Brulosopher
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- Jun 1, 2011
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Since I buy bulk, most of my beers are made with the same 12-15 grains, and that works pretty great. For the first time in 10 years of brewing, I purchased a couple pounds of Honey Malt to use in my Blonde Ale. I've got a couple questions for those who have used this malt before:
1. How much should I use to get a noticeable, though not overpowering flavor from that particular malt? I was thinking between 5-8% (about 8 oz per 5.5 gallons).
2. Would it be prudent to simply replace the C15 with the Honey malt? According to BeerSmith, Honey malt has no diastatic power and thus shouldn't contribute to fermentability; however, I read somewhere else that it has a diastatic power of 50%. At this point, I'm thinking I'll just replace the C15 and up my mash temp 2-3F.
Also, I'll be using WLP810 San Francisco Lager yeast in place of the WLP029, just because I want to see the differences. I've heard 810 tends more toward the malt, so I plan to increase my bitterness addition just slightly to account for that.
Cheers!
1. How much should I use to get a noticeable, though not overpowering flavor from that particular malt? I was thinking between 5-8% (about 8 oz per 5.5 gallons).
2. Would it be prudent to simply replace the C15 with the Honey malt? According to BeerSmith, Honey malt has no diastatic power and thus shouldn't contribute to fermentability; however, I read somewhere else that it has a diastatic power of 50%. At this point, I'm thinking I'll just replace the C15 and up my mash temp 2-3F.
Also, I'll be using WLP810 San Francisco Lager yeast in place of the WLP029, just because I want to see the differences. I've heard 810 tends more toward the malt, so I plan to increase my bitterness addition just slightly to account for that.
Cheers!