New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > honey vs honey malt




Reply
 
LinkBack Thread Tools Display Modes
Old 03-27-2012, 12:15 AM   #1
brockettbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: rock hill, sc
Posts: 547
Liked 1 Times on 1 Posts
Likes Given: 1

Default honey vs honey malt

was thinking about making a honey lager. was wondering what was better to use honey or honey malt???



__________________
brockettbrews is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2012, 12:20 AM   #2
Grinder12000
Feedback Score: 0 reviews
 
Grinder12000's Avatar
Recipes 
 
Join Date: Jul 2008
Location: Columbus WI
Posts: 2,938
Liked 33 Times on 29 Posts
Likes Given: 2

Default

Honey malt is fantastic. Just like coffee malt. If you want real flavor skip the honey and go with honey malt



__________________

Grinders Island Brewery - Pipeline

Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at 85 degrees as I type.

Grinder12000 is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2012, 01:11 AM   #3
polvofiloso
Feedback Score: 0 reviews
 
polvofiloso's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Menifee, CA
Posts: 121
Default

Why not use both? I'm no expert but I'm Currently drinking a honey pale ale that used both honey and honey malt in the recipe. It's excellent.

__________________
polvofiloso is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2012, 01:16 AM   #4
eastoak
Senior Member
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,138
Liked 143 Times on 135 Posts
Likes Given: 79

Default

honey malt is best if you are new to recipe formulation because honey can thin and dry out your beer. it only takes a little honey malt to get a good honey flavor.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2012, 01:18 AM   #5
Newbeerguy
Feedback Score: 0 reviews
 
Newbeerguy's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Massillon, Ohio
Posts: 805
Liked 12 Times on 12 Posts
Likes Given: 8

Default

It really depends on what you're looking for. Honey will almost completely ferment out and leave the beer drier. Honey malt on the other hand will leave a honeylike sweetness behind.

If I want honey flavor I use the honey malt (only about 5% of grainbill), it's pretty potent. If I want a subtle (very sublte) honey aroma and a drier beer, I use honey.


Hope that helps.

__________________
Newbeerguy is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2012, 02:53 AM   #6
Pezman1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Coppell, TX
Posts: 471
Liked 15 Times on 15 Posts
Likes Given: 2

Default

First of all, if you are going to have a HONEY whatever, put some actual honey in it!!!

That being said, some Gambrinus honey malt is wonderful.

Like previously posted, why not use both? A pound or two of honey at flameout and say... 4-6 oz of honey malt should do the trick.

Adding the honey at flameout is the key if you want to retain the most honey character that you can.

Pez.

__________________
Pezman1 is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2012, 02:54 AM   #7
crazyseany
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Smithville, Ohio
Posts: 448
Liked 10 Times on 10 Posts
Likes Given: 7

Default

can someone post a link to a recipe or 2 using honey malt? I've got 5 lbs and wouldn't mind using some!

__________________
crazyseany is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2012, 02:57 AM   #8
biochemedic
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Belmont, NC
Posts: 1,766
Liked 66 Times on 60 Posts
Likes Given: 20

Default

Quote:
Originally Posted by Pezman1 View Post
Adding the honey at flameout is the key if you want to retain the most honey character that you can.
Or add the honey to the primary after things have started to slow down...just dissolve the honey in a small amount of boiled/cooled water, and pitch it in. It will kick up the ferment again for a day or so, and you'll retain a lot of the aromatics that could've been driven of by the primary fermentation.
__________________
Packaged: Dark Munich Citra SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12, Cherry Melomel, Belgeglin, Bochet
Primary: Nada!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2012, 02:57 AM   #9
bottlebomber
I FWH my IPAs
Feedback Score: 4 reviews
 
bottlebomber's Avatar
Recipes 
 
Join Date: Apr 2011
Location: ukiah, CA
Posts: 14,150
Liked 2595 Times on 2043 Posts
Likes Given: 274

Default

Quote:
Originally Posted by crazyseany
can someone post a link to a recipe or 2 using honey malt? I've got 5 lbs and wouldn't mind using some!
Just make your own. Recipe formulation is super simple. Or you could find any blonde or cream ale that uses crystal 10 for example, and just sub in the honey malt.
__________________
bottlebomber is online now
 
Reply With Quote Quick reply to this message
Old 03-27-2012, 08:59 AM   #10
sockmerchant
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Auckland, Auckland, New Zealand
Posts: 225
Liked 20 Times on 20 Posts
Likes Given: 7

Default

Adding honey doesnt actually add much in the way of honey flavor. It ferments through completely (or close to). If you want to dry it out then...well this will do it.

I dont have access to honey malt, but from what i've heard if you want honey flavor, just use honey malt.

If you are kegging I guess you can add a small amount of honey at kegging time and add potassium sorbate and KBS (which stuns yeast and stops it fermenting). This is basically the same as back sweetening mead. A mate of mine had done that once. tasted decent to me but he added a bit too much honey.

honestly...just use honey mead



__________________
www.mistakebrewing.com
Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison
sockmerchant is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Steeping Honey Malt rodwha Beginners Beer Brewing Forum 3 04-28-2012 02:08 AM
Honey malt application wingman0330 Beginners Beer Brewing Forum 3 01-29-2011 12:57 PM
Honey malt in a pale ale? SailorJerry Beginners Beer Brewing Forum 9 12-09-2010 06:21 PM
Honey Malt. jonbomb Beginners Beer Brewing Forum 12 07-09-2010 10:17 PM
honey malt WheaYaAt Beginners Beer Brewing Forum 10 10-28-2008 06:10 PM