Beez Neez

[natnoo]

Hi there guys,

I need a little help formulating a partial or mini mash recipe for beez neez.

I've done a search and worked out the following.

Its made with pils malt 1/3, wheat 1/3 and clover honey 1/3.

Hops? POR and Saaz?

Could some one suggest the required amounts of malts and dme, hops etc.

I'd love to impress the missus with my brewery mastery!!

I was thinking

300gr wheat
300gr pils malt
500gr clover honey
1.7 dme
made to 20lts
por 10gr 60min
saaz 15gr 20min
honey 10min
por 5min

Help, love and encouragment is appriecated

nath

 

[JSB]

off the bat looks good - go all saaz ....

Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 26.91 L
Estimated OG: 1.046 SG
Estimated Color: 3.2 SRM
Estimated IBU: 33.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.50 kg Honey (1.0 SRM) Adjunct 16.7 %
1.90 kg Extra Light Dry Extract (3.0 SRM) Dry Extract 63.3 %
0.30 kg JWM Wheat Malt (2.0 SRM) Grain 10.0 %
0.30 kg Weyermann Pilsner (2.0 SRM) Grain 10.0 %
30.00 gm Saaz [4.00%] (60 min) Hops 16.4 IBU
28.30 gm Saaz [4.00%] (60 min) Hops 15.5 IBU
15.00 gm Saaz [4.00%] (5 min) Hops 1.6 IBU
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

 

[natnoo]

JSB you are a ledgend mate, thank you.

That software you used can you work out the % alcohol?

And what is with the two saaz hops at the same time?

 

[brendanos]

On the addition of honey, I asked Brad Rogers a while back and as I recall they add their honey to Beez Neez for the duration of the boil (which would explain the minimal honey flavour).

Though I am yet to brew with honey, I'd be inclined to add at flame out, to heat sanitize but retain most of the essential flavour compounds.

I've found several articles floating around the nets in the past from various honey boards etc, explaining that it is a good idea to boil for a duration of time if consistancy/shelflife/reliability etc were important, but to keep it to a minimum so it's not a waste of honey.

On a homebrew scale, I don't think consistancy is of great concern, and I've talked to people that have brewed mead/braggot and just added the honey to warm (60-70) water and have never had infections/bug problems. I suppose it comes down to the quality/origin of the honey you're using.

Good luck.

 

[goatherder]

I've used honey in a full boil extract brew - I added about 9% honey 10 mins before flameout. The honey flavour was subtle but definitely there. It threw a few judges in a comp when I entered it - one of them guessed it was belgian candy sugar. I'd recommend giving it a 10 min boil, just to make sure you take care of any nasties that might be in it. You'll still get plenty of flavour though.

 

[pint of lager]

Most mead makers ferment to dryness which means there are no residual sugar molecules available for an infection to consume.

Beer is not fully attenuated, meaning there are long chain sachaaride sugars which some infections think are perfect dinner.

So make sure you do some sort of heat treatment on your honey.

 

[JSB]

Natnoo,

Saaz at 30g @ 30m....

Alc ABV 4.4%

Cheers
JSB

 

[brendanos]

Most mead makers ferment to dryness which means there are no residual sugar molecules available for an infection to consume.

Beer is not fully attenuated, meaning there are long chain sachaaride sugars which some infections think are perfect dinner.

So make sure you do some sort of heat treatment on your honey.

Good point!

Thanks.

 

[dicko]

On the addition of honey, I asked Brad Rogers a while back and as I recall they add their honey to Beez Neez for the duration of the boil (which would explain the minimal honey flavour).

Though I am yet to brew with honey, I'd be inclined to add at flame out, to heat sanitize but retain most of the essential flavour compounds.

I've found several articles floating around the nets in the past from various honey boards etc, explaining that it is a good idea to boil for a duration of time if consistancy/shelflife/reliability etc were important, but to keep it to a minimum so it's not a waste of honey.

On a homebrew scale, I don't think consistancy is of great concern, and I've talked to people that have brewed mead/braggot and just added the honey to warm (60-70) water and have never had infections/bug problems. I suppose it comes down to the quality/origin of the honey you're using.

Good luck.

I have been lead to believe after talking to a micro brewer in the Barossa who brews a honey beer is that these brews need to be primed with honey to retain that "honey" flavour. I would also agree that an addition of honey late in the boil might maintain that honey taste.
Good brewing!

 

[Phrak]

Any considerations to using (pasturised) honey in Secondary?

Tim.

 

[Kingy]

just done esb bavaraian 3kg wheat beer with 400grams of honey,180 grams of dextrose and using k-97 yeast (rehydrated)
also used a flavour pack of malted barley: carapils&caramalt 220grams and hops :csech saaz 13grams

just a bit of an experiment to fill up some empty bottles, will let u know how it turns out.

 

[mika]

I threw the honey, untouched, in secondary. Turned out alright, haven't tried another since to re-test the theory though.