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Old 10-30-2011, 03:49 PM   #61
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Gambrinus is an hour away from me, so the honey malt i get is as fresh as its ever gonna get.
Lucky bastard.
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Old 10-30-2011, 05:33 PM   #62
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Ya, but i have half a sack of honey malt in my grain room, i dont know what im gonna do with 25lbs of the stuff. But it only cost me 15 bucks so who could say no

Maybe a 100% honey malt brew for the lols.

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Old 11-28-2011, 08:18 PM   #63
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Just brewed a honey pale ale with honey malt. The recipe is as follows:

7 lbs of 2 row
2 lbs of Vienna
1 lb of C-60
1 lb of Honey Malt

.5 oz Amarillo @60
.5 oz Simcoe @20
.5 oz Amarillo @10
.5 oz Simcoe @5

WLP 051 is the yeast strain I am fermenting with.

It ended up an amber color so pale ale might not apply. We will see what happens, 1 lb of c-60 and one of honey malt should make this thing very sweet. I will dry hop in the keg with 1 oz half Amarillo half Simcoe.

To those who have found 1lb of Honey malt sweet, what did others say when they tasted that beer?

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Old 11-28-2011, 11:13 PM   #64
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This is a very timely thread for me.

I plan on brewing a raspberry infused Belgian, similar to Founder's Blushing Monk, and I wanted to use Honey Malt to sweeten it. Problem is, I have no idea how much. Here is the recipe on Hopville.

My initial plan is to use .5 lbs of Honey Malt in a 2.5 gallon batch. If you count the Raspberries, which I'm adding in secondary, that makes it 4% of the fermentables. If you don't count the raspberries it jumps to 7%.

Does this seem like too much? Not enough? Or maybe it's just right? Since I've never used the malt I'm a bit puzzled

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Old 04-16-2012, 04:57 AM   #65
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Originally Posted by Irishwrench View Post
I steeped 4 oz of honey malt and 4oz of caramel malt into a 2.5Gal batch of hard cider. Wife loves it.
That sounds great! I'm thinking about making something like that for my lady. Do you steep them in the cider or in another quart of water? I'm curious as to the process in using grains in a cider.
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Old 05-04-2013, 01:56 AM   #66
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That sounds great! I'm thinking about making something like that for my lady. Do you steep them in the cider or in another quart of water? I'm curious as to the process in using grains in a cider.
Sorry for delayed reply. I steep the honey and caramel malts in a quart or so of water.
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Old 05-15-2013, 03:24 PM   #67
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I used 1/2lb in my honey wheat partial mash recipe and the sweetness was hardly noticeable. The beer finished out pretty dry, so I'm making the recipe again this weekend using 1lb of honey malt. I'll try to post the results and see if 1lb is noticeably different than 1/2lb. Recipe below.

I mashed at 150° for an hour.

OG 1.044
FG 1.007

4lb German Wheat
1lb Munich
1/2lb Honey Malt
2lb Light DME
1oz Cascade (60 min)
1oz Mt. Hood (flameout)

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Old 07-12-2013, 04:03 PM   #68
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Quote:
Originally Posted by Gwitz View Post
......Gambrinus is an hour away from me, so the honey malt i get is as fresh as its ever gonna get.
Hey Gwitz, I am returning to Vernon/Kelowna for my annual summer vacation in a couple weeks. Whats Gambrinus like, is it just a small storefront to a malt house? I guess I'm wondering if they offer tours or anything.. I think I may also want a big sack of honey malt.
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Old 07-17-2013, 11:08 PM   #69
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So, was it decided? Would it wok for someone to steep, say 6oz of honey malt along with 6oz of crystal 40? I'm thinking of doing that this weekend. What temp should I steep at?

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Old 07-18-2013, 12:46 PM   #70
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Steep at 150-160

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