General Category > Ingredients

honey malt

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kylekohlmorgen:
Try it in a Kolsch, blonde, or cream ale... a bare-bones beer is a great way to test new ingredients!

cheshirecat:

--- Quote from: goschman on February 11, 2013, 09:38:41 am ---I think crystal malt for caramel and honey for honey

--- End quote ---
Completely agree.

I have a Sasion recipe that I use about 2 oz of honey malt in. It leaves a nice light honey sweetness but still comes out very dry (usually 1.004 -1.006). At one point when I wanted to see what honey malt would do I doubled the amount, still came out pretty dry but left a very strong sweetness throwing off the complexity. I don't use it a lot but it does add a nice specific flavor that can had an interesting touch in moderation.

erockrph:
Anyone ever use Honey malt in a mild? If so, how much would you suggest? I'm planning on brewing a barleywine in a month or two, so that seems like a nice brew to prop up a pitch of yeast on.

davidgzach:

--- Quote from: erockrph on February 11, 2013, 11:41:52 am ---Anyone ever use Honey malt in a mild? If so, how much would you suggest? I'm planning on brewing a barleywine in a month or two, so that seems like a nice brew to prop up a pitch of yeast on.

--- End quote ---

Sounds like a great idea and way to experiment.  Go for it!

Please report back on whatever you decide.

Dave

dannyjed:
I started by using it in my Cream Ale and I've liked it very much.

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