« on: April 10, 2013, 08:53:35 PM »
I wrote an email recently to a brewery which does a honey wheat that has a very nice honey flavor. He told me that they added it after flameout during whirlpool which surprised me. He also noted that higher quality honey makes a big difference...they use local wildflower honey. He noted to use enough to raise the OG by 1 point so I am assuming plato not specific gravity.
After flameout, I stop the chilling at ~180, add the honey & let it sit for a bit (orange/honey saison). Honey quality can vary widely, so it makes sense to source it locally. I go for a more subtle taste, 1 lb per 5-6 gal.
For the OP: do you need/want to use honey malt and honey at the same time? Wondering if it might be easier to figure out what works for you by choosing either all honey or dropping that and increasing the % of honey malt. I've not used honey malt but have the impression that people who use it like it.
Agreeing with smkranz, it's seems like a lot.