All: Would I notice any honey aroma and/or flavor with honey being only 4% of the fermentables?
I've got an American Wheat fermenting right now (2 days in and going strong) and I'm considering adding honey to primary with it.
It had an OG of 1.050, and I mashed at 152. I'm big on balance, and I know honey will dry out the final beer a bit, but keeping the amount within reason, I think this beer could benefit from it if I can get any subtle aroma from it.
Any thoughts or suggestions?
Here's my recipe without the honey:
50% Wheat Malt
Tettnang @ 60Min - 14IBU
Tettnang @ 15Min - 7IBU
Tettnange @ 0Min