Beer Maverick
Honey Image

Honey

Type: Adjunct
Category: Sugar

Adding honey to the boil can increase the final alcohol content, add a light honey flavor, or lighten the body of a beer if used as a replacement for malt extract. If added to the end of primary fermentation it can increase the alcohol content and add a more intense honey flavor and aroma.

Honey Brewing Values

These are the common ranges that we've seen with Honey over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.

SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
1 SRM
(1° Lovibond)
Diastatic Power
Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing.
PPG
PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected.
35 ppg
(1.035 SG)
Batch Max
Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency.
100%

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Grains  Grains Database

Beer Maverick has compiled a database on the most frequently used grains and adjuncts used in homebrewing. Learn about their uses and brewing qualities. Browse all fermentables »

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