This is a really good beer, and is super cheap and easy to do. It is really hoppy, if you don't like that you can use less hops.
It is not sweet at all, it just have a mild honey aroma, that is really pleasant with the bitter hops taste. (I don't like sweet beers). It have more or less 4,7 alcohol percentage.
Here is the recipe for 23 liters of honey beer.
It is delicious for cooking too, I use it in risotto (especially good in leeks risotto!), bread, soups, meet, river fish...

I spent an average of 50¢for a 75 cl bottle: malt→2,50 € for kilo, honey→5 € for kilo, plus few cents for the sugar and the bisulfite). I used wild hops that my mom picked and dry, and purchased the malt from a local bakery (they use it to make bread). This kind of malt is not the actual right beer kind, but it still work pretty well, and is way cheaper; it just leave a little bit of deposit on the bottom of each bottle.

I bought this two beer fermenters for 35 €.

Is really important to disinfect with the sodium bisulfite (read direction on package) every things you are going to use to make the beer.

☛You can also use your usual beer recipe and substitute part of the malt with honey (keeping sum of the different water percentage of them).


- 2kg malt;
- 1kg honey;
- 100g to 135g dry (wild or purchased) hops, depending on how hoppy you want the beer;
- sugar (for sparkling);
- 7g yeast (1 sachet) or brewing yeast;
- water.

Tools (look at drawing):
1- 25liter bucket for brewing beer with a bubbler, 25 liter bucket wit a tap;
2- a big pan (at least 15 liter capacity), a small pan (at least 7 liter capacity);
3- a big stainer (fine) or https://www.instructables.com/id/Simple-Filter-for-Brewing/;
4- a food safe hose;
5- funnel;
6- teaspoon;
7- sodium bisulfite (for disinfect);
8- beer densimeter;
9- beer bottles (I used 75cl bottles).
<p>It is really important to have clean equipment when making beer and wine. Potassium Metabisulfite and Sodium Metabisulfite are used to sanitize equipment in wine making and to stabilize wine. Diversol commonly known as the &quot;pink stuff&quot; is sold under different names is used to clean equipment and will sanitize with 20 min. contact time, used in beer and wine making. If you don't want to take 20 min. to sanitize with beer then Idofor is used which is a iodine based solution. </p><p>Potassium Metabisulfite and Sodium Metabisulfite are not recommended for use with beer. </p>
Great bit of instruction. I've always wanted to try this. Thanks.
You are welcome!
I think he means &quot;Heat&quot;, not &quot;Eat&quot;.
Yes I did! I changed it, thanks.
What type of yeast is that. Looks like a loaf of bread on the package.
I'm pretty sure it is in fact a loaf of bread, which would indicate that it's bread yeast that has been used. I've tried this once my self for fun and the result was alright, but from my experience you do get much better results with yeast meant for brewing, though I usually brew mead, and I've never brewed beer, so I'm probably not the right person to go around suggesting beer yeasts. =)
Yes is is. I'm sure too that the brew yeast is much better, but I wanted to do a beer with all common ingredients. I always used this kind and usually turn out pretty good and fermented fine&hellip; <br>But if you noticed so much the difference I will try with the specific kind next time, thanks for the tip.
I added the option in the instructable, thanks.
Cool =) <br> <br>My result was from just a single batch, it was alright at first but over the coming months, where mead usually gets better and better, this one turned from alright, to meh, to undrinkable in just a few months. <br> <br>It may have been a fluke, but I've never had problems with yeast meant for brewing alcohol, and it isn't really expensive either, so I don't mind shilling out the extra cash rather than getting bread yeast. =)
Whit the bread yeast in the beer, that fortunately doesn't happen, but I will try the specific one next time for sure.
Yes it is.
that's really useful! ;-D Thanks!!
I know!! I can't wait to drink it!
Call me if you need help!
great instructable. just 1 tip - get all the priming sugar you will need, boil in a small amt. of water, and put it in your beer before you bottle (stir it in) that way you don't have to put sugar in each bottle individually. It'll save you a ton of time and be more consistent. Here's a calculator to tell you how much sugar to use: http://www.homebrewdad.com/priming_sugar_calculator.php
Oh tanks! I was wondering if that was possible, it sound way faster and more accurate too.
I added the tips in the instructable, thanks.
No more excuse to wait any longer, I really got to try this! Thanx for sharing!!!
You are welcome! <br>You should! Especially to drink it in your viking beer mug!!
Nice Instructable. Most of my brews are braggot (the proper name for honey beer) now, I like to use Lalvin EC-1118 yeast, it's actually a champagne yeast, but it works so well with braggot, why not (it also lets you ferment to a higher ABV if you like that.
Thanks for the tip!
I love it! ill have to try that wonderfule sounding variation on mead. I've never tried using hops with a honey based wine before, but it sounds like a great idea. I just started the primary fermentation on some mint and vanilla mead. prost!
Thanks! Yes you should try it is rally good! <br>Anyways is more like a regular beer than a mead, I just substitute 1 of the kilos of malt with one of honey... <br>Mint and vanilla mead sound delicious!

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