I'm planning to make an agave wheat this spring. The base will be an American wheat with agave added at 10% by weight. Agave nectar is very much like honey, so I'm treating it like a honey addition. However, I can't decide where to add it. I've seen two options for using honey: (1) add it for the last 20 minutes of the boil, or (2) pasteurizing it and adding to the primary when fermentation winds up. For convenience, I'd like to just add it to the boil, but I suspect that the agave flavor will not come through. What do you recommend?