Honey Substitute?

[MarkA]

I'm planning to brew Greg Hughes' English Barley Wine in a couple of weeks. The recipe calls for 500g of Honey, which I don't eat.

I thought Maple Syrup might work, but could work out expensive and I'm not sure if the flavour would be too strong. Maybe I could use half Maple Syrup/half Golden Syrup?

Has anyone got any other suggestions?

Cheers

[seymour]

Sure, either way. Or white table sugar. Or simply more malt.

[oldbloke]

I'd go with golden syrup. It'll be a bit more toffee-ish than honey, but should work

[MarkA]

Thanks for your replies. I did consider adding more malt to bump up the ABV but wondered if it would take away some of the character honey would give. I know my version won't have the taste of honey but I assumed it would have a dry taste to it that golden syrup will also add? I think I'll try that and see how it goes (it'll be an excuse to try another batch later on with sugar or maple syrup to see what the difference in taste will be, purely experimental of course!)

[alix101]

If you just want tge dryness save the pennies as Seymour said and use table sugar

[jmc]

If you just want tge dryness save the pennies as Seymour said and use table sugar

+1

[Pinto]

Thanks for your replies. I did consider adding more malt to bump up the ABV but wondered if it would take away some of the character honey would give. I know my version won't have the taste of honey but I assumed it would have a dry taste to it that golden syrup will also add? I think I'll try that and see how it goes (it'll be an excuse to try another batch later on with sugar or maple syrup to see what the difference in taste will be, purely experimental of course!)

There is a "Honey Malt" you could use. Out of interest, why dont/wont/cant you drink real honey ? You could also look at Agave Nectar if you were feeling flush....

[Matt12398]

Palm sugar is also a little more expensive but could be interesting.

[MarkA]

Cheers, I'm looking to brew this in a few weeks and I think I'll try just adding sugar. How much sugar would be the equivalent to 500g of Honey?

There is a "Honey Malt" you could use. Out of interest, why dont/wont/cant you drink real honey ? You could also look at Agave Nectar if you were feeling flush....

I don't like the flavour honey gives to food or drink, but don't mind it too much on its own. I must admit, I haven't heard of honey malt but would be willing to give it a try in a brew. Does a small amount would go a long way, or is it quite subtle?

[man_beach]

I haven't seen the recipe but surely the reason for honey in a recipe is to impart a honey flavour and aroma. If you don't like honey, why pick a recipe that includes it? Whatever substitutes you make, it won't be what was intended by Greg.

[JamesF]

I don't like the flavour honey gives to food or drink, but don't mind it too much on its own. I must admit, I haven't heard of honey malt but would be willing to give it a try in a brew. Does a small amount would go a long way, or is it quite subtle?

Honey can have all sorts of flavours (and colours) depending on the source of the nectar the bees found to make it. I find English honey (which is usually going to be a blend from all sorts of sources) to have quite a different flavour from cheap imported honeys even when both are purchased from a supermarket. What used to be called "creamed honey" (the pale cream-coloured honey that doesn't run) can have a different flavour again as it's often made using honey that crystallises very quickly (honey produced from oilseed rape nectar, for example).

So experimentation may be worthwhile. If you can find a local beekeeper who sells honey they might be able to suggest something that wouldn't be overpowering.

Or, as has already been said, just use sugar. Honey is mostly a mixture of fructose and glucose, so not massively different in terms of fermentables from sucrose really.

James

[Wonkydonkey]

Honey is around 80% sugar ( frutose & glucose) and around 20% water, well better honey has 17-18% water.
So you can do your sums for this data.

[MarkA]

Honey is around 80% sugar ( frutose & glucose) and around 20% water, well better honey has 17-18% water.
So you can do your sums for this data.

Thanks

I haven't seen the recipe but surely the reason for honey in a recipe is to impart a honey flavour and aroma. If you don't like honey, why pick a recipe that includes it? Whatever substitutes you make, it won't be what was intended by Greg.

As head brewer, it's my prerogative to manipulate, adjust and generally jiggle with recipes to suit my needs (plus the fact that I've got all the other ingredients currently in stock for this recipe)