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Re: Honey Stout

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yabodie

Senior Member
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Mar 17, 2006
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Re: Honey Stout

Thanks for the info. I went back to Designing Great Beers and took another gander at the % grain quantities based on your suggestion as I don’t have Papazian's book. I have changed the grain quantities, based on the percentages presented in the DGB book.

I guess with 6lbs honey and 6lbs DME this could be a braggot, but we will see. Any other suggestions?

:cheers:
 
Re: Honey Stout

isnt this going to have a pretty high alcohol content? 3 pounds of roasted barley, wow. i thought i was going heave on teh next one i was going to try with 2. does it come out very harsh or just really roasty with that much roasted barley?
 
Re: Honey Stout

ucflumberjack said:
isnt this going to have a pretty high alcohol content? 3 pounds of roasted barley, wow. i thought i was going heave on teh next one i was going to try with 2. does it come out very harsh or just really roasty with that much roasted barley?
Click to expand...
Though I've never added that much roasted barley, I would have to guess it wouldn't be that harsh, at least compared to a black roasted malt. The black malts you have to be pretty careful with as they can be bitter--some bitterness is desirable, but it's easy to go overboard. The danger in adding that much roast, I would think, would be an overpowering of all other flavors and aromas. Personally I would use 1 lb of roasted barley at most, plus some black malts and other brown malts. With honey in the mix, you might even want to go a little lighter to let the honey shine through (if that's a goal).

Also I noticed that Papazian's suggestions went with using a dark extract, so you'd be able to use a little more dark grains if using light extract.
 
Re: Honey Stout

I would back off the roasted malt too. 3# could be pretty overwhelming. This recipe is leaning towards a braggot IMHO. Unless you are looking for the honey aroma I would prolly add the honey at flameout, but that depends on what you are trying to have as an end product. Stout or stouty braggot?
 
Re: Honey Stout

Well I have never brewed a stout so I would call it a honey stout. If carbonation in the bottle falls flat then it will be a braggot.

I dropped the roasted barley to 1.5, increased the Munich to 2lbs and increased the flaked barley to 1.5lbs.

Yup the honey will be added after the wort is chilled, so none of the nice aromas will be heated off.

I am intending this to be high in alcohol, so you only need one to feel :happy10:

How about the yeast? London Ale sound about right? According to White Labs: Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts.

:cheers:
 
Re: Honey Stout

Hey folks,
A wee update. Thanks to the input I had here the Honey Stout took silver at a beer comp.

I will post the recipe in the patrons only section...

:cheers: :cheers:
 
Re: Honey Stout

Wait, didn't I read somewhere that your Honey Stout took a silver at a beer competition recently!

....run away run away run away!

Oskaar
 
Re: Honey Stout

I have no idea what you are talking about Oskaar. None whatsoever...

:cheers:
 
Re: Honey Stout

Alright, I just started a batch based off of this, with the differences being the use of Wyest's liquid London Ale Yeast, .5 less lb of flaked barley and roasted barley, a # of cherries, and a little too much honey. (Didn't measure exact amount, instead trying to pour in roughly half a gallon, but my best guess is that it was ~7 lbs).

The initial SG was 1090, which should be enough to push the brew around 10-12% alcohol (correct me if I'm wrong, I'm a noobie to beer, and not terribly experienced with mead either), far more than the 8-9% that the guy at the LHBS said the yeast should go.

Thus I was wondering if I might need to add a stronger yeast after the ale yeast is done to keep the brew from becoming too sweet, whether it would be best to just bottle it after 3-4 weeks, or whatever. I really didn't try to get the gravity this high.
 
Re: Honey Stout

Based on the info from Wyeast (1028 London Ale Yeast. Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style. Flocculation - medium; apparent attenuation 73-77%. (60-72° F, 15-22° C)) you should end out at 1.020ish.

If this is too sweet for you, you could add D47, but I would stay away from EC-1118 or K1-V116 as they will dry it out completely. Or make a second batch using D47 not the Ale yeast and see which one you prefer. Just a thought.

Hope this helps...
 
Re: Honey Stout

Alright, apologies for the long wait for response (been very busy/away from internet lately), I am thinking I might add D47 to half, and bottle the rest over this weekend.
 
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