Considering making this in a few weeks. (all grain--5 gallon)
I have not had great experience with honey flavor coming from a flameout addition, what are the thoughts on adding .5# honey malt (and dropping down .5# of wheat) and adding 1# of honey shortly after high krausen?
Also, what is the use of the flour? I have never seen that present in a recipe.
Primary: Snake Dog Clone, Belgian Chamomile Pale,
Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH