How to Make Nettle Beer Recipe | Homestead Honey (2024)

FAQs

Can you make beer with honey? ›

Often the types used with mead are best, depending on the style of beer you are brewing and desired character. The percentage of honey to use should be between approximately 2-10%. Adding too much honey will not only increase the needed fermentation time, but also give the beer a decidedly mead-like character.

A good place to start experimenting is with one to two pounds of honey per 5-gallon batch (~0.5–1 kg/19 L) of mid-gravity beer. One pound (0.45 kg) will tend to impart a fairly subtle flavor, while two pounds (0.91 kg) will yield a much more pronounced and noticeable contribution.

If you want a subtle honey flavor, add honey between 10 to 30 minutes left in the boil. To best preserve the aromatics of honey and obtain a stronger honey flavor, pre-process honey at low temperatures and add it at the end of the kettle boil so it is exposed to high temperatures for a minimal amount of time.

Mead (/miːd/), also called hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%.

To make a dry 5% ABV mead, the BatchBuildr predicts you will need 0.98 lbs honey, and recommends a 1.034 SG to start. For the 10% ABV dry mead batch, you'll actually need 2.02 pounds of honey and should have an SG of 1.071. For the 15% dry mead, you'll need 3.13 pounds of honey and an original gravity of 1.110.

Use 1 cup of honey per 5 gallon batch to replace the priming sugar, follow the same procedure outlined in your beer recipe kit instructions to prime your beer and put it in beer bottles. Boil the honey in 8-16 oz. of water and pour it into the bottom of your bottling bucket and rack your beer into the honey solution.

Honey beer is sweet and smooth from the honey's texture. A lot of honey beers include herbs and spices in the recipe that partner with the sweetness to make intricate and complex profiles.

Beer, we always recommend that you bottle your beer no later than 24 days in the fermenter. You can go longer but the longer your beer sits the more chance you have to get an infection and get off-flavors in your beer. The 24-day mark has always worked well for us.

The real strength of honey is that it adds potency and lightness to beer, as other sugars do, yet smoothes out the roughness that inevitably comes from adding sugar. We've found that honey also seems to knock the bitter edge off the hops while allowing some of the more subtle hop character to come through.

When using honey in wine making before the fermentation, you want to use it in-place-of or instead-of the sugar called for in the wine recipe you are using. As a general rule-of-thumb you can replace 1 pound of sugar with 1.2 to 1.3 pounds of honey. You can also use a wine hydrometer to determine how much honey to add.

Can you ferment things with honey? ›

Honey garlic, ginger, turmeric, and other savory honey ferments are also good for your immune system and an excellent condiment to have around in the kitchen. Directions: Rather than give dozens of recipes, I encourage you to use this simple process for any fruit or vegetable you choose.

Some beer styles take over the flavor, and the honey addition isn't as upfront. Honey beer is sweet and smooth from the honey's texture. A lot of honey beers include herbs and spices in the recipe that partner with the sweetness to make intricate and complex profiles.