Yesterday I bottled the honey bock that has been brewing over the last week. This one was made with the following ingredients:
- A Black Rock Bock beer kit.
- 1kg of honey
- 500g of Dextrose
- Caster sugar for carbonation
The only difference from the standard procedure was replacing part of the brewing sugar with honey. Before being added, the honey needs to be pasteurised, which involves heating it up to 80°C and keeping it at that temperature for half an hour or so. This kills off any any wild yeasts or other undesirables that might spoil the brew.
I’ve used honey in a few other brews over the years but had not tried it with a dark beer, so it will be interesting to see how it turns out. The previous beers had a stronger honey flavour than commercial beers like Beez Neez, which is probably a good thing for a dark beer. I guess I’ll find out after it matures for about a month.