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Old 10-28-2013, 12:54 PM   #1
maplemontbrew
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Oct 2013
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Would imagine that honey malt would be much easier to use in my heheweizen than real honey, but will I get the same flavor?
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Old 10-28-2013, 01:59 PM   #2
Calichusetts
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Yes...honey malt is easier. Real honey is difficult to have come through in certain situations and will many styles

 
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Old 10-28-2013, 02:16 PM   #3
emprbasist
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Just use the honey malt sparingly. It is ultra sweet and not fermentable, it can be overpowering. I use it in a blonde ale and a half pound is plenty in a 5 gallon batch in my recipe. But give it a shot and see if you like it.

 
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Old 10-28-2013, 03:17 PM   #4
bierandbikes
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I have not used the honey malt but it is difficult to get the flavor from the real honey as it is highly fermentable and the aroma is fairly volatile. Check around the site for various methods to achieve the desired results.
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Old 10-28-2013, 09:36 PM   #5
JimRausch
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I agree. If you want honey flavor, use Honey malt, usually 1/2 lb per 5G batch. 1 lb absolute max, and only if you really like a sweet honey flavor. Honey malt is usually mashed with a base malt, although you can steep it and get some of the honey flavor out.
'Real honey' ferments almost completely, drying out your batch similar to an equivalent amount of table sugar. 1lb. usually adds 8 points to the OG in a 5G batch. If you want honey flavor from 'real honey', you need to add it late in fermentation, or even at bottling time.
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Old 10-29-2013, 01:20 AM   #6
McAle
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I've used honey malt twice recently. The first was in an amber ale; used half a pound of honey malt plus I added a pound of raw honey at flame out. The beer had a sweet finish but not overpowering. The other was in a honey porter. I used a pound of honey malt and primed the keg with 4.5 oz of real honey and there is hardly any honey sweetness to it at all. However, I think part of the problem was that I thought I was using EKG hops at 5% but it was actually 7.2%. The hop bitterness was a little more than I had planned for. Since I'm rambling on…the local brew pub (Dragonmead) makes a honey porter that has a very pronounced honey finish. They say they add their honey at 10 minutes left in the boil. They didn't say how much they use though. I hope this helps.

 
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Old 10-29-2013, 11:09 AM   #7
Calichusetts
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Quote:
Originally Posted by McAle View Post
I've used honey malt twice recently. The first was in an amber ale; used half a pound of honey malt plus I added a pound of raw honey at flame out. The beer had a sweet finish but not overpowering. The other was in a honey porter. I used a pound of honey malt and primed the keg with 4.5 oz of real honey and there is hardly any honey sweetness to it at all. However, I think part of the problem was that I thought I was using EKG hops at 5% but it was actually 7.2%. The hop bitterness was a little more than I had planned for. Since I'm rambling on…the local brew pub (Dragonmead) makes a honey porter that has a very pronounced honey finish. They say they add their honey at 10 minutes left in the boil. They didn't say how much they use though. I hope this helps.
Priming with honey only really comes through in very light beers, like a pale wheat. A porter will cover it up everytime. At least this is what I have found.

 
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Old 10-29-2013, 03:42 PM   #8
william_shakes_beer
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I have a brew budddy that also uses honey. Says the honey flavor will often come up after prolonged aging. Nort sure if the honey flavor is developing, or the hops are fading.

 
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Old 10-29-2013, 03:46 PM   #9
maplemontbrew
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Thanks for the feedback!!
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Old 10-29-2013, 04:01 PM   #10
roastquake
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Quote:
Originally Posted by william_shakes_beer View Post
I have a brew budddy that also uses honey. Says the honey flavor will often come up after prolonged aging. Nort sure if the honey flavor is developing, or the hops are fading.
This is why I'm reluctant to try something like the White House Honey Porter. All it does is lighten the body of the beer, and with honey being so expensive, why not just use a cheap white sugar.

I've never been able to recreate it, but I get honey flavors from some German lagers that are "pure" and I've heard that is a character of all German malts. I'm not an expert, so don't quote me on it, maybe just look into that.

I brewed my fist Pils (and first true lager) a month ago, and I'm excited to see if honey comes through at all. wont be for a few months though

 
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