[FMbb]

I have done a simple american-style wheat using an extract kit recipe and 1lb of honey late addition. It was simple enough and gave good results. I am getting ready to make another batch and would like to try a more floral honey. Someone recommended Manduka honey, any thoughts on that?
Note it is a raw honey, so should I add it 5 mins before the end of the boil? but will this attenuate its floral aroma?

[Steve Ruch]

Add it after the boil.

[KellerBrauer]

Coincidentally, I just finished reading about adding raw honey to beer in the book “The Complete Joy of Homebrewing”, and according to Charlie Papazian:

“Because of the presence of extraneous matter (beeswax, body parts, and wild yeast spores) in raw unfiltered ho ney, it should always be boiled with the malt extract wort or added at the end of the boil in order to pasteurize it. If filtered honey is used, it is still a reassuring practice to add the honey to the boil. During boiling, extraneous matter may be skimmed and removed from the surface.”

So maybe this information is outdated, I would still add the raw honey to the boil for at least 10 minutes.  IMHO.

[jeffy]

Coincidentally, I just finished reading about adding raw honey to beer in the book “The Complete Joy of Homebrewing”, and according to Charlie Papazian:

“Because of the presence of extraneous matter (beeswax, body parts, and wild yeast spores) in raw unfiltered ho ney, it should always be boiled with the malt extract wort or added at the end of the boil in order to pasteurize it. If filtered honey is used, it is still a reassuring practice to add the honey to the boil. During boiling, extraneous matter may be skimmed and removed from the surface.”

So maybe this information is outdated, I would still add the raw honey to the boil for at least 10 minutes.  IMHO.

I think it would lose a lot of its aroma if boiled.  Pasteurizing only takes a few minutes at 160F, so I would add it after the boil, during cooling.

[Steve Ruch]

Coincidentally, I just finished reading about adding raw honey to beer in the book “The Complete Joy of Homebrewing”, and according to Charlie Papazian:

“Because of the presence of extraneous matter (beeswax, body parts, and wild yeast spores) in raw unfiltered ho ney, it should always be boiled with the malt extract wort or added at the end of the boil in order to pasteurize it. If filtered honey is used, it is still a reassuring practice to add the honey to the boil. During boiling, extraneous matter may be skimmed and removed from the surface.”

So maybe this information is outdated, I would still add the raw honey to the boil for at least 10 minutes.  IMHO.

I think it would lose a lot of its aroma if boiled.  Pasteurizing only takes a few minutes at 160F, so I would add it after the boil, during cooling.

I agree.

[purduekenn]

I have added at flameout and it works great. No need to sanitize the honey that seems to be the current thought today. I also have added honey directly primary fermentation.

[joe_meadmaker]

+1 to the idea of a late addition.  You only need the batch to be warm enough to easily dissolve the honey.  Similar to purduekenn, I've also done honey additions when racking to secondary without any problem.  And I always use raw honey.

[Iliff Ave]

My buddy who is a beekeeper gave me a jar of honey so that's what I will be brewing next. It's probably 1-1/2 lb or so. I will either be adding it at flameout (for simplicity) or near the end of fermentation (for impact). I also constructed the recipe with some honey malt to help accentuate any honey character I may get.

[joe_meadmaker]

@gman23 - Nice!  I always like using local honey when possible.  Another thing to keep in mind for the flavor is time.  I did a brown ale with honey a while back, and when we first tasted it after a month and a half or so, there wasn't a lot of honey flavor to it.  After another few weeks of maturing, the honey started really coming out.  I've experienced this same thing with other beers since.

[Iliff Ave]

@gman23 - Nice!  I always like using local honey when possible.  Another thing to keep in mind for the flavor is time.  I did a brown ale with honey a while back, and when we first tasted it after a month and a half or so, there wasn't a lot of honey flavor to it.  After another few weeks of maturing, the honey started really coming out.  I've experienced this same thing with other beers since.

Thanks for the heads up! I still have issues with my patience to this day as far as letting beers mature.