Use of Honey Malt

[yellowthere]

So I brewed Northern brewer's Cream ale, which calls for honey malt(9%), biscuit(3%) and 2row (88%). I didn't actually buy from NB, but I did buy it from another BN sponsor. I bumped up the recipe to allow for my horrible mash efficiency but leaned away from the specialty malts, because the last thing that I want to do is over do.

Mine was 2row(91%), honey (6%), and biscuit (3%). here's the issue. This thing is a honey bomb. It took me about 10 minutes to figure out what that aroma and taste was, but it is inextricably honey. About 2 years ago I did a pale that was 1/2 malt and 1/2 honey that this is about 80% as honey featured as that one. This is not at all what I was going for, not even close.

Is 6% honey malt really that much??? My FG was 1.012, a little high considering that I mashed at 149 keeping it consistent, and used a 2liter starter of Cal ale. I even calibrated my mash thermometer the DAY BEFORE. I'm so, so confused.

I am more than willing to admit my brewing faults, but I can't help to wonder what else may have happened (not for blame, just to know for next time). Has any one else put together a recipe online and been a little leery of the recipe %s that was put together for you? I'm not naming names, this is a BN sponsor and like I said it could have just as easily been my fault due to my inexperience which this specialty malt.

Thanks for the help,

Yellow

[cdburg]

I have a feeling that 6% honey malt may be a lot. I've never used it personally, but when I've seen it used in recipes, it's been very minimal. An example it the Alesmith IPA clone recipe from BYO:

http://forum.northernbrewer.com/viewtop ... 1cf41a26b9

That recipe uses .4%. From what I've read, honey malt can be very sweet. The difference between a very small amount (as in the clone) and 6% could very well explain what you're describing.

If you want to find out for sure, cut it back to 1% or so and brew the same recipe again. That should tell you what the honey malt did in the previous batch.

[yellowthere]

You are probably right, but I just assumed that following a Northern Brewer recipe, I would be fine. It just seems strange to me.

It was just supposed to be chuggable and light. Something nice and simple, oh well.

My conclusion; Fuck honey malt in all regards.

[Waylit]

I made an IPA similar to Hopslam with honey malt, instead of real honey.
.25 lb in 6 gallons adds a nice subtle honey sweetness.

[mediumsk]

You are probably right, but I just assumed that following a Northern Brewer recipe, I would be fine. It just seems strange to me.

It was just supposed to be chuggable and light. Something nice and simple, oh well.

My conclusion; Fuck honey malt in all regards.

I think it all comes down to personal preferences. I use upwards of 5 % in alot of things i brew. I think If you temper it with lots of citrusy late hops it lends a stone fruit like taste to the final brew that can't be had with crystal malts alone. just my 2 cents