Originally Posted by locchamp
I was hoping some sort of ingredient. Some say honey malt now do you steep it or get milled and boil it with the rest?
You don't want to boil the grains- you'd steep it with the other grains.
Without knowing your recipe that you already have, I can't tell you what to add to make it different.
I only had the Dundee brown once, but I think it reminded me of Leinenkugel's Fireside Nut Brown. I'm not sure I got a real "honey" taste out of it at all.