Honey Malt, similar to Brumalt, provides intense malt sweetness free of astringent roast flavors, making the grain perfect for a variety of session and specialty styles.
For darker styles such as porters, browns and stouts, Honey malt provides a complementary sweetness to the darker malts utilized in the above styles.
Lovibond: 20 - 25
Use Rate: Up to 20 %
Moisture: 4% Max
For an American Cream ale with a slightly honeyed taste, specify a malt bill with 62.5% German Pilsner Malt, 16.7% Flaked Maize, 8.3% German Munich Malt, 8.3% Honey Malt and 4.2% Acidulated Malt. For the Acid Malt addition, check local water suppliers for information regarding alkalinity to determine the correct percentage of Acid Malt. With moderate hard to hard water about 4 – 4.5% Acid malt will usually provide the correct acidity to reach a pH range between 5.2 – 5.6 at mash temp.
For the hops, utilize NZ Pacifica at 60 Minutes remaining to reach 8.4 IBU’s and a second addition with 15 minutes remaining to achieve 10.1 IBU’s for a total of 18.5. Ferment with Wyeast 1056 American Ale yeast at 60 – 62 F for clean fermentation profile.