Honey instead of dextrose?

[Paul Cannell]

Has anyone experimented with substituting 1kg of honey for the usual 1 kg of dextrose used with extract brewing? Interested to hear about the outcomes as I'm thinking of giving it a go.

[John S.]

I'm not sure that many people around here would call using 1kg of dextrose in a brew 'usual', but never the less, yes you can brew with honey, however 1kg is going to pack quite a honey punch. Most beer recipes with honey in them range in the 200 - 500g range per 20L brew. Anything more than that and you're really getting into Braggot rather than 'beer with a bit of honey in it'. Could be worth experimenting with if you are really into honey. If you're just looking to brew a decent beer without the strange tastes of fermented dextrose, try using 1.5kg liquid malt extract in place of 1kg dextrose. Thats my 2c anyway.

[Paul Cannell]

Thanks John, I've have used the additional previously and I found it interesting. Thanks for Tour input. Maybe I'll start looking into brewing from scratch.

[Liam Callaghan]

Same as John, using liquid malt would be my preference over dextrose or sugar for most beers.  It certainly has its uses if you want a dry lager or saison for instance but use it because you know why your using it.  I have used honey instead of malt and sugar though and added a really nice hone tone.  Converted pretty much entirely to alcohol so be careful or it could make your beer thin and incipid a bit like adding sugar/dextrose.

From memory mine was with a red ale recipe about 4% but came out around 5% with a nice summery finish.  Pohutikawa honey mabe...  Was a while ago.

[Jess9]

I have raw honey 2kg for inclusion into a saison. Planning to add it warmed, to runny state direct into primary at day 3-4, when krausen is high. Much risk of infection? Some websites say pausteurise at 80 degrees for a 2.5hrs, to kill wild yeast. I think they won't have much chance against beer yeasties in full flight . Any good/bad experiences from past brews??

[Reuben Rowntree]

I agree 100% with the guys above, it will be rather dry much like Dextrose, and you may be surprised how little honey flavour is left. I have had good results bottle conditioning with honey if you want honey flavour. Or add late in the fermentation as Jess9 suggested.