I have a question regarding this malt. I want to male a malt base similar to Ithaca Flower Power, which is 2-row, honey, munich, with a hop profile similar to brooklyn hopfen weiss (but with more intensity and citrus)
I've read that honey malt has a pretty intense flavor, similar to light crystal malt. It says use a maximum 20% in batch. It sounds a bit like a more fermentable crystal malt, its its flavor intensity similar to a crystal malt? For anyone that has experience, this is the recipe I'm thinking of brewing
Amount Item Type % or IBU
12.00 lb Rahr 2 Row Pale (2.0 SRM) Grain 85.7 %
1.00 lb Honey Malt (25.0 SRM) Grain 7.1 %
1.00 lb Munich Malt (9.0 SRM) Grain 7.1 %
21.00 gm Simcoe [11.90%] (90 min) Hops 42.5 IBU
28.35 gm Columbus (Tomahawk) [14.00%] (20 min) Hops 17.0 IBU
28.35 gm Amarillo Gold [8.50%] (10 min) Hops 6.1 IBU
28.35 gm Palisade [7.50%] (10 min) Hops 5.4 IBU
28.35 gm Palisade [7.50%] (0 min) Hops -
28.35 gm Columbus (Tomahawk) [14.00%] (Dry Hop 7 days) Hops -
28.35 gm Amarillo Gold [8.50%] (Dry Hop 7 days) Hops -
28.35 gm Palisade [7.50%] (Dry Hop 7 days) Hops -
0.25 tsp Calcium Chloride (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.50 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-AleOriginal Gravity: 1.068 SG
Original Gravity: 1.065 SG
Final Gravity: 1.012 SG
Bitterness: 63IBUs
