TrojanAnteater
Well-Known Member
- Joined
- Jun 30, 2008
- Messages
- 85
- Reaction score
- 2
I recently brewed an IPA using honey malt. Background, the last decade of my life has consisted of drinking dry, light, hoppy as hell So-Cal IPA's from Pizza Port, Alpine, Societe, Ballast etc etc. So those are what my favorite types of beers are. The reason I used honey malt is because Beachwood Brewery, IMO the best brewery in all of Southern California, uses a "kiss" of honey malt in some of their IPA's..... so I wanted to emulate that.
The recipe was:
86% 2-Row
5% Cara-Pils
5% Munich (Light, 8-10L)
4% Honey Malt (25L)
Hops: (6.5 oz total for 2.5 gallon batch)
60 Min - Magnum (38 IBU)
10 Min - Mix Centennial/Simcoe/Citra
5 Min - Same mix of Centennial/Simcoe/Citra
Steep/Whirlpool for 15 min - Amarillo/Centennial/Simcoe/Citra
Dry hop - 2 oz total Amarillo/Simcoe/Citra
Total IBU 101
Mashed at 152-153
OG: 1.060
FG: 1.010-1.012
Yeast: SD Super Yeast
The first taste is cloying sweet, reminding me of the many east coast DIPAs I drank in the mid 2000's. Lots of hop flavors of course, but that sweetness is yuck. CLOYING
Does anyone have experience with Honey Malt? I'm thinking I needed 1-2% max. Also, I'm sampling this after only 1 week of bottle conditioning/carbonating... i know, super early, but I wanted to see how those hops were tasting. This is hopped at a higher rate than the Pliny the Elder clones, is there a chance the hop oils are lending a certain short-lived sweetness to it? Or is 5% too much honey malt to make a dry, hop forward IPA?
The recipe was:
86% 2-Row
5% Cara-Pils
5% Munich (Light, 8-10L)
4% Honey Malt (25L)
Hops: (6.5 oz total for 2.5 gallon batch)
60 Min - Magnum (38 IBU)
10 Min - Mix Centennial/Simcoe/Citra
5 Min - Same mix of Centennial/Simcoe/Citra
Steep/Whirlpool for 15 min - Amarillo/Centennial/Simcoe/Citra
Dry hop - 2 oz total Amarillo/Simcoe/Citra
Total IBU 101
Mashed at 152-153
OG: 1.060
FG: 1.010-1.012
Yeast: SD Super Yeast
The first taste is cloying sweet, reminding me of the many east coast DIPAs I drank in the mid 2000's. Lots of hop flavors of course, but that sweetness is yuck. CLOYING
Does anyone have experience with Honey Malt? I'm thinking I needed 1-2% max. Also, I'm sampling this after only 1 week of bottle conditioning/carbonating... i know, super early, but I wanted to see how those hops were tasting. This is hopped at a higher rate than the Pliny the Elder clones, is there a chance the hop oils are lending a certain short-lived sweetness to it? Or is 5% too much honey malt to make a dry, hop forward IPA?