Honey

For a Pale Ale generally I'd say ~1# of honey or <15% of maltbill at FO/KO. I pull a small amount wort into a pyrex cup to get it to disolve fully first.

 

The March/April 2012 issue of Brew Your Own has an article on brewing with honey.

 

dont pick up a cheap honey from someplace like wallyworld, get some really flavorful preferable raw honey. What kind of hops are you guys going to use? I would base my honey varietal off of them, ie cascade, amarillo etc - orange blossom; EKG's, fuggles - Mesquite, etc, etc

 

if its granulated or clumped in the bottle its not pure tupelo, tupelo because of its high fructose concentration is always a syrup. It could be good with piney hops

 

I did a pale ale with Citra and 1 pound of honey last summer that was real nice. I plan on doing something similar for this summer.

 

I brewed a 1.045 Honey Blonde Ale recently. I added 1 lb of honey at the flameout, and stirred it in real well. This way you preserve some of the aromas/flavors of the honey but still get it pasteurized. That being said, what I mostly noticed was a very slight honey aroma, and a nice dryness to the beer partly because of the honey. Really nice with a hefty dose of Saaz.

 

NO NO NO NO NO, dont do that, add the honey after the wort has cooled. By boiling the honey your driving off the volatiles in the honey that you spent all that $$ on. Me I would add it to the beer after the primary has died down a bit. If you really want to add it today add it after the wort has chilled below say 140F

 

that is a shame.
next time, don't boil the honey. don't even partially boil the honey. it is very delicate, and you are paying good money for all of those volatiles that have literally vanished into thin air. if you are interested, add a tablespoon of honey to a short glass of water, dissolve and taste. then put it in your microwave for a minute or two, let cool and taste again. no smell. dead.

its not too late though. a small addition of fragrant honey after transfer to the primary will likely provide some decent aroma. perhaps.
Cheers.

 

agree on the no boil. On top of that, I wouldn't add the honey until after a couple of days of primary fermentation. That way you won't loose a lot of delicate flavors/aromas with all of the CO2 blowing off

 

that's the spirit! RDWHAHB

plus this way you can say you were running a test to see the effects on when you add the honey

 

agreed 100%.
i don't mean to imply that you're doing it wrong. this is just a good reason to do it again. no good reason to make homebrew the same way as anyone else anyway. that's boring and would kill the hobby.
enjoy.

 

we make a iipa that uses 2# of honey. the first goes in once the boil is finished and the second goes into the fermentor after the krausen has fallen. you could halve that for a pale ale, but i think its a good way to go about it.