricky one to answer as I have not tried this as yet. Perhaps there are recipes online? Its popular as a bread mix, I know that much.
Thanks for the great video. A beekeeper friend reicently gave me some honey and having made mead once 5 years ago (and still have most of it) I wanted to try a honey ale. Your video neglects the handeling of the honey. Do you cook it up with a bit of water, cool it down and heave it in? Also; in Palmer's How to Brew, he gives priming sugar info with honey coming in at 95% fermentability = 133 g. for a 19 L. batch. What are your thoughts about using it for priming? Your tutorials are really fantastic - the best I've seen. Recomending them to my brew friends and looking forward to watching the rest. Hilsen fra Nøtterøy!
Thanks Tom. This is quite an old video, check out my Saison guide just recently for more honey stuff :) There is a debate on honey fermentability.
Personally I would keep your honey for primary fermentation, any sugar can prime. Honey is special. 🐝
"It's the law" haha love it
+Glen Wilson It sure is! Watch out for the whirlpool Police!!
David, forgive that dumb question but do we need to prime with sugar before bottle conditionning? I would say no as honey may does the job but I prefer ask anyway! Many thanks for the recipe!👍🏻👍🏻
+David Bonnier Hi David, prime as usual.
appreciate your videos. question
when you add the honey a few days in do you mix or just let it drop? I can mix but didn't know if it's at a point where you don't want to add air
+Diamond Dave Just let it drop in, you really dont want to be disturbing the yeast in such a way or adding oxygen unduely. Depending on the honey you might want to heat it abit, just be careful.
Great video as usual! Quick question... what do you set your grain mill at? I just bought one and haven't crushed my own grain yet. Thanks!
+Scott Dessert Thanks Scot :) Credit card sized gap is a good guide.
Great vid as allways! I have done several of your brews and found all of them spot on! Thx. I have a question about the hops, I am having a hard time finding them in the states, could you recommend a substitute? Cheers!
+Bruce Frieske Go for hops from England or Germany and it will work :)
Thank you for your response.
David Heath so for us stateside folks, would you recommend Noble hops such as Hallertau or Tettnanger as suitable substitutes?
+Kevin Dillon Yes they would work just fine. The caution here is not to use powerful tasting hops. So anything European will work pretty much.
Hi David, fellow Grainfather user here. Have a question on adding the honey, how much raw honey did you add for your volume of batch, did you dilute your honey and if so how much? Thanks for the vids and looking forward to more!
+Chris Conrad I used pure honey. 500g/1.10lbs worth. The full recipe is in the youtube description:)
When is your next video? :D Keep it up!
I have what I need to brew it, just need to find the time asap :)
Hi David, super vid once again. Do you just plop the honey in as is, or does it need to be heated/boiled to sanitise it? I have only seen and read about a few honey beers but they put it in the boil in their particular recipes.
Tom Ford I agree, crucial to brewing with honey is not only when, but also how. David already pointed out the when in this video. To preserve flavour, he adds it when fermentation slows down so that aromas are not escaping with the co2 through an overactive airlock. It is the same reason we dry hop after fermentation. When I brew with honey (Mead or beer) I losen the lid and stick the 500g jar 1 minute in the microwave to make it runny, then dump it into the fermenter. There might be wild yeast and other living micro-organismes in the honey that survived the 1 minute nuke, but the amount of beer yeast is too dominant for those to establish. I hope David shares his method and experience. Cheers PP.
It really depends on the honey. If you have raw honey then personally I would pasteurise it in an airtight bag or within a mason jar. Most store sold honey has already been pasteurized and will often mention this on the packaging. I know some that make mead from raw honey and never have done anything other than add it to water for fermentation, without issue at all. This just feels risky to me, despite their experiences. By boiling the honey you kill off the flavours that we wish to retain in the beer. For the ease of adding some types of honey you may wish to heat them. Again I would suggest using a container in the hot water. You do not need to heat it at pasteurization temps for very long at all.
Thanks David, was about to ask a similar question after watching your vid, as I've never brewed with honey. As always, your videos are very informative and helpfull. Thanks Again.
+Kevin O'Garra Thats great to hear :) Honey used in the right way can really complement a nice beer base.
Approximately when would you add thr honey 24-49hrs after? I'm keen to get a bit of a mild sweet taste at the end of the fermentation period. Any advice appreciated :).
Hi, I would suggest waiting until you see the fermentation calming down in activity or if possible when you are 5-10 points of gravity away from the estimated FG. This will bring more of the honey flavour in.
Great video, exactly what I'd like to do! 1 question though... How did you adjust your hydrometer readings?
Surly by adding the honey at that point would change the sugars and your abv right? Like a step feeding process... If so how did you correct this and what calculations do you use?
Thank you. I would suggest taking a hydrometer reading before and after adding. Give in 30 mins or so after adding.
@@DavidHeathHomebrew and what would the maths/ method be for working out the FG
Say your OG was 1.060
By the point you're adding honey it's 1.020 and after you add honey it's 1.040
If you finish at 1.000 what's the formula for working this out?
Sorry maths and formulas isn't my strong point 😂
Best to go the software route, it does all of this for you for everything. I highly recommend Brewfather. It's super well executed and can be used on all devices with a browser. I have some guides to using it on this channel. It can be used for free with some restrictions. Just head to Brewfather.net
@@DavidHeathHomebrew Thanks very much I'll check that out now!
Great:)
I wonder what is going to happen if i add some honey to secondary fermenation. I want to try add honey only to a few bottles.
Be careful. Honey is hard to predict when used this way.
Great video David!! I would like to know if honey need to be previously pasterized. Thanks a lot
Thank you. Only raw honey from a beekeeper will need to be pasteurised. Store bought will already have had this process :)
Thank You Vero much. Is raw honey from our veterinary faculty so itbwll ve pasterized. Water profile? Any sugestión? Cheers
A balanced water profile is ideal.
More useful insight there David, thank you.
Looks like one to try for me, so, out of interest, going for double your batch size, what component wouldn't I double up on?
Go for it Peter. Its the hops that never require the same amount. You can use the GF recipe tools to adjust this to what ever volume you wish. This recipe is at brew.grainfather.com/recipes/10735/edit#
Go to the green circle at the bottom right and select scale recipe. You can now make the volume whatever you like. This can then be saved to your cloud account, which the connect app and controller can use. Easy stuff and totally free :)
Grateful for your wisdom here, cheers.
David Heath So I used the recipe tool to scale the recipe up (doubled the recipe) but it also doubled the hops. Were you recommending adjusting the hops up at all or leaving them the same as the original recipe? Much thanks!!
+Kevin Dillon Hmm ok, thats odd. I would look to match the original overall IBU. So try playing with the bittering hop value until it matches as clise as you can get it. This recipe is very much a minimalist hop brew so that the honey can take the limelight.
David Heath so I went back and looked and although it doubled the hop bill when I doubled the recipe, the IBUs didn't change much (18.3 to 19.1). And truly going from 0.5 oz to 1 oz (16g to 30g) of hops for the 6 gal recipe (22L) still seems pretty light on hops.
I don't know if I did it right but after 14 days in primary fermenter, I added the honey (3lbs plus a cup of water to thin out) to a second fermenter, then racked the beer on top of it and let it ferment for an additional 10 days or so. Don't know if that's the right way to do it or not.
I suggest adding the honey late in fermdntation when you are 5-10 points away.
@@DavidHeathHomebrew, ok thanks. I'm currently fermenting a 4.5 gallon batch (5 gallons in fermenter, but 0.5 gallon of trub), when the bubble activity coming from the airlock starts to slow, I would like to add about 1-1.5 lbs of honey. How much warm water should I use to dilute the honey before pouring it in? I see you used 1.1 lbs of honey, but did not see how much water you used to dilute it with. Anyways, great video tutorials as always. Thank you!
Just enough water to cover it and heat gently to simply dissolve it. Then let it cool before adding. Be sure to sit and watch the yeast go wild afterwards :) Enjoy :)
Hi David, I decided to make a honey beer using a Pale Ale kit as a base, adding 1kg of honey at the start. I'm worried now as the honey I used was labelled "raw" which I believe is not pasteurised. Could this have introduced any nasties to the wort?
Hi Jonathon, when you added the honey did you add boiling water to it and the kit?
@@DavidHeathHomebrew Yes 3lt boiling water to dissolve concentrate and the honey. No actual boil though.
That will cover you. Though I suspect that this will not give the clearest honey flavoured end result. Adding some extra diluted honey near the end of fermentation will help this though.
@@DavidHeathHomebrew That's great then. I was worried I'd gone too heavy with the honey. How much more would be appropriate to add? Kit was 1.7kg, added 500g spray malt, 1kg honey and 375g dextrose (just for good measure). Topped up to 23lt. Thanks for the help.
This will be down to personal taste really. I am using half of this amount personally.
Ok, I brewed a honey Blonde Ale. After fermenting for about 5 days, I noticed the airlock would bubble every 30 seconds or so. I added a pound and a quarter of dissolved honey to the fermenter. A day later, the the airlock was going crazy again. I kegged it after 14 days of fermentation. A week later, I tried it, and my beer tastes kinda strong alcohol like, kinda like white wine. Is this normal? Will the alcohol white wine like flavor go away after a few weeks?
Hi Doug, there are various factors here like the yeast and temperature here but assuming this was ok then that should fade soon.
@@DavidHeathHomebrew, I used Safale s04 yeast. I keep the room it was in at 68- 70 degrees. Hopefully that is cool enough. Hopefully it fades away.
Fingers crossed then Doug.
Brewing this honey beer scaled to 20 ltr batch, yeast Belgian ale White labs wlp550.
Hope you enjoy it Lars.
Dave, I think this came up in a recent video of yours but how do you estimate volume of strike water and sparge water? Did you say it was roughly half of the total volume for each? So if it is a 3 gallon batch, would it be roughly 1.5 gallons for each? Or is there more math involved?
+Kevin Dillon I use the GF connect app, it does the math for you :)
David Heath oh yeah that makes sense :) I will be giving my GF w Connect the maiden voyage this extended weekend. And I'm going to be brewing your honey beer as my first 🍺. I'll let you know how mine comes out.
Seems like there's something wrong with the GF website. I can't access all of my recipes in the 'Brewing Community' forum on their website. Think it might be down. Hope GF Connect doesn't rely on ability to access to this.
+Kevin Dillon No the connect doesn't rely on it. Its working 100% for me though. Ive never known it not.
+Kevin Dillon Great, enjoy :)
About to do my first home grain crush. I heard about putting a cd into the mill to adjust it to its width. Is that a good way??
A credit card is the usual way :) Check out my guide here:- ua-cam.com/video/DpI4jh8Uj44/v-deo.html
@@DavidHeathHomebrew thx!!
:)
Dave I know you said add the honey after high fermentation. Do you stir it in or just pour it?
Just pour it in :)
David Heath Homebrew Thanks Dave
Dear David, thank you for this video, it was great as always! I've had some great commercial honey beers (e.g., Fuller's Honey Dew) and some awful ones that had a cardboard/stale honey aftertaste. You made a point of using quality honey...do you think off flavors might be related to the quality of the honey, or can you get off flavors from adding the honey at a different stage in the process...say, if you add it during the boil or too early during fermentation? Also, is it necessary to sanitize the honey before adding it? Cheers,
+nerdsathome Quality is important for sure. There is little point boiling honey, it kills the flavour. For sure its best to wait on adding it during fermentation. 5-7 days works, after the main initial storm is over :) Like this the honey is showcased.
I'd love to brew this, but maybe with more body and abv in the 6 range. What would you adjust?
Its very close to 6% already, just add some more pale malt. In terms of more body you could go 70 deg c on mash in and add some unmalted grain of your choice.
Thanks David. When I loaded the recipe in the GF recipe section, it stated only 4.1 abv with 2.38k grain and 3.17 gal batch. Am I forgetting something?
I think so. Mine is 5.7% :)
My batch size was 12L
I see what I missed. I added honey in "extras". When I moved it to fermentables, that fixed it right up. I'm still a bit green and didn't realize to put it there. I think I will just brew it as you have it. Looking forward to the finished product! Thanks again!
How do you calculate the end ABV from this since you can't take a gravity reading before and after adding the honey? Also how long do you expect to ferment this after the honey addition?
Brewing software will create an estimation for you. You could track gravity also. Generally the honey addition will add a day or two.
Also how to do you add your honey? Do you just add it straight in or do you water it down with hot water first to make it more fluid?
I add it to warm enough water so that it will dissolve. Let it cool before adding into the FV.
@@DavidHeathHomebrew can you elaborate? Do you pour the honey in warm water or do you keep it in the jar and heat it to make the honey more fluid for pouring into the fermenter?
Sure. I tend to heat up a little water to cover a small pans bottom and then stir in the honey until it is dissolved.
So I'm planning a Belgian quad .... with honey.
So how much honey per liter of brew?
Its really a matter of taste 🍻🍻🍻
@@DavidHeathHomebrew want to get close to practice what you preach 👌
You can try the amount I use in this recipe. Naturally I would suggest you do a trial small batch while you are figuring this side out before going for a full batch.
HI David, is it possible that some of your video recipes are vanishing from the brewfather library?
Not that I know of, though this one was before I started using Brewfather. If nobody else has added it then it just takes a few minutes to add yourself though 🍻🍻
"Nice thing about honey beer, particularly if you compare it to mead, is that most people actually seem to enjoy it."
"Oof!" - Mead Maker.
Haha, yes I know. Trouble is mead is a question of taste. Ive made some batches just for fun but I find that most people seem to not like it. Mine has compared well with commercial versions that I have tried.
@@DavidHeathHomebrew Indeed. I also find that it's VERY dependent on what kind you make. For instance, my dessert melomel was terrible on it's own, way too sweet, but was amazing with some soda water added. After that I made a plain dry traditional, that ended up being OK, but aged into something very very good. Since then I've learned a lot, and recently I've been making some test batches using top quality honey. Let's just say that I can't make it fast enough. At off-dry, (1.004 backsweetened), 11% ABV, the traditional drinks faster than a good, fruity white wine in all the circles I'm moving it around. I've made 50 litres in the past 3 months, and there's nothing left. It goes like hotcakes. Mead, to me, allows so much to work with (like beer) that you're bound to find something someone likes.
PS: You call this a honey beer, but I guess it could also be a braggot, depending on which side of the fence you're on :D
Yeah, I felt that too. Mead is good stuff.
Everyone has their own taste :) I was just joking around :)
I just added the honey into my honey beer. I used abbey from lallemand.
Something I think about now is. Afcorse I senetized everything well like the walls of the honey pot, spoon etc.
But, I didn't stelelize the honey, I think you also didn't do this.
Shouldn't we do this?
If its honey from a jar then this will already be done 🍻🍻
@@DavidHeathHomebrew Oeh... It's straight from the imker...
Fingers crossed then 🍻🍻🍻
I see now you have answered my first question lower down in the comments. Sorry about the repeat.
Great, thanks Tom.
What was your OG all in with the honey?
+Kyle Hamp Beersmith says 1.058
Its impossible to be sure though, honey varies quite abit.
Do you pasteurize the honey prior to adding it to the fermenter?
Only if you are buying fresh honey from a farm that doesn't do this. Anything bought in stores will already have had this treatment.
Yup David, thats my case! I got over 5kg of RAW unpasteurized honey straight from the source. 🍻 Thank you for your quick reply! Will hope for a good honey flavour adding post Krausen, did a honey kolsch in the past which took a boil addition and the results were very unsatisfactory. Almost no honey flavour, and it thinned out my brew considerately. Cheers, and may our brews help us through such difficult Times 🙏💪
@@frednolasco No need to take this to high temps and merely seconds is enough.
Sorry to come here once again David. When we speak about post-krausen additions, what exactly do we speak about? My fermentation is starting to slow down now, should i make the honey addition now, or should i wait longer and add it INTO secondary?
Hi, no problem at all :) please do ask questions :) Yes, add once things have slowed down. No need for secondary for this.
Hello David,
Went to a LHBS today, was going to make Vienna Lager and London Porter by your recipes but then father in law brought us a 4 kilogram bucket of local honey :)
So, now I will be making London Porter and Honey beer instead. Was bottling(brut ipa with voss) today and watching this video again and got a question:
How did you dilute the honey? the honey I got is solidified.
I know this is way late... but you don't dilute honey. If it's crystallized, then you just heat it up. It will melt, and turn back into liquid honey. It's pretty common for good quality honey to crystallize, since they don't have stabilizers and other stuff added.
Edit: And when I say heat, I mean submerge the vessel in hot, but still touchable, water. Like 100 - 120 degrees Fahrenheit (37 - 49 C). You typically don't want to heat good honey beyond this, as it begins to destroy the more subtle flavors and aromas.
@@Vykk_Draygo thanks for the reply :-) will use your advice next time 👍
Good advice :)
Great :)
The honeymoon honey mead thing is a phalasy and not true
Thanks for your input