Honey Malt?

[Ogilthorpe2]

I Am looking to brew an IPA inspired by Dogfish Head’s American Beauty.

It‘s brewed with a Honey Almond granola As one of the ingredients. Seems like the couple of times I’ve brewed with honey, the flavor Of the honey gets totally lost in the process.

So I’m wondering if using some Honey Malt might do the trick to kick up that part of the flavor profile, but I’ve never used it. Anyone have advice on using Honey Malt? Does it really add a honey like flavor? Is it subtle or strong? How much is too much? Etc...

 

[AzOr]

A little goes a long way. Assuming your og will be in the .060s, I’d put in 6-8 ozs, max.
It does impart a honey-like flavor but can quickly get cloying if you’re heavy handed with it.

 

[day_trippr]

Agreed, Gambrinus Honey is powerful stuff. I use 8 ounces in a 10 gallon batch and that's plenty for my taste...

Cheers!

 

[AJinJacksonville]

I use honey biscuit malt in several of my brews. I'd say a half pound is a good amount that will impart some honey-taste features without being overwhelming. And yes, adding pure honey into a recipe is difficult to master and rarely works out to what you're looking for.

 

[day_trippr]

fwiw, I have used "honey biscuit" and it is not as strong flavor as Gambrinus Honey...

Cheers!.

 

[AzOr]

I’ve never heard of honey biscuit. I use Gambrinus honey malt.

I’ve made a few good batches of apricot blonde with 6 oz of honey malt. It really balances the tartness from apricots, or berries for that matter.