ok i bottled this beer it taste good but i was expecting a touch of sweet in flavor,

honey wheat
4.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 40.91 %
4.50 lb White Wheat Malt (2.4 SRM) Grain 40.91 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM)
0.25 lb Honey Malt (25.0 SRM) Grain 2.27 %
0.50 oz Magnum [14.00 %] (60 min) Hops 17.3 IBU
0.50 oz Glacier [5.60 %] (Dry Hop 3 days) Hops -
0.50 oz Magnum [14.00 %] (30 min) Hops 13.3 IBU
0.50 oz Glacier [5.60 %] (15 min) Hops 3.4 IBU
1.00 lb Honey (1.0 SRM) Sugar 9.09 %

what do i add to sweeten it just a little

crystal???

Crystal malt will add some sweetness.

Alternatively you could have a little lactose. Note that lactose is VERY sweet so you would need to use only a small amount,

I suspect that lactose is overkill and crystal malt is the way to go.

Of course, if you haven't actually bottled your beer yet or it is in kegs then you could add a bit of lactose to adjust this batch to taste rather than having to wait until you brew again.

- Scott

In addition to Stihler's notes, you're IBUs look pretty high if you're looking for some sweetness. I'm just glancing through it, not calculating it, but I bet you've got some solid hops bitterness. Backing off your boiling hops will help any sweetness come through on future batches.

hey hows the winemaking going curlyfat, just finished of a peach OMG it was good. I know beer is like wine balance ,balance........yea I was trying to get that bitter hop flavor and add it to a little sweet. but now trying to work on a strawberry beer ,the lactose thing might give me what I want there. Just wait till botling and add it to taste?

Wine making is going great. Nothing in bottles yet, though. I have never used lactose before, so not sure how to go about it. I guess you could just add it at the end to taste...In general, you can trust anything Stihler says. He's got more experience/knowledge than I do.

on that recipe I said I dry hopped but I didnt I dropped them in at end of boil. Whats this called? And if if s not what is whirlpolling hops.

What you are referring to is called adding the hops at knock off.

I've also seen it referred to as adding hops at knock out or flame out.

- Scott

So what is whilpooling hops

So what is whilpooling hops?

Whilpooling hops? That's the only term I've ever heard used for it.

- Scott

Well, I just looked up "whirlpooling hops" and it appears to be simply a flame-out hop addition with some stirring to increase the hop addition. Here's the site I gleamed it from:

http://www.byo.com/stories/recipes/article/indices/37-hops/149-aroma-therapy

BYO is a pretty good magazine anyway. You might consider checking it out.

Thanks Fellas, I got me a version of Beer Smith and seen it in there. Figured that's what it was. Now on sweetning Honey is supposed to have unfermentables. I put the honey in the last 15 min of the boil to sanatize it. I believe that may have been a mistake also, it would have same affect as inverting sugar, breaking down the complex unfermentable sugars alowing them to be fermented off. True or not.

Bob,

Mead ferments. So I assume any honey will also ferment. If you want sweet beer I think you may have to either use CO2 and not bottle or use something like sweeta.

Most of the honey will definitely ferment out.

In fact, I always prime with honey which does not seem to impart any character to the beer other than a nice creamy head.

In fact, I don't believe I've ever had a honey beer in which you could actually notice any honey flavor. Well, that is, except for braggots which contain about 50% honey.

At any rate, using honey is not the way to sweeten your beer.

- Scott

Honey is usually used for it's nose rather then flavor since beer can overpower it. For sweetening it and adding more flavor I'd go with grains like honey malt. Also a yeast that leaves more fermentables in the beer would sweeten it more.

So what do you think take the honey malt to 1 lb. I like the beer dont know how to explain it just want a little nudge on sweetning it, not much. think that would be to much?