Originally Posted by benko
I brewed that exact recipe a while back, minus the flaked corn/barley. It was pretty tasty.
This time, I was looking to try something a little different, and I've never used the honey malt before. Would you add just a touch of something else for a little added complexity? Also, even though it's not English, I was thinking about using the US56 yeast, because it's pretty neutral. That should let some of the malt character from the Maris Otter and the sweetness from the honey malt stand out, right?
I'm glad you liked it. I brew it at least once a month for kegging with either 55L crystal, or 0.25 lbs 150L crystal. If I bottle it, I always add the corn or barley, which just knocks the edge off the maltiness, which I prefer in the more highly carbonated bottled beers.
Sorry, I can't help with the honey malt. I've never used it.
I also can't really help with the yeast either. I use English yeasts almost exclusively because I like English beers. I find that American yeasts tend to ferment very drily, and strip the maltiness from the beer. Nottingham also fits into this category.
S-04 is the only dry yeast I have found, that really lets the maltiness come through, and it is very good for a draft beer, but to be honest, I prefer Wyeat 1028 or 1335 for bottled beers.
The 1028 may be too dry for your taste, but I find the 1335 excellent for bottled beers, and very good for draft.
Unfortunately, I haven't ound any dry yeasts that are even remotely similar to the 1028 or 1335.
Sorry I can't be of more help.