Using Honey Malt

[Climber]

I used 1# in 10 gallons split into 2 fermenters. A Belgian blonde and a spring Bock. The most noticeable flavor on both beers was the honey.

 

[Pastor]

I'm about to do an experimental 2 gallon braggot brew with 1/2 lb. of honey malt. Was trying to decide whether to steep or mash. After reading all you've all shared I'm thinking that since it's a braggot I'll do a mash and hope the honey shines

 

[tljljc]

I am going to make a guinness clone serve it on nitro but a little more sweetness in the head, not too much. I like honey in my coffee so i thought honey malt would be great. Can anyone tell me how much i should use in a 5.5 gallon all grain recipe?
Thanks for any help,
Tom

 

[FloppyKnockers]

 

[day_trippr]

^lol!^

I would not use more than 5% Honey Malt...

Cheers!

 

[kenmcchord]

The thread lives! Been a while since I posted here but let's try to get back into this forum.

Live in FL, I heard a podcast on a trip north on the Beersmith podcast with Jeff Bloem of Murphy and Rude craft malt company in Charlottesville VA. Long story short, I contacted Jeff and I have been getting malt from M&R since for my club here in Orlando. Last week Jeff had a new product, a honey malt, that he gifted me (50 lbs) to try out with the assumption that we could write a review. He still doesn't have the COA numbers but I have it home and I'm working on getting it passed out to our club members to try. (I'm with Brewers Anonymous in Orlando)

Thinking of a pilsner base cold IPA with west coast hop schedule, maybe a touch of vienna in addition to the honey malt. No more than 5% honey, but still working on the recipe. I have a brick of 34/70 so that'll be the yeast. I'll post up a recipe soon, but any advice would be greatly appreciated.