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Old 08-28-2012, 11:09 PM   #1
jamesdawsey
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Default Gambrinus honey malt?

So I'm interested in the usefulness of Gambrinus honey malt. Is this kind of like chocolate malt, where you only need 1%-5% for a significant flavor contribution? I'm not concerned about the color, and honey itself is expensive.

Does this stuff actually taste like honey?

Would it be a fair substitute for actual honey in an IPA or a porter?


Sidenote: I just brewed a light pale ale, and without knowing how to use the stuff I threw in 2 oz. in a 9lb. 2 oz. malt bill for the hell of it. 1/3 oz. nelson sauvin every 30 min. of a 60 min. boil. I don't think this is a fair test for honey malt though, and I can't find any truly helpful advice on the interweb so far. Any suggestions?

Much appreciated!

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Old 08-29-2012, 01:05 AM   #2
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Honey malt actually lends a honey flavor to a beer, whereas honey nearly completely ferments out resulting in a drier beer while leaving behind just trace flavor notes. I've only used it once in an American Pale Ale where the hops hid the flavors, but the beer tasted great.

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Old 08-29-2012, 01:07 AM   #3
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Quote:
Originally Posted by jamesdawsey View Post
So I'm interested in the usefulness of Gambrinus honey malt. Is this kind of like chocolate malt, where you only need 1%-5% for a significant flavor contribution? I'm not concerned about the color, and honey itself is expensive.

Does this stuff actually taste like honey?

Would it be a fair substitute for actual honey in an IPA or a porter?


Sidenote: I just brewed a light pale ale, and without knowing how to use the stuff I threw in 2 oz. in a 9lb. 2 oz. malt bill for the hell of it. 1/3 oz. nelson sauvin every 30 min. of a 60 min. boil. I don't think this is a fair test for honey malt though, and I can't find any truly helpful advice on the interweb so far. Any suggestions?

Much appreciated!
uh, let's see- Yes. Yes. Maybe.



It has a distinct honey flavor, but it's not overpowering at least in smaller amounts.

Honey itself ferments out, and leaves only a dry flavor with a hint of honey behind, so for IPAs I like actual honey (since I don't like sweet IPAs) but for all other beers that I want a honey flavor in I use a little bit of honey malt.

I hope that helps!
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Old 08-29-2012, 10:27 AM   #4
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I've never been impressed with honey malt...I got a little over a pound left that I doubt I will ever use. I prefer to bottle with honey...I only want a light hint of the flavor/aroma and that works fine for me

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Old 08-29-2012, 09:07 PM   #5
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Like others have said, honey itself ferments out and leaves a touch of honey flavor behind.

I love honey malt and find it adds a very nice honey sweetness and complexity to a brew. I limit my addition to .5lb/5 gallon batch, unless the goal is something maltier where I want sweetness over hops.

Have Calichusetts send his/hers to you. Doesn't sound like it will be used there.

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Old 08-29-2012, 09:09 PM   #6
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4oz is plenty. A little goes a long way.

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Old 08-29-2012, 11:15 PM   #7
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In beer, it tastes more like honey than honey does.

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Old 08-29-2012, 11:36 PM   #8
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Brewed up B3's American Brown Ale kit not too long ago that used some, can't remember the amount now, but it came through in the beer and although I normally don't like sweet beers, it really worked in this kit. Easily one of my favorite extract brews ever. The honey malt had a lot to do with it I think.

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Old 08-29-2012, 11:41 PM   #9
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I used a full pound of Honey Malt in an Outer Limits IPA

One of the best IPAs i have brewed and the Honey Malt was very pleasant.

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Old 08-29-2012, 11:54 PM   #10
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I did a honey ale (pale ale) with 12.5% honey malt in the recipe. It's not over-powering by any stretch, but you do have a nice residual sweetness in the recipe. OG was 1.062, FG 1.015 (estimated was 1.014). My IBU/SG ratio was .357, so balanced where I wanted it. I also hop burst the batch, which made it even better. The recipe hasn't been posted yet, but I might toss it up.

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