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mediumsk · 09-26-2007, 08:50 PM

how fermentable is this? can it be substituted for a large portion of your base grist? or would that be akin to using tons of biscuit/victory malt?
gracias

**bradsul** · 09-26-2007, 08:56 PM

That stuff is pretty strong so you definitely don't want to use a lot of it. Not sure what kind of enzyme content it has but I imagine it's pretty low.

**raceskier** · 09-26-2007, 09:42 PM

From Paddock Wood Brewing:
"Malt sweetness and honey like flavour and aroma make it perfect for any specialty beer. The closest comparison is a light caramel, but Honey Malt has a flavour of its own: sweet and a little bit nutty. Made by restricting the oxygen flow during the sprouting process, Honey Malt is essentially self-stewed. When the oxygen is cut off, the grain bed heats up, developing sugars and rich malt flavours. The malt is lightly kilned for a color color profile of 25 SRM and is devoid of astringent roast flavors. Honey malt has a diastatic power of 50, and can convert itself but not additional adjuncts. It is best mashed with a base malt. Use up to 25% in specialty beers for a unique flavour."

I just got some to use in a Widmer Drop Top Amber clone. I'm still trying to decide how much to use. Any other thoughts?

mediumsk · 09-26-2007, 10:39 PM

its about 10% of the grist that is mashing as I type. Its making the mash taste really really good

**Gabe** · 09-27-2007, 04:42 AM

That amount for 5 gal should be just fine. I love honey malt and find that it doesn't overwhelm my brews even when I use up to 3/4# in 5 gal batches of my Haus Pale.