Originally Posted by Squad1Guy
Anyone ever use Honey Malt in this recipe? I like the idea of honey flavor coming through more and this seems to be the ticket.
I will be brewing this in the next couple of weeks (once I get my fermentation chamber up and running).
I have brewed this twice. The second year, I substituted the real honey for 1% Honey Malt. I liked the first year with the real honey better. Not because I could taste it, but because the beer with the honey malt didn't dry out enough. The honey malt made the beer seem sweeter. I suppose that's the point of honey malt, but maybe I should've cut the Crystal Malt a bit. I liked the real honey because the fermentable sugar in the honey helped to dry the beer out.
It finished at 1.014 with the real honey. With the Honey Malt and no real honey it finished at 1.023. Both beers were fermented with Wyeast 1318, London Ale III because that's what they had when I made it the first time, and I liked it. Thinking about giving the regular London Ale yeast a go this year. I read that it has a higher attenuation.
I am going to try again, but will add the honey to the fermenter. I know, it will also get completely consumed, right?