Author Topic: honey malt  (Read 1970 times)

Offline pinnah

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honey malt
« on: February 11, 2013, 07:05:36 AM »
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.

Offline davidgzach

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Re: honey malt
« Reply #1 on: February 11, 2013, 07:12:02 AM »
No idea, but thanks for posting.  I'm in the same boat as you! 

Dave
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Offline erockrph

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Re: honey malt
« Reply #2 on: February 11, 2013, 08:08:07 AM »
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?
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Offline AleForce

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Re: honey malt
« Reply #3 on: February 11, 2013, 08:47:57 AM »
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.
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Offline goschman

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Re: honey malt
« Reply #4 on: February 11, 2013, 09:38:41 AM »
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

Offline kylekohlmorgen

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Re: honey malt
« Reply #5 on: February 11, 2013, 10:28:31 AM »
Try it in a Kolsch, blonde, or cream ale... a bare-bones beer is a great way to test new ingredients!
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Offline cheshirecat

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Re: honey malt
« Reply #6 on: February 11, 2013, 11:15:25 AM »
I think crystal malt for caramel and honey for honey
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.

Offline erockrph

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Re: honey malt
« Reply #7 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.
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Offline davidgzach

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Re: honey malt
« Reply #8 on: February 11, 2013, 11:50:16 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.

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

Please report back on whatever you decide.

Dave
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Offline dannyjed

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Re: honey malt
« Reply #9 on: February 11, 2013, 06:30:53 PM »
I started by using it in my Cream Ale and I've liked it very much.
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Offline hokerer

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Re: honey malt
« Reply #10 on: February 11, 2013, 07:55:59 PM »
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.

With Honey Malt, a little goes a long way.  For a mild, I'd look at 2-4 oz.
Joe

Offline mabrungard

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Re: honey malt
« Reply #11 on: February 12, 2013, 06:50:46 AM »
Next time you are in your LHBS and they have Honey malt, do sample a few kernels.  It does have an amazingly honey-like flavor that does make it to the beer.  I agree that this is one of those grains that should be utilized in moderation.  It would be easy to overdo. 
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Offline The Professor

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Re: honey malt
« Reply #12 on: February 12, 2013, 07:59:15 AM »
Next time you are in your LHBS and they have Honey malt, do sample a few kernels.  It does have an amazingly honey-like flavor that does make it to the beer.  I agree that this is one of those grains that should be utilized in moderation.  It would be easy to overdo.

I agree...a little bit goes a long way.
But it's great stuff and it finds its way into a lot of my 'standard' beers in varying amounts.    It adds a particularly appealing richness to the  brews I design specifically for long aging.
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Offline goschman

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Re: honey malt
« Reply #13 on: February 12, 2013, 08:33:25 AM »
Next time you are in your LHBS and they have Honey malt, do sample a few kernels.  It does have an amazingly honey-like flavor that does make it to the beer.  I agree that this is one of those grains that should be utilized in moderation.  It would be easy to overdo.

I agree...a little bit goes a long way.
But it's great stuff and it finds its way into a lot of my 'standard' beers in varying amounts.    It adds a particularly appealing richness to the  brews I design specifically for long aging.

What is the highest % you have used in a beer? I have always stuck around 5% and have never thought that it was very noticeable. I would like to use more but don't want to overdo like many warn is easy to do

Offline cheshirecat

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Re: honey malt
« Reply #14 on: February 12, 2013, 09:47:58 AM »
In my Saison it is right about 2.5% and I can taste it, though it is not by any means a dominate flavor. When I doubled it one time to about 5% I found very noticeable.