Honey Bear BEER

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Honey Bear BEER

Postby fizzix » Wed May 09, 2018 2:45 pm

This is a distilling and brewing marriage hopefully made in heaven.
Take the Honey Bear grains in quantities to fit a beer profile, choose a nice ale yeast, and apply honey and spice hops.

Honey Bear Beer
5.5 gallons
Yeast: Nottingham
Brew-In-A-Bag, and sparge.
Boil Time: 90 min

Grain:
2.0 lb Corn
2.0 lb White Wheat
2.0 lb Red Wheat
2.0 lb Pale Ale Malt
1.0 lb Flaked Oats
0.5 lb Honey Malt
0.5 lb (pre-soaked) Rice Hulls

Hops:
1.0 oz East Kent Goldings (60 min)
0.5 oz Cascade (30 min)
0.5 oz El Dorado (30 min)
0.5 oz Cascade (Dry hop @ last 5 ferment days)
-----------------------------------
I'm not a beer designer at all and quite new to brewing itself.
If any of you old hands see a glaring fault, please speak now or forever hold your peace.

Will be cooking this up this Saturday, May 12. All my beers take 6 weeks (3 ferment, 3 bottle conditioning)
so it will be next month before the results are in.

Edited to show members' suggestions.
Last edited by fizzix on Thu May 10, 2018 3:03 pm, edited 3 times in total.
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Re: Honey Bear BEER

Postby dieselduo » Wed May 09, 2018 3:48 pm

I think dry hopping the secondary with cascade until bottling day
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Re: Honey Bear BEER

Postby jonnys_spirit » Wed May 09, 2018 6:38 pm

I don’t drink beer anymore but I drank three beers for lunch today so this might just might bring me back. I was telling myself I wouldn’t mess with beer bottles anymore but liter bottles just might be acceptable.

I wonder if a toasted oak finger or two in the carboy before bottling would be good?

How long can you rest a carboy of beer before bottle conditioning?

Cheers!
-j
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Re: Honey Bear BEER

Postby fizzix » Wed May 09, 2018 9:04 pm

dieselduo wrote:I think dry hopping the secondary with cascade until bottling day

Good idea, dieselduo. I bet that'd treat this nicely. Will do. (I modified recipe above to reflect this)

jonnys_spirit wrote:I wonder if a toasted oak finger or two in the carboy before bottling would be good?
How long can you rest a carboy of beer before bottle conditioning?

Considered that, jonny's_spirit, but I'm thinking that'll be down the road and not for the inauguration.
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Re: Honey Bear BEER

Postby bitter » Thu May 10, 2018 2:25 pm

Rice hulls will be your friend for brewing this
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Re: Honey Bear BEER

Postby fizzix » Thu May 10, 2018 2:57 pm

bitter wrote:Rice hulls will be your friend for brewing this

What you say, bitter, about half a pound of presoaked rice hulls thrown in?
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Re: Honey Bear BEER

Postby bitter » Thu May 10, 2018 3:08 pm

Just couple hand fulls for 5g
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Re: Honey Bear BEER

Postby fizzix » Mon May 28, 2018 6:36 am

Dry hopping with 1/2 oz. Cascade today per dieselduo's suggestion.
Will bottle this Saturday, June 2nd, then 3 weeks in the bottle until drink day.
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Re: Honey Bear BEER

Postby fizzix » Sun Jun 03, 2018 8:18 am

Honey Bear BEER starting gravity was 1.058 and finished at 1.020 (before priming, of course), for a calculated ~5%.
Just a taste of the raw product reveals a nice ale flavor. Now bottled for 3 more luscious carbonating weeks.

Honey Bear Beer.jpg
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Re: Honey Bear BEER

Postby Shine0n » Sun Jun 03, 2018 11:17 am

Sounds delish, I'll pm you with my address for some samples
Lol
You've done well, keep up the good work!
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Re: Honey Bear BEER

Postby zapata » Sun Jun 03, 2018 3:19 pm

What'd you mash at? Presumably not whiskey temps with that fg. Sounds perfect.

Sounds like a honey cream of wheat!
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Re: Honey Bear BEER

Postby fizzix » Mon Jun 04, 2018 1:02 am

zapata wrote:What'd you mash at? Presumably not whiskey temps with that fg. Sounds perfect.

Sounds like a honey cream of wheat!

Kept it in the spirit of Honey Bear Bourbon:

Poured 2-gallons boiling bottled water (my tap water imparts a bad flavor) on the 2lbs of corn and let it sit, insulated, stirred 2x, for 3 hours (had the time).
Brought 5-gallons bottled water to boil in a 10-gal kettle and dumped in the cooked corn, in a Brew-In-A-Bag (BIAB), and killed burner.
Placed an Inkbird temperature alarm probe in the corn BIAB kettle, set for 155°F notification.
At 155°F mark, added all the remaining grain and hulls. Removed the Inkbird probe (I believe it was about 148°F).
Stirred well, and insulated kettle for 2 hours.
After that 2 hours, lifted and drained the BIAB into the 10-gal kettle.
Then squeezed the BIAB through a wringer mop bucket, sparging as needed (about 1-gal of bottled water).
Poured bucket wort into the 10-gal kettle, and boiled for 90 minutes, adding hops appropriately, and maintaining 5.5-gallons through boil-off/ bottled water addition.
After 90 minutes, crash cooled the hot kettle in a large laundry tub of cycling cold water.
Once down to "cool to the palm of hand" temperature, poured into fermenting bucket, aerated well, pitched 2 Nottingham (rehydrated) yeast packets and airlocked.
Kept ferment in constant 68°F basement for 3 weeks (dry hopped with 5 days left).
----
After 3 weeks, primed with 5 ounces boiled corn sugar gently stirred in and bottled as shown.
Remember: StarSan sanitizer is your ally in beer brewing!

The flat beer before priming and bottling had a nice taste. It was beer. The real taste happens in 3 weeks.
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Re: Honey Bear BEER

Postby jonnys_spirit » Mon Jun 04, 2018 7:28 am

Whoa! Looking forward to your notes on this and may just have to get a boil kettle and a burner... I could do 24 liter bottles in the cellar because I don't drink beer that often and maybe one day a keg system because I just hate dealing with beer bottles.. 1 liter bottles might be acceptable..

I could also do with a couple special german bier recipes but this one here might prompt action in the form of spending $$ on some kit.

Cheers!
-j
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Re: Honey Bear BEER

Postby fizzix » Thu Jun 21, 2018 1:04 pm

dieselduo's suggestion to dry hop this with Cascade hops really makes it.
Not hoppy like an IPA, but mild hops like Billy Busch's Kraftig beer.

The head disappears quickly, but doesn't affect carbonation and flavor.
Nice hop nose, and it delivers well to the tongue. Very light and airy.
The malty hop flavor lingers for 10 seconds at the back and roof of the mouth.
The kind of beer that is suddenly gone after 3 "sips."
This beer WILL be made again and again. Much better than the cream ale I also just made.

Thanks to ShineonCrazyDiamond for the inspiration.

Honey Bear Beer2.jpg
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Re: Honey Bear BEER

Postby fizzix » Fri Jul 27, 2018 2:07 pm

Been a few weeks since imbibing this.
Had 2 other beers ---a N.E. (Schlitz clone) ale, and a fine beer called Bee Cave Haus APA that I've been getting soaked on, and had a Honey Bear Beer tonight and boy what a stand out!

The honey malt (lest we not forget ShineonCrazyDiamond's use of it) really makes this a sweeter beer.
Refreshingly, just enough sweet, not overpowering sucking on a cube sweet.

Funny thing about this beer, a couple of weeks ago I went to scope out a beer club meeting with a 6-pack of this to share, and my "sponsor" caught me at the door.
"Did you bring an IPA? We're short a beer in the judging tonight!"
"I brought a beer called Honey Bearrrrrr...." he grabbed two bottles out of my cooler and vanished.

Somewhat embarrassed, but more on the spot, I became curious how my "IPA" entry would score.
Hey, I DID dry hop it! Maybe that'll be enough for a bonus point.

Two judges called it "watery for an IPA," and one had the common sense to proclaim "doesn't qualify as an IPA."
Felt like an idiot for presenting an ale for IPA, even if I wasn't responsible for entering the damn thing.

All in all, got like a 28 score out of 50-something. Not too shabby.

Someone else try this beer. Curious on your take.
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Re: Honey Bear BEER

Postby Shine0n » Sun Jul 29, 2018 3:13 am

I'd love to try beer but I just don't have the space and my still house isn't clean enough, the meads have all the available space for now.
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