I have a weak spot for Porters and am constantly looking for new recipes…after reading johnnymax’s thread on Burnt Mead (Bochet) and his desciption of the smell from the scorched honey I had to give it a try…I’ll post results soon.
I also made a batch with raw honey (uncooked) as a comparison.
Black Steam Honey Porter
Type: All Grain
Date: 11/22/2008
Batch Size: 7 gallons
Boil Time: 60 min
Brewhouse Efficiency: 77%
Ingredients
15 lb Pale Malt (2 Row) US
8 oz Caramel/Crystal Malt – 10L
8 oz Honey Malt
6 oz Chocolate Malt
6 oz Black Patent malt
4 oz Special Roast
8 oz Maltodextrin
1/2 oz Galena (60 min. bittering)
1 1/2 oz Cascade (45 min. bittering)
1 oz Spalter (5 min. aroma)
2# Wildflower honey (scorched), see notes
1 Vial WhiteLabs WLP007 Dry English Ale yeast, see notes
1 Vial WhiteLabs WLP001 California Ale yeast, see notes
Est Original Gravity: 1.074
Measured OG: 1.075
Est Final Gravity: 1.019 SG
Estimated ABV: 7.7%
Bitterness: 40 IBU
Color: 23 SRM
Notes:
At the beginning of the hops addition I cooked 2# of wildflower honey in a pan over medium heat, stirring regularly for 45 minutes until the honey was almost black and smelled like toasted marshmallows, removed from heat and then slowly added 2 cups of boiling water to thin. Cooled and added to fermenter prior to pitching yeast.
To experiment with yeast, I split the batch into (2) 3 1/2 gallon batches, then pitched one with Whitelabs WLP007 and the other with WLP001.
I also made a batch with raw honey (uncooked) as a comparison.
Black Steam Honey Porter
Type: All Grain
Date: 11/22/2008
Batch Size: 7 gallons
Boil Time: 60 min
Brewhouse Efficiency: 77%
Ingredients
15 lb Pale Malt (2 Row) US
8 oz Caramel/Crystal Malt – 10L
8 oz Honey Malt
6 oz Chocolate Malt
6 oz Black Patent malt
4 oz Special Roast
8 oz Maltodextrin
1/2 oz Galena (60 min. bittering)
1 1/2 oz Cascade (45 min. bittering)
1 oz Spalter (5 min. aroma)
2# Wildflower honey (scorched), see notes
1 Vial WhiteLabs WLP007 Dry English Ale yeast, see notes
1 Vial WhiteLabs WLP001 California Ale yeast, see notes
Est Original Gravity: 1.074
Measured OG: 1.075
Est Final Gravity: 1.019 SG
Estimated ABV: 7.7%
Bitterness: 40 IBU
Color: 23 SRM
Notes:
At the beginning of the hops addition I cooked 2# of wildflower honey in a pan over medium heat, stirring regularly for 45 minutes until the honey was almost black and smelled like toasted marshmallows, removed from heat and then slowly added 2 cups of boiling water to thin. Cooled and added to fermenter prior to pitching yeast.
To experiment with yeast, I split the batch into (2) 3 1/2 gallon batches, then pitched one with Whitelabs WLP007 and the other with WLP001.
