Honey bomb was the first recipe that we developed here in the BrewSmith kitchen because I wanted to drink a nice rich honey wheat. There are a few honey wheats on the market, but they don’t have half the flavour of this one!
A few tips when brewing this one:
- Use high-quality local honey: Store-bought honey is usually very bland, and you won’t have nearly as much flavour using boring commercial honey. One reason: commercial hives are often fed a solution of table sugar, so they often won’t have much real nectar in ’em. So it’s worth the extra effort to find local honey.
- Be prepared to filter out lots of hops with your sieve. There are extra hops in this recipe to add aroma and flavour.
- Otherwise, this is a very simple recipe.
- The tastiest result is approximately 1 month after brewing. The honey taste will gradually subside with time, and the alcohol content will increase.
Happy BrewSmithing! Feel free to ask questions in the comments.