jamesdawsey
Well-Known Member
So I'm interested in the usefulness of Gambrinus honey malt. Is this kind of like chocolate malt, where you only need 1%-5% for a significant flavor contribution? I'm not concerned about the color, and honey itself is expensive.
Does this stuff actually taste like honey?
Would it be a fair substitute for actual honey in an IPA or a porter?
Sidenote: I just brewed a light pale ale, and without knowing how to use the stuff I threw in 2 oz. in a 9lb. 2 oz. malt bill for the hell of it. 1/3 oz. nelson sauvin every 30 min. of a 60 min. boil. I don't think this is a fair test for honey malt though, and I can't find any truly helpful advice on the interweb so far. Any suggestions?
Much appreciated!
Does this stuff actually taste like honey?
Would it be a fair substitute for actual honey in an IPA or a porter?
Sidenote: I just brewed a light pale ale, and without knowing how to use the stuff I threw in 2 oz. in a 9lb. 2 oz. malt bill for the hell of it. 1/3 oz. nelson sauvin every 30 min. of a 60 min. boil. I don't think this is a fair test for honey malt though, and I can't find any truly helpful advice on the interweb so far. Any suggestions?
Much appreciated!