General Category > Ingredients

honey malt

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pinnah:
I have never used it
and always seem to wrinkle my nose and snort a bit in disregard when I see it in recipes.
Not sure why.

I always sub out some crystal instead, and am wondering what I am missing.

What do you think?  I am I depriving myself of knowing the honey?
Thanks.

Cheers.

davidgzach:
No idea, but thanks for posting.  I'm in the same boat as you! 

Dave

erockrph:
Now that I have a grain mill, I bought a pound each of a bunch of different specialty malts that I've been curious about, including honey malt. I'm just not sure what style of beer to try it in. I also have some coffee malt I want to try out, so maybe a honey-coffee porter?

AleForce:
I've tried it in a Scottish Ale recipe (Classic Brewing Styles), and a Pumpkin Ale.  The aroma during milling the grain and the finished product was amazing.

goschman:
My experience is just what the name implies. It adds a sweetness and honey flavor that you would hope to get by using actual honey. For flavor purposes, honey malt is much more useful than honey in my opinion. I think crystal malt for caramel and honey for honey

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