[yso191]

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.

[klickitat jim]

Don't know how they make it but it's not crystal and needs to be mashed.

[mabrungard]

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.

[yso191]

Thank you Martin.  It is a minor amount at a half -pound and 4.2%.  I'll put it under crystal.

[denny]

I've always considered it a crystal.

[klickitat jim]

Now I have studying to do. I thought it was kilned like biscuit Vienna and Munich