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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * April 1, 2003 * Gambrinus' honey malt < Previous Next >

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greg from winnipeg (24.66.94.141)
Posted on Thursday, March 20, 2003 - 04:58 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My LHBS has a bunch of this honey malt & I would like to give it a go but don't find it in many recipes.

I would like to make a mid-to-low gravity ale with some honey malt. Suggestions?
 

Bill Pierce (12.207.82.170)
Posted on Thursday, March 20, 2003 - 06:26 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Honey malt has a nice honey-like aroma and a little bit of sweetness. I recommend it up to 10 percent (5 percent is probably more typical) in a lightly hopped ale such as a blond ale or American wheat beer.
 

matt_dinges (67.203.31.240)
Posted on Thursday, March 20, 2003 - 06:59 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's one I did that turned out super fun:
Snappy

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 6.80 Wort Size (Gal): 6.80
Total Grain (Lbs): 16.50
Anticipated OG: 1.058 Plato: 14.36
Anticipated SRM: 9.7
Anticipated IBU: 51.5
Brewhouse Efficiency: 66 %
Wort Boil Time: 70 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.8 13.00 lbs. Briess Pale Malt America 1.037 3
12.1 2.00 lbs. Vienna Malt Germany 1.037 3
6.1 1.00 lbs. Honey Malt Canada 1.030 24
3.0 0.50 lbs. CaraMunich Malt Belgium 1.033 62

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.50 oz. Fuggle Whole 5.60 21.7 First WH
2.00 oz. Fuggle Whole 5.60 29.8 55 min.
2.00 oz. Fuggle Whole 5.60 0.0 Dry Hop


Yeast
-----

White Labs WLP008 East Coast/Alt Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 16.50
Total Water Qts: 21.45 - Before Additional Infusions
Total Water Gal: 5.36 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 62.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 5 90 155 153 Infuse 169 21.45 1.30
mash out 5 15 170 170 Infuse 210 10.52 1.94


Total Water Qts: 31.97 - After Additional Infusions
Total Water Gal: 7.99 - After Additional Infusions
Total Mash Volume Gal: 9.31 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

I was told at the club meeting "I've never tasted an ESB like that before." Whether or not it was an ESB doesn't matter to me, though. Granted, the yeast is pretty odd, but ended up working with this beer fairly well.

Other suggestions:
Brown ale(use in similiar proportions to my above recipe)
Belgian ales...umm, use whatever.

Seriously, I've never overused this malt, but I've never even gone to 10% I don't think.

But I won't argue with Bill, or Alan Sprints for that matter(Rose I believe uses honey malt), when they say that when used in large amounts (+10%??) this malt throws off a "weird" flavor.

Maybe somebody with experience using this malt in larger percentages will comment....

Cheers
matt

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