I am making a Belgian style ale today, and a recipe I found called for Caravienne, but the LHBS didn't have any and I didn't want to put Crystal 20 in yet another beer,(seems like it's been in almost all of mine), so I subbed in Honey Malt. What am I in for as far as flavor? I have never used it before but hope it adds some honey sweetness to my beer to balance the dryness if that makes sense.
Here is the recipe:
8 lbs. Pilsner 2 Row
1 lbs. Honey Malt
8 oz. Special B
1 lbs. Amber Candi Sugar (36 SRM)
1 lbs. Light Brown Sugar (to up the gravity and ABV)
1 oz. Styrian Golding hops--60 min.
.5 oz. Hallertauer hops-- 20 min
.5 oz. Hallertauer hops-- 5 min
Belgian style ale yeast blend (WLP 575) with starter.
Here is the recipe:
8 lbs. Pilsner 2 Row
1 lbs. Honey Malt
8 oz. Special B
1 lbs. Amber Candi Sugar (36 SRM)
1 lbs. Light Brown Sugar (to up the gravity and ABV)
1 oz. Styrian Golding hops--60 min.
.5 oz. Hallertauer hops-- 20 min
.5 oz. Hallertauer hops-- 5 min
Belgian style ale yeast blend (WLP 575) with starter.
