DetailsThe honey in this recipe ferments smoothly and crisply, creating a homebrew perfect for those just starting to appreciate darker beer. A great change of pace for dark beer fans.
Our ingredients for this recipe include: 6 lbs. Dark liquid malt extract, 2 lbs. Minnesota Clover Honey, 8 oz. Carapils, 8 oz. Chocolate malt specialty grains, 1 oz. Kent Goldings, 1 oz. Cascade pellet hops, yeast, priming sugar and a grain bag.
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4.7 / 5.034 ReviewsGreat productThis is only the second kit I have done but they both have arrived quickly with all ingredients. Good price as well.February 6, 2016Great BalanceI made this in October and has just gotten better. Will probably finish this off by the end of Jan. Every where I took this everyone loved it.January 7, 2010The best, 1st dark beerAbsolutely a fantastic beer for those who are not usually fans of dark beers. Not too heavy with a refreshing crisp taste. The Honey is a great touch as well - I recommend using honey at bottle as well as a substitute for powder sugar - makes the beer a little more sweet.January 16, 2010Good beerI made this as my first beer, and i love it. I have some kegged that i am drinking and i Can't wait to try the bottles after a month or so.January 28, 2010Excellent!I started homebrewing with my Dad back in 1995 when I gave him a HB kit for father's day and later bought my own and we made some really good beer. I drifted away from homebrewing for a while but last year decided to dust off my equipment and get started again. The Honey Porter was my first batch after about 10 years out of the game and wow, it was a real treat. I have a group of college buddies who get together twice a year with our Dad's for Father-Son fishing/camping trips and I brewed it for our spring trip last year. It was a real hit and they said I would have to make this beer every spring from now on. Thanks Mid-West for a great kit.March 24, 2010Great Honey PorterI have brewed this beer twice now the first time with great results and awaiting the results for second. The first time we taste tested the first brew around 30 days after bottling we had good results. We found that this beer improved greatly after aging 4 months. We drank the last of it at 6 months and found it to be exceptional. The second batch I kegged and we had this in keg for about 4 months now with marginal results. I figure it is going to take another couple of more months to fully mature.April 4, 2010A Honey of a Beer!I have been looking for a nice stout/porter with less hop bite and a mellow dark flavor. Well, all I can say is you can't miss with this one! As some of the other reviews suggested, aging only enhances this beer. I really like Irish Stout, but this beer took down the hop bite just a bit more to my liking. I believe the honey is the key to the smooth flavor, and leaves a mildly dark and satisfying aftertaste. I highly suggest this recipe for beginners and the experienced alike.April 21, 2010Not just a good beer,a great beer!I have made this one twice, using Munton's dry yeast..The last time in March of this year. It was good after just four weeks in the bottle. Now it is outstanding. I am very impressed with the super fine head. There is no way this could disappoint anyone.September 23, 2010Good.I appreciated that the beer wasn't bitter, but I thought it tasted slightly burnt as if the grains were too roasted. Some of my friends incorrectly assumed I added coffee to the brew. Overall, I thought it was a decent beer and some of my friends thought it very good. I added the honey with only 10 minutes left in the boil. People with finer palates could barely taste it. Others not at all.March 5, 2011One of my favorites.On my third batch of this wonderful nectar. Always the same - single stage fermentation with Wyeast smack pack upgrade. Followed the instructions exactly with honey added 30 mins into the boil. I will drink hoppy beers in summer but I enjoy this one anytime. Two years ago I graduated with a new degree with 16 other guys and five gallons of this didn't last 1 1/2 hours at the graduation party. Cheers!May 12, 2011
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