I have tried "Honey Malt" and never have I drank a batch made with it that I thought it truly had honey in it. To me its like using imitation Vanilla and not the real thing. It kind of has the sweetness and aroma of honey.. but its not truly honey. That to me is like saying I could make a Mead with Honey malt and no honey..
Anyway, I do have one tip.. make sure the spout on your secondary is closed when you transfer.. it avoids you losing a 1/3 of your batch or more. :smack:
That's the question I was asking. I was just so surprised at how damn high the OG was. Hopelly it will taste like a Belgian. That's my goal!!
Definitely added to my OG as well.. took my Oktoberfest from the 3-4% ABV range to the +7% range.
The extra 2 lbs I added to my Oktoberfest, you could taste I don't care what anyone else says about the honey disappearing, it does add to flavor and aroma somewhat. The 2lbs I added were from cheap grocery store processed clover honey as well, that on its own didn't have a lot of flavor or smell in the first place. So if you use more natural unprocessed honey you should see the flavors and aroma more.
That said, being that you added 3 lbs and your start was really high.. If you finish at 1.2 you will have a dry 8-11% beer. But you may not finish that high if your yeast can't take it.
I would say if you finish higher than 1.20 you will probably need to add Champagne yeast to carb if you are bottle conditioning.
Overall it should still be good, I find the honey softens the bite of the alcohol.. overall I think you will be pleasantly surprised.