IIWolfpakII
Member
- Joined
- Mar 22, 2012
- Messages
- 10
- Reaction score
- 0
I'm brewing a clone of Rogue's hazelnut nectar and am looking to add a little bit of honey flavor. From all I've read so far, brewing with honey and trying to get the honey flavor seems like a pain.
From what I've read, adding to the boil gets almost no honey flavor but bumps up the alcohol content and adding to the fermentor is risky because of off flavors and contamination..
So I've come across honey malt which seems to be a lot easier to use and more convenient. Has anyone used honey malt before? How does it compare to using honey? What are the pros and cons? Also, what percent of the grain bill would you recommend using for just a real subtle flavor?
From what I've read, adding to the boil gets almost no honey flavor but bumps up the alcohol content and adding to the fermentor is risky because of off flavors and contamination..
So I've come across honey malt which seems to be a lot easier to use and more convenient. Has anyone used honey malt before? How does it compare to using honey? What are the pros and cons? Also, what percent of the grain bill would you recommend using for just a real subtle flavor?