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 155 degree 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 IBUs10-15 at most,, no more or it will overshadow the honey.
Use very low mineral water, I start with distilled.
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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Last Updated: 2024-07-18 11:39 UTC
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NEW Water Requirements:
Popcorn and a Cookie
Equipment Profile Used
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Water Requirements:
Popcorn and a Cookie
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