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Old 06-21-2011, 05:55 PM   #21
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I have used 1 lb in a pale ale "BBD Brewing Kabe's Secret APA" (In the American ale recipe section) and its one of my favorite pales I have ever brewed. I have done about 4-5 batches of this beer. I convert it to AG and is a staple at my house. Do not fear the honey malt!!!

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Old 06-22-2011, 06:45 PM   #22
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We all of you say you used it, did you mash it or steep it? Or does it matter? I would think mashing would make it sweeter.

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Old 06-22-2011, 07:03 PM   #23
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I mashed it.

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Old 06-22-2011, 07:37 PM   #24
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Quote:
Originally Posted by Drunken Monk View Post
Thanks for the input guys. looks like I'll steep 1/2 a pound and see what happens.
I just used 1/2# in a honey wheat beer and it was WAY too sweet. I'd use 1/4#.
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Old 06-22-2011, 08:22 PM   #25
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Originally Posted by MrNic View Post
I just used 1/2# in a honey wheat beer and it was WAY too sweet. I'd use 1/4#.
I wonder if the fact that your beer used wheat made it sweeter, whereas a pale malt might not be as sweet?
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Old 06-22-2011, 08:26 PM   #26
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Originally Posted by cincybrewer View Post
We all of you say you used it, did you mash it or steep it? Or does it matter? I would think mashing would make it sweeter.
If you're just an extract with grains brewer you CAN steep it.
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Old 06-22-2011, 08:36 PM   #27
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If you're just an extract with grains brewer you CAN steep it.
Yea, I know you can, I'm just trying to figure out why there is so much discrepancy in the sweetness level perceived with honey malt. Didn't know if it had to do with mashing vs. steeping. Thought maybe one way caused it to be sweeter.

fyi - my question was a typo, was supposed to be "when all", not "we all".
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Old 06-23-2011, 02:15 AM   #28
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I have a beer on tap right now with 1lb of honey malt in it. I was leery of using that much in 5 gals but it turned out to be dead on to get a nice honey flavor, the recipe had pilsner malt and 8oz brown malt, beautiful deep orange color. I cant decide if its something i want all the time though. I think when im in vancouver again ill pick up a few pounds to brew some more up. I think ill do 1lb of the honey malt in a 10 gallon batch with nothing else but 2row and some clean hops to see what stands out.

As an aside, i get my bulk sacks of grain from the maltster that makes the stuff. So i can get a bag of it for 25 bucks or somethin. So im pretty torn if i should just do that or spend 1.50/lb from the place in vancouver. Anyone wana split a bag of honey malt with me?

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Old 06-25-2011, 12:51 AM   #29
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The beer gods have smiled upon me and guided me to this thread. I am making a honey beer tonight as an experiment and I was going to use 3 lbs of honey malt. Luckily I decided to do some research on it first and found this. I'm going to scale down the honey malt to a mere 3/4 lbs.

My experiment to see how honey malt will taste is as follows:
3/4 lbs honey malt
11 lbs 2 row
0.75 chinook @ 60 min
0.50 willamette @ 5 min

If I remember, I'll post my results in a couple months.

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Old 06-25-2011, 07:10 PM   #30
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I've used Honey Malt in quantities of 6-8oz without problems. In fact, some of the beers didn't even have a honey-like quality at all. I'm not sure what's up with this malt, but it seems to be very variable between recipes. Some folks say 4oz is massive overkill, and some report good results that aren't overwhelming at twice or three times that amount.

My last Amber Lager was pretty tasty. It used 6oz of Honey Malt and 8oz of Melanoiden, so it had a slight malty/honey/fruity thing going on in it.

For the record, I am very skeptical of the ability of any malt that can self convert to make a beer "sweet" when used in qualities of less than several pounds. I tend to think that something else was making these beers sweet. 4oz of a self-converting malt is NOT going to make your beer sweet, assuming you mashed it. Sorry.

I wonder if the freshness of the malt has something to do with it?

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