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Honey Stout Recommendations
I recently bumped into a honey stout concept. I've had sam adams honey porter but really didn't taste any honey qualities to it. has anyone tried a honey stout? does anyone have any recommendations to what type i should purchase to try it out. i'd like to try it first before i go and brew it...but in the mean time i'm sure dartgod could pull up a recipe :-)
'noobs'
HI, I am but a simple low tech brewer, but alas ! I have had success with doing a honey brown Irish Stoudt that came out great. I used a John Bull Irish Stoudt kit and "tinkered" 
Instead of using the suggested 2 lbs. corn sugar I used 1lb. of corn sug., 1 lb of light maple brown sugar and a 1lb jar of local wildflower honey( boiled for about 1/2 hr. in with some distilled water to further purify). and it ALL went into my firmentation bucket. I do 5-6 gal. batches. When I have 45 seconds between airlock burps I go straight to bottle bucket and carbonate in 16oz bottle.
I also did a honey wheat with honey and corn sugar and that came out well also...... Hope This Helped.
" beer is proof that God loves us and wants us to be happy"
.......................Ben Franklin:D
Honey in your beer is kinda tricky. I have had really good success using honey as a primer. I use equal parts, honey for corn sugar. 3/4 cup per 5. However, I got lucky, honey is very uppredictable, different brands, even same brands, different batches (hives) can have different sugar content. But, when used for a primer, you get all the honey flavor, I was amazed at how well it worked.
Formula: 3/4 cup honey per 5 gal of wort.
Bring just to a boil with a pint of water
cool to 70*F and bottle as uasual
LEGAL NOTICE: This formula should be used only as a starting point. some surging may occure. Under / over carbonation could result. Excellant honey flavors for sure.
zimnypiwo wrote:
When I have 45 seconds between airlock burps I go straight to bottle bucket and carbonate in 16oz bottle.
Do you ever take a gravity reading to make sure your beer has fully fermented?
Something I've found helpful when using extra sugars or honey is to not add them in the boil, but a little after fermentation has gotten underway, before secondary though. It allows your yeast to really take hold of the fermentation and to really start breaking down the maltose before it has to go onto the sucrose type of sugars. The yeast will be stronger from not having to work as hard if all the sugar/honey was done up front and you don't lose as much of the special qualities those ingredients bring to the table during fermentation.
DT
FirePitBrew wrote " do you take a gravity reading to see if fermentation stopped".
Back then when I was REALLY wet behind the ears no, but now that I have a little more experience YES !!
Thankfully I have this resource for learning
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