Originally Posted by brett1341
I think I'm going to brew this sometime this week. I was thinking of adding .75 lbs honey malt to make it a honey nut brown. Any input on this?
The beautiful thing about this hobby is that we are limited only by the number of ingredients we can find on this planet.
That being said. I would not personally add honey to this. I would be concerned that it would be too fermentable and run the risk of fermenting drier than you'd want. But honey would add an interesting layer to an already complex beer. To add honey, you might consider one of these options:
1. Add less (.3 to .5 gallons) so that the beer doesn't finish too dry.
2. Mash at a higher temp. Bump up 1 or 2 degrees and make your grain contribution a little less fermentable to account for the honey.
3. Go with a less attenuative yeast strain, something that will drop out before its done eating all the honey. That should leave some of the residual character and sweetness behind from the honey.
Personally, I would go with #2. I would mash at 155 or so, and just stir the honey in at flameout. That way you don't boil off all the awesome aromatics from the honey. If you really want to make the honey stand out, you could also play with the late hop addition. Adjust for IBUs and maybe make it a 20 or 30 min addition to reduce the chance that it clouds the contribution from the honey.