Beer Style: American Brown Ale (10C)
Recipe Type: all-grain
Yield: 5 US gallons
While this beer did have some honey character, the alcohol taste was stronger. I don't think creating a brew so high in alcohol that the yeast quit, thereby giving the honey flavor is the way to go. I think we just need to find a good yeast that will leave some of the honey profile. This one did mellow a bit, but was not one of my better beers.
I just recently brewed a honey beer from canned malt..... Don't remember the specifics but it was something like 3.3 pounds liquid malt extract, 2 1/2 pounds clover honey and other goodies...... I again used WYeast 1007, this time is was 3 times removed from the packet. It fermented everything. I now have a very pleasant brew, but no honey profile.
One side note..... I don't know if it's because of the honey, but the brews I have used it in all seem to be a bit more clear. Then again, it could just be the gelatin!!!
The mash schedule was:
95 degrees for 15 minutes (Acid Rest)
122 degrees for 30 minutes (Protein Rest)
152 degrees for 45-60 minutes (until passed iodine test)
Source: Kevin Emery