Homebrewers Association | AHA Forum

General Category => Ingredients => Topic started by: yso191 on December 31, 2013, 03:25:24 am

Title: Honey Malt in Brun' Water
Post by: yso191 on December 31, 2013, 03:25:24 am
For most accurate results in Brun' Water, I assume I should list 23 L Honey malt as a base malt.  Is this correct? 

Kind of confident it is not a Crystal, fairly certain it is not a roast malt, quite certain it is not an acid malt.
Title: Re: Honey Malt in Brun' Water
Post by: klickitat jim on December 31, 2013, 04:39:01 am
Don't know how they make it but it's not crystal and needs to be mashed.
Title: Re: Honey Malt in Brun' Water
Post by: mabrungard on December 31, 2013, 01:21:46 pm
The good thing is that the acidity of base and crystal malts is somewhat close when the malts have similar color. If the honey malt is a minor component of the grist, I think you will find that it only makes a few hundreths difference in the pH estimate. It could be on the order of a tenth difference, if the honey malt percentage is high.

I don't know how to classify honey malt, but I am inclined to say it has been stewed to some degree to create that unique sweetness and that implies a crystal malt.
Title: Re: Honey Malt in Brun' Water
Post by: yso191 on December 31, 2013, 04:02:04 pm
Thank you Martin.  It is a minor amount at a half -pound and 4.2%.  I'll put it under crystal.
Title: Re: Honey Malt in Brun' Water
Post by: denny on December 31, 2013, 04:23:02 pm
I've always considered it a crystal.
Title: Re: Honey Malt in Brun' Water
Post by: klickitat jim on December 31, 2013, 10:29:51 pm
Now I have studying to do. I thought it was kilned like biscuit Vienna and Munich