I was thinking about trying to brew a beer with a very pronounced honey aroma/taste. From what I've read/experienced it's more productive to use honey malt then actual honey.
I'm wondering if you lose aroma with grains as you do with hops, so that after a 90minute boil would you boil away most of the honey aroma you gain from the honey malt? Along that line I'm wondering if it's possible (advisable) to do a late grain addition. I know I wouldn't want to boil the grain itself so I'm thinking of adding a measure of honey malt at flame out and steeping it for ~10 minutes before starting my wort chiller. I figured this should be enough time and enough heat to kill off any wild yeast or bacteria on the grain, at the same time extracting the aroma from the grain that I'm looking for.
Thoughts?
I'm wondering if you lose aroma with grains as you do with hops, so that after a 90minute boil would you boil away most of the honey aroma you gain from the honey malt? Along that line I'm wondering if it's possible (advisable) to do a late grain addition. I know I wouldn't want to boil the grain itself so I'm thinking of adding a measure of honey malt at flame out and steeping it for ~10 minutes before starting my wort chiller. I figured this should be enough time and enough heat to kill off any wild yeast or bacteria on the grain, at the same time extracting the aroma from the grain that I'm looking for.
Thoughts?