Honey diluted @ high kraeusen, pasteurized according to https://byo.com/mead/item/322-brewing-with-honey
176° F = 80° C
If you are motivated to try the pasteurization method, here it is. Note that a beer produced this way will have to be mashed at a slightly higher temperature (155-162° F) to produce enough dextrins to compensate for adding the diluted honey. It will also be useful to brew a smaller batch to allow carboy space for the honey water. To prevent alcohol levels from becoming too high, start with low- to medium-gravity beers when using this method.
Preheat the oven to 176° F. Place the honey in a sanitized, oven-proof saucepan. Heat the honey on the stovetop to 176° F. The honey should be stirred occasionally to avoid burning it. When the honey reaches 176° F, cover the pan and place it in the oven. Use a thermometer, and hold the honey in the oven at 176° F for 2.5 hours. Then bring the honey to room temperature by placing it in an ice bath. (If you can’t hold the honey mixture at precisely 176° F, any temperature from 176–185° F = 80 - 85° C will be fine.)
{"RecipeId":16462,"RecipeTypeId":30,"OriginalRecipeId":null,"UnitType":"m","IbuFormula":"t","CreatedBy":106297,"Name":"White House Honey Ale partial mash","Description":"Honey diluted @ high kraeusen, pasteurized according to https://byo.com/mead/item/322-brewing-with-honey\n\n176° F = 80° C\n\nIf you are motivated to try the pasteurization method, here it is. Note that a beer produced this way will have to be mashed at a slightly higher temperature (155-162° F) to produce enough dextrins to compensate for adding the diluted honey. It will also be useful to brew a smaller batch to allow carboy space for the honey water. To prevent alcohol levels from becoming too high, start with low- to medium-gravity beers when using this method.\n\nPreheat the oven to 176° F. Place the honey in a sanitized, oven-proof saucepan. Heat the honey on the stovetop to 176° F. The honey should be stirred occasionally to avoid burning it. When the honey reaches 176° F, cover the pan and place it in the oven. Use a thermometer, and hold the honey in the oven at 176° F for 2.5 hours. Then bring the honey to room temperature by placing it in an ice bath. (If you can’t hold the honey mixture at precisely 176° F, any temperature from 176–185° F = 80 - 85° C will be fine.)","ImageUrlRoot":null,"StyleId":"19A","StyleName":"American Amber Ale","BatchSize":27,"BoilSize":10,"BoilTime":50,"Efficiency":0.75,"DateCreated":"\/Date(1447762089747)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0574127139949785,"Fg":1.0166496870585438,"Srm":10.529531971263349,"Ibu":32.640662081722127,"BgGu":0.56852672187865894,"Abv":5.258430474800087,"Calories":194,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"62","Amt":"3","Ppg":"44","L":"8","Use":"Extract","Id":"75278","IngId":"71","Name":"Dry Malt Extract - Light - US","CustomName":"","Rank":"1"},{"Per":"14","Amt":"0.7","Ppg":"34","L":"27","Use":"Mash","Id":"75279","IngId":"491","Name":"CaraAmber - DE","CustomName":"","Rank":"2"},{"Per":"10","Amt":"0.5","Ppg":"36","L":"23","Use":"Mash","Id":"75280","IngId":"31","Name":"Biscuit Malt - BE","CustomName":"","Rank":"3"},{"Per":"13","Amt":"0.64","Ppg":"35","L":"1","Use":"Late","Id":"75281","IngId":"90","Name":"Honey - US","CustomName":"","Rank":"4"}],"Hops":[{"Amt":"60","Type":"Pellet","Use":"Boil","Min":"5","Day":"0","AA":"4.8","Ibu":"5.04828688968993","Id":"74151","IngId":"11","Name":"Fuggles","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.71","Id":"21835","IngId":"252","Name":"Windsor Dry Ale Yeast","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[],"Steps":[]}
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