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Old 03-27-2012, 12:15 AM   #1
brockettbrews
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was thinking about making a honey lager. was wondering what was better to use honey or honey malt???

 
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Old 03-27-2012, 12:20 AM   #2
Grinder12000
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Honey malt is fantastic. Just like coffee malt. If you want real flavor skip the honey and go with honey malt
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Old 03-27-2012, 01:11 AM   #3
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Why not use both? I'm no expert but I'm Currently drinking a honey pale ale that used both honey and honey malt in the recipe. It's excellent.

 
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Old 03-27-2012, 01:16 AM   #4
eastoak
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honey malt is best if you are new to recipe formulation because honey can thin and dry out your beer. it only takes a little honey malt to get a good honey flavor.

 
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Old 03-27-2012, 01:18 AM   #5
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It really depends on what you're looking for. Honey will almost completely ferment out and leave the beer drier. Honey malt on the other hand will leave a honeylike sweetness behind.

If I want honey flavor I use the honey malt (only about 5% of grainbill), it's pretty potent. If I want a subtle (very sublte) honey aroma and a drier beer, I use honey.


Hope that helps.

 
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Old 03-27-2012, 02:53 AM   #6
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First of all, if you are going to have a HONEY whatever, put some actual honey in it!!!

That being said, some Gambrinus honey malt is wonderful.

Like previously posted, why not use both? A pound or two of honey at flameout and say... 4-6 oz of honey malt should do the trick.

Adding the honey at flameout is the key if you want to retain the most honey character that you can.

Pez.

 
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Old 03-27-2012, 02:54 AM   #7
crazyseany
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can someone post a link to a recipe or 2 using honey malt? I've got 5 lbs and wouldn't mind using some!

 
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Old 03-27-2012, 02:57 AM   #8
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Quote:
Originally Posted by Pezman1 View Post
Adding the honey at flameout is the key if you want to retain the most honey character that you can.
Or add the honey to the primary after things have started to slow down...just dissolve the honey in a small amount of boiled/cooled water, and pitch it in. It will kick up the ferment again for a day or so, and you'll retain a lot of the aromatics that could've been driven of by the primary fermentation.
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Old 03-27-2012, 02:57 AM   #9
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Quote:
Originally Posted by crazyseany
can someone post a link to a recipe or 2 using honey malt? I've got 5 lbs and wouldn't mind using some!
Just make your own. Recipe formulation is super simple. Or you could find any blonde or cream ale that uses crystal 10 for example, and just sub in the honey malt.

 
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Old 03-27-2012, 08:59 AM   #10
sockmerchant
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Adding honey doesnt actually add much in the way of honey flavor. It ferments through completely (or close to). If you want to dry it out then...well this will do it.

I dont have access to honey malt, but from what i've heard if you want honey flavor, just use honey malt.

If you are kegging I guess you can add a small amount of honey at kegging time and add potassium sorbate and KBS (which stuns yeast and stops it fermenting). This is basically the same as back sweetening mead. A mate of mine had done that once. tasted decent to me but he added a bit too much honey.

honestly...just use honey mead
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