I'd like to make a honey brown ale similar to Dundee's honey brown (unfortunately that is a lager and I can't make them currently) and I am curious on how to use the honey to get the right flavor. My first kit ever was a Honey Cream ale and the honey was put in for the entire boil per the directions. I could not taste any honey that way and was wondering when to put the honey in to get the right flavor. Would it be a flame out addition, 15 left to the boil, or to actually use a little honey to backsweeten after I use campden and sorbate? I feel that dundee honey brown is actually a little sweet, like it would be at 1.015+ final gravity. At least that is what my taste buds tell me. So maybe it is back sweetened slightly?
I have 1 lb of honey that I would like to use (can get more), but was also thinking of making a recipe using a little honey malt as well, maybe 8 oz? I am going to use a brown ale similar to the caribou slobber and then add the honey to that. It seemed to have a very clean taste and was lightly hopped (more so than dundee's, but I do not want a clone), which is what I would prefer.
Any suggestions would be appreciated. Thanks in advance.