Author Topic: Honey Malt in Brun' Water  (Read 602 times)

Offline yso191

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Honey Malt in Brun' Water
« on: December 30, 2013, 08:25:24 PM »
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.
Steve
All Hands Brewing

Offline klickitat jim

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Re: Honey Malt in Brun' Water
« Reply #1 on: December 30, 2013, 09:39:01 PM »
Don't know how they make it but it's not crystal and needs to be mashed.

Offline mabrungard

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Re: Honey Malt in Brun' Water
« Reply #2 on: December 31, 2013, 06:21:46 AM »
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.
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Offline yso191

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Re: Honey Malt in Brun' Water
« Reply #3 on: December 31, 2013, 09:02:04 AM »
Thank you Martin.  It is a minor amount at a half -pound and 4.2%.  I'll put it under crystal.
Steve
All Hands Brewing

Offline denny

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Re: Honey Malt in Brun' Water
« Reply #4 on: December 31, 2013, 09:23:02 AM »
I've always considered it a crystal.
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Offline klickitat jim

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Re: Honey Malt in Brun' Water
« Reply #5 on: December 31, 2013, 03:29:51 PM »
Now I have studying to do. I thought it was kilned like biscuit Vienna and Munich