Air pop the popcorn and add to the milled malt just before mashing. (1 lb of popcorn is about 2 cups unpopped kernels). Popcorn will soak up the water about the same amount as milled grain does and sink. I stir once during the step mash.
Add the light honey at flame out. Do not boil honey or you will loose the honey flavor, (orange blossom, light clover etc). I use raw clover but any will work.
Aim for low IBUs, 10-15 at most, no more or it will overshadow the honey.
Use very low mineral water, I start with distilled.
-Do not do a protein rest, it destroys the head on this beer! A hochkurz mash schedule or simple infusion mash @ 150 degrees is fine.
Use a high attenuating yeast, Rocky mountain, Diamond, Copenhagen, 34/70. You dont want any fruity tastes from the yeast.
Most definitely improves with lagering; 6-8 weeks. The light honey taste will start to become noticeable. If you can keep out of it while it lagers its a great beer.
*Named after my dog Popcorn, who was my quality control guy on brew day. He vigilantly watched for anything that fell on the floor and got a bowl of spent grain at the end of the mash. I made dog cookies out of the remaining adding either pumpkin or peanut butter. PS he absolutely hated popcorn, wouldnt touch it, go figure...He passed 03/29/22 and is greatly missed.
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NEW Water Requirements:
Popcorn and a Cookie
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Water Requirements:
Popcorn and a Cookie
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